CHICKEN SUSHI BURRITOS
- 2 cups (325g) uncooked short-grain rice, or about 5 cups cooked rice
- 3 to 4 tablespoons sushi seasoning
- pinch of kosher salt
- 1 1/4 pounds (565g) chicken breast
- generous pinch of kosher salt
- 1 teaspoon chili powder
- 1 teaspoon cajun seasoning
- 1/2 teaspoon granulated garlic
- 1 tablespoon olive oil
- 1 large avocado
- 1 tablespoons lime juice
- 1 garlic clove, minced
- 1/2 tablespoon chopped cilantro
- 2 tablespoons chopped red onion
- 1/2 teaspoon kosher salt
- 1 small red pepper, seeded and sliced
- 1 carrot, peeled and cut to matchsticks
- 1 persian cucumber, cut to matchsticks
- 4 sheets of roasted sushi seaweed (nori)
- Cook rice according to package instructions. When rice is done, spread onto baking sheet to cool off. You don’t want to roll sushi with hot rice. Once it is cooled, about 15 minutes, pour into bowl and mix with sushi seasoning and a small pinch of salt.
- Cook chicken. If your chicken breasts were thick like mine, slice them in half, horizontally. Sprinkle kosher salt, chili powder, cajun seasoning, and garlic on the chicken breasts. Heat olive oil in a pan over medium-high heat and cook chicken until they are no longer pink or a meat thermometer registers 165 degrees F (75 degrees C), about 8 minutes. Dish up chicken and let it rest before cutting into strips.
- Prep guacamole by mashing avocado and mixing with the rest of the guacamole ingredients. Set aside.
- Lay sushi mat on your counter. Take a sheet of roasted sushi seaweed, and lay the shinier side down. Spread about a cup of cooked rice on top, making sure that the rice covers the entire surface of the seaweed. Lay about 4 strips of chicken an inch away from one end of the seaweed. Spread guacamole and top with vegetables. Roll up sushi burrito. Watch video for sushi rolling technique. Serve immediately.