Crispy Breaded Chicken Katsu Roll

Ingredients

• 1 nori sheet
• 100g prepared sushi rice
• 2 breaded chicken goujons or strips (cooked according to packet instructions and cooled slightly)
• ¼ ripe avocado, thinly sliced
• 1 tbsp mayonnaise (or Kewpie mayo from the world foods aisle)
• 1 tsp toasted sesame seeds

Method

Lay the nori sheet shiny-side down on your cling-film-wrapped bamboo mat and spread the rice over the entire surface.

Sprinkle the sesame seeds over the rice, then carefully flip the whole sheet over so the rice is facing down on the cling film (this makes an inside-out uramaki roll).

Lay the cooked chicken goujons end-to-end across the middle of the bare nori, alongside the avocado slices and a drizzle of mayonnaise.

Roll tightly using the bamboo mat, gently pressing to shape the roll into a neat cylinder.

Slice into 8 bite-sized pieces with a damp knife.