NOTE: You need to be logged in to use the buttons below. Please log in or sign up now. Wattie’s Shredded Chicken with Lite Mayo Shredded Chicken with Lite Mayo Providing the perfect amount of shredded chicken mixed with lite mayo, this is ideal for a quick, tasty and healthy sandwich filling. 1. Put rice in a sieve and wash thoroughly under cold water. Place in a saucepan with 2 1/2 cups of cold water and 1/2 teaspoon of salt. Bring to the boil. Cover and simmer for 12 minutes. Remove from the heat and stand for 10 minutes with the lid on. Carefully stir through the sushi vinegar and transfer to a tray to cool.2. Place a sheet of nori, shiny side down with the lines running horizontally, on a bamboo sushi mat. With wet hands, spread about 2 handfuls of rice over the nori, leaving one edge with a 2cm strip free of rice. 3. Place Wattie’s Shredded Chicken with Lite Mayo down the centre of the rice and arrange avocado and carrot strips on top.4. Using the bamboo mat as a guide, roll the sushi away from you to firmly enclose filling.

Wrap in cling film and chill for 30 minutes. Repeat with the remaining ingredients.5. Slice and serve with wasabi, pickled ginger and soy sauce. How to roll sushi:How make perfect sushi rice:We're sorry, but we could not fulfill your request for /food-drink/eat-healthy/how-to-make-sushi-roll/ on this server. An invalid request was received from your browser. This may be caused by a malfunctioning proxy server or browser privacy software. Your technical support key is: 36ff-0d02-1756-6707 You can use this key to fix this problem yourself. If you are unable to fix the problem yourself, please contact howtoguide at yellow.co.nz and be sure to provide the technical support key shown above.Granted, making it at home can be a bit of a process, but once you become a DIY sushi pro it’s so satisfying when your meal is sitting in front of you! And practice makes perfect so take some encouragement in the fact that you’ll be a little quicker each time you do it.

Before you get started, you’ll need to buy a sushi mat – typically bamboo sticks tied together with cotton or similar, not particularly expensive. chinese food delivery calgary south eastI can buy all of these ingredients from my local supermarket (including the mat); sushi san francisco civic centerif yours doesn’t stock these items you can likely find them at your nearest Asian supermarket.buy sushi equipment online This recipe makes two rolls of sushi, or 16 pieces.sushi rolling mat set 2 sheets of nori (seaweed) sheetsorder seaweed for sushi

1 cup sushi rice 2 tblspns rice wine vinegar 1 tblspn caster sugar 1/4 cucumber, thinly sliced and halved lengthwise 1/4 capsicum, thinly slicedsushi delivery london angel 1/2 avocado, thinly sliced (I didn’t use it in the pics as at the time I made this recipe they were $4.99 each at my local supermarket!)buy frozen sushi online Soy sauce to serve (I use Yamasa, a brand you’ll find in most Japanese sushi restaurants) 1/4 cup soy sauce 1 tspn garlic, crushed 1/2 tspn chilli, sliced and deseeded 2 tblspns brown sugar 1/2 tspn ginger, grated 1/2 tblspn sesame oil Combine teriyaki sauce ingredients and the chicken tenderloins in a bowl, then mix well to combine ensuring chicken is well coated in the sauce. Cover bowl with plastic cling wrap and leave in fridge to marinate for at least 15 minutes (several hours would be better).

Cook sushi rice as per packet instructions. Fluff up, cover and allow to cool. Mix in rice wine vinegar, caster sugar and salt until it is stirred through well. Pan fry teriyaki chicken on a medium heat until cooked through. There will be quite a lot of sauce (likely to be some left over) so keep turning the chicken as it cooks to coat it well. Once cooked, remove from heat and allow to cool. Slice into strips around 1cm thick. Run the bamboo mat under water so that the whole mat is damp, then lay on a flat surface, oriented so that you can roll it up/away from you. Lay a sheet of nori across your mat, long edge widthways. By the time you are ready to roll your sushi, the nori should be damp through (if it’s too dry, you won’t be able to close your roll and seal it properly; plus it will taste chewy!). Spread cooled rice over the sheet of nori around 1cm thick, taking it right to the edges and pressing down slightly, leaving a 2-3 centimeter strip along the top of it bare (this will provide the end to ‘seal’ it closed when you roll it).

When you make sushi for the first time, be moderate with your toppings as it may be difficult to roll if you overfill it. Spread a thin amount of mayonnaise widthways in a strip along the center of your rice. Top with a line of sliced chicken, capsicum, cucumber and avocado. Try to spread these evenly; when you cut your roll into slices, you want there to be some of each ingredient in each slice, preferably visible on both sides of the piece. Sprinkle with sesame seeds. TO ROLL YOUR SUSHI Rolling your sushi tightly enough is the trickiest part and can take some practice. We’ve had a lot of deconstructed sushi meals in our household in the time it’s taken to master it! Starting at the bottom edge of your mat (the end closest to you) bring it up and tightly over the top of the chicken and veges. Getting your roll tight is important, otherwise once you’ve cut it into pieces the ingredients will likely fall out when you attempt to transfer to a serving dish or when you pick them up to eat them.