Chirashi sushi with stir-fried chicken
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Chirashi sushi with stir-fried chicken

Preparation time: 30 mins
Calorific value (per portion): 1765 kJ / 422 kcal

Ingredients for 4 portions


Peel the cucumber, remove the core and cut into 2-3 mm thick slices. Cut the pepper into strips and season both with Kikkoman seasoning for sushi. Whisk the eggs, sugar and soy sauce and cook in a non-stick frying pan without fat or oil until they scramble.

Wash the chicken and dab it dry, then cut into 5-6 mm thick slices and coat in potato starch or cornflour. Heat up the oil and fry the chicken on both sides. Add the Stir-fried sauce and continue cooking until it is slightly caramelised. Cut the sheets of nori into small pieces.

Fill bowls with the sushi rice. Put the scrambled eggs, cucumber, pepper, and chicken on top of the rice, sprinkle sesame seeds and cress over and serve.  

Ingredients for 4 portions