Name: Chirashi sushi with stir-fried chicken
Total time: 30 min
Ingredients: 600 g cooked and seasoned sushi rice; 50 g cucumber (peeled and de-seeded); 50 g red bell pepper (trimmed); Kikkoman seasoning for sushi; 4 eggs; 4 tbsp. sugar; ½ tsp. Kikkoman naturally brewed soy sauce; 320 g chicken breast fillet; 1 tbsp. potato starch or cornflour; 1 tbsp. vegetable oil; 7-8 tbsp. Kikkoman Stir-fry sauce; 2 nori sheets; A little cress; 1 tsp. roasted sesame seeds

Chirashi sushi with stir-fried chicken

Stir fried tofu with vegetables 2 of 6 Sushi Rice

Kikkoman Sauces 628

Category 5

Ingredient 6

Videos 0

World Cuisines 2

Specials 6

Naturally Brewed Soy Sauce Stir-fry Sauce Seasoning for Sushi Rice Main courses Poultry Vegetables Rice Japanese Sushi Spring

Total time 30 mins

Preparation time: 30 mins

Nutrition facts (per portion): 1765 kJ / 421 kcal

600 g cooked and seasoned sushi rice
50 g cucumber (peeled and de-seeded)
50 g red bell pepper (trimmed)
Kikkoman seasoning for sushi
4 eggs
4 tbsp. sugar
½ tsp. Kikkoman naturally brewed soy sauce
320 g chicken breast fillet
1 tbsp. potato starch or cornflour
1 tbsp. vegetable oil
7-8 tbsp. Kikkoman Stir-fry sauce
2 nori sheets
A little cress
1 tsp. roasted sesame seeds

Preparation

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.