Cut the chicken fillet into thin fingers and spread with a little wasabi paste. Lay a sheet of nori horizontally on a rolling mat and spread thinly with sushi rice, leaving the top third of the nori without rice.
Lay a single line of chicken horizontally across the rice, slightly below the middle of the nori sheet. Lay a strip of pepper and cucumber next to the chicken. Dip your fingers in cold water and wet the bare, far edge of the nori then, using the rolling mat to help you, roll up the nori from the bottom and seal tightly. Cut into 2·5cm (1in) size pieces and chill until needed.
Repeat with the rest of the rice, chicken, peppers and cucumber to make more sushi rolls. Chill. To finish, garnish with pickled ginger and red chilli and serve with some soy sauce.
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