Chicken Katsu genuinely makes a definitive Sushi Sandwich! Simple to make and surprisingly more heavenly to eat, these Chicken Katsu Sushi Sandwiches are the sandwich you never realized you required!
Sushi sandwiches are authoritatively my new most loved fixation. Also, by new most loved fixation I mean I’ve had around 14 of these throughout the most recent week 😂 (kindly don’t disparage my capacity to toss overflowing measure of seared chicken down my neck in any arrangement it comes in). Sushi sandwiches are ideal for a scrumptious lunch, simple to make ahead and staggeringly adaptable as well.
Most sushi sandwich plans out there look like exemplary sushi fillings, simply in the arrangement of a sandwich. You know here at DGBMH I like to take things to the following level, so here we have the exemplary chicken katsu stuffed inside.
- 4x (5.3oz/150g) Boneless Skinless Chicken Breasts (can use thigh)
- 4x (8″x8″ / 20cmx20cm) Sushi Nori Sheets
- 2 cups Cooked Sushi Rice (cold)
- 1 cup / 60g Panko Breadcrumbs (see notes)
- 1/4 cups / 30g Plain Flour
- 1 cup / 250ml Vegetable Oil, or as needed (see notes)
- 2 Eggs, beaten
- 4 tbsp Tonkatsu Sauce, or as desired (see notes)
- 4 tbsp Kewpie Mayo, or as desired (see notes)
- 1/4 Lettuce or Cabbage, shredded
- Salt & Black Pepper, to taste
- Place chicken on a chopping board and place over cling film (press down around edges of chicken no juices escape). Pound with a rolling pin or mallet until around 1/2″ thick. Important the chicken is even thickness so it cooks evenly.
- Set up 3 bowls: 1st is flour with a hefty pinch of salt and pepper, 2nd is beaten egg and 3rd with Panko and a hefty pinch of salt and pepper. Dredge chicken in flour, then egg, then finish in Panko. Ensure the chicken is thoroughly coated, especially in the Panko.
- Heat up 1 cup oil over medium heat in a large skillet, or enough to cover just over half the chicken. Once sizzling hot (drop a few crumbs in to test) carefully place chicken in 2 breasts at a time. Fry for 4-5mins on each side, or until golden on the outside and white through the centre. Place chicken on wire rack with paper towels underneath (don’t place on chopping board or the underneath will steam and go soggy). Allow chicken to cool.
- Once cool, chop off any of the very end bits to roughly shape the chicken in a square (some you won’t need to touch, others might just need the ‘tail’ chopped off etc). Make sure they’re all similar size.
- Lay a sheet of cling film down and place a nori sheet on top in the shape of a diamond. In the centre, add approx 1/4cup sushi rice and roughly shape into a square (easiest with a spoon or the rice will stick to your fingers). Top with a pinch of lettuce/cabbage, then a drizzle of mayo. Top mayo with chicken katsu, drizzle with tonkatsu sauce, then top with another 1/4cup rice.
- Take two corners (left and right), fold in and gently (but fairly tightly) press onto the rice to stick. Take the second two corners, fold in and press down. Take the cling film and tightly fold in to secure sandwich. Leave to rest for 5mins or so to allow the nori sheets to seal shut.
- Unwrap cling film and carefully slice through the centre to form two halves. Enjoy!
- Panko Breadcrumbs – These are Japanese breadcrumbs. They’re slightly larger than regular breadcrumbs, meaning extra crispiness! A chicken katsu isn’t a chicken katsu without them. You’ll find them in the Asian section of most grocery stores/supermarkets.
- Oil – Ensure you’re using an oil with high smoking point (sunflower, veg etc). Not olive oil. Also essential to make sure the oil is sizzling hot before adding the chicken. If the oils not hot enough the crumbs will just soak up the oil and go soft.
- Tonkatsu – This is a Japenese BBQ/Worcestershire style sauce. Another essential for chicken katsu. You’ll find it in Asian stores or online.
- Kewpie Mayo – This is a Japanese style mayo, which again you’ll find in Asian stores or online. If you can’t find this just use regular full fat mayo.
- Sushi Rice – This is just short grain rice, don’t worry about adding rice vinegar/sugar or anything. 2 cups cooked is approx 1/2cup uncooked. Just follow packet instructions to cook.
- Cold – Essential that the chicken and rice are cool before you make the sandwiches, or they’ll steam the insides of the sandwich and the nori will become sticky and very hard to work with.
- Make Ahead – You can make these ahead of time, the chicken/lettuce just won’t be quite as crispy. Keep wrapped in cling film and eat within 1-2days (longer at your discretion).
- Calories – approximate as it’s difficult to tell how much oil will be soaked up from chicken and how much Panko/flour will attach to chicken.