1cupof sushi rice8oz, washed till the water runs clear, and then left in the strainer for a few minutes.
1cupof cold water
¼cupblack sesame seedsoptional
Sushi Seasoning (Recipe from Masaharu Moshimoto)
¼cuprice wine vinegar
1tbspsaltuse less if using seasoned rice wine vinegar
1chicken breastwill make 2 cutlets, OR 2 thigh pieces
Splash of milk
Oil for shallow frying
1tbspRice wine vinegar
1/2tspcayenne pepperreduce if you like it less spicy
Spicy Tomatoe Sauce (Cheats Tonkatsu Sauce)
1tspcrushed chilli flakes
Splash of water
Asian Spring Onion Omelet
Generous splash of fish sauceor soy sauce
3spring onionssliced thin
Sushi Rice Buns
Place all the ingredients in a small saucepan and heat on medium heat. Stir to make sure the sugar and salt dissolve. Once it comes to a light boil, remove from the heat and set aside.
Let the washed rice dry in a colander or sieve for about 5 -10 minutes. Place the rice and the water in a rice cooker and let it cook according to the manufacturer’s instructions. Keep the rice warm until ready to use.
Please note that sushi rice is best eaten on the day it's cooked. It can dry out and taste extremely stale later. Therefore, cook the rice and keep it warm until ready to be mixed with the seasoning.
When you're ready to make the sushi burgers, spread the rice in a larger bowl or container (bamboo container is better, but I used a glass container). Sprinkle ¼ cup of black sesame seeds on top. Keep a wet cloth handy.
Measure out roughly a 1/4 cup of the sushi seasoning and sprinkle on top of the rice, and using a wide spoon (like a rice paddle) “chop” and fold the rice lightly, taking care not to squash or break the rice.
Roughly divide the rice into 4 equal portions (about ½ cup each)
Shaping sushi "buns" by hand - with wet hands, shape each portion into a burger bun. Keep them on a plate covered with the wet cloth.
Shaping sushi "buns" with an egg ring - place wet egg rings on a parchment paper and place one portion of rice in the egg ring. Using a wet spoon, press the rice into the egg rings until it forms a compact, molded rice "bun". (See video here).
In a small non stick frying pan, brush some oil and sear just one side of each rice bun for about 3 - 5 minutes on medium heat, or until it starts to caramelize a little. Set aside and keep covered with a wet cloth.
Butterfly the chicken breast and cut it into half so you have 2 thin (1cm thin) chicken breast fillets. Or you can use a meat hammer to pound chicken thighs into thin fillets.
Add the marinade ingredients into a bowl and add the chicken fillets and let them marinate for a few hours (optional).
In a bowl, place the eggs, cream, salt and whisk to combine. Dunk the chicken in the egg wash and coat completely. Then coat with the panko bread crumbs. Set aside until ready to be fried.
Heat oil in a pan on medium high heat to shallow fry the chicken cutlets. When the oil is heated (about 350°F), carefully place the breaded chicken cutlet (do not over crowd the pan) and fry it 4 minutes on each side until golden brown and cooked through (mine took 4 minutes on each side). Set it on a draining rack to drain the oil. You can keep it warm in the oven until needed.
Spicy Ketchup Sauce (Cheats Tonkatsu Sauce)
Place all the ingredients in a small pan. Under medium heat, bring the ingredients to a simmer while mixing. Set aside to cool. If it's too thick, add a splash of water.
Asian Spring Onion Omelet
Whisk the eggs, cream and fish sauce in a bowl.
Place two egg rings in a non stick pan and heat on medium heat. Spray the egg rings with some oil spray to prevent the eggs from sticking.
Divide the egg mix between the two rings. Add spring onions to the top of the omelet and let it cook until the eggs are set.
If you don’t have egg rings, make 1 omelet at a time in a small pan, sprinkle spring onions and fold it once to make smaller omelets to fit the burger.
Assembling Sushi Burgers
Slice the breaded chicken cutlets.
Brush the sushi rice bun with the spicy ketchup sauce (Tonkatsu sauce). Place the sliced chicken on the rice bun. Spoon some spicy ketchup sauce (or Tonkatsu sauce) on top of the chicken.
Place the omelet on top of that, followed by the kewpie or mayonnaise. Top with a second sushi rice bun. Enjoy!