This is my home-made Katsu chicken burger served in a fresh sushi bun. I first tasted a Sushi bun in a 7-eleven in Bangkok. It was mostly from curiosity at the idea of rice as a bun but I was surprised how good it was.
- 1 cup Sushi rice
- 1 tsp rice vinegar
- 1 Chicken breast
- 1 Egg
- 1 sheet Nori sea weed
- Panko bread crumbs
- Corn flower
Start with the chicken. We are going to use Panko bread crumbs you can get these from shop or make them yourself. Panko is white bread Crumbs which have been shaved they give an amazing crunchy texture that works so well with the soft bun.
take three bowls in one bread and whisk and egg, in the second fill with corn flower and finally the third bowl put the bread crumbs.
Take your chicken and firstly dip it your chicken in the egg and coat it. Then dip it in the corn flower shake off and excess and then return to the egg. Take the chicken and roll it in the bread crumbs.
You can repeat this process to make sure you get full coverage. You can put the chicken on a tray to cook later.
Now for the rice.
Cook your sushi rice according to the instructions. Let is cool as hot rice is not easy to work with.
Once the rice has cooled clean your hands very thoroughly or use gloves.
I am going to use a burger press to get a very regular look which I think fits well with the Japanese inspiration. Line the press with cling film. Now wet your hands it helps to have a bowl of fresh water close by. Take the rice and form it into shape or press into the mold.
Now you have the basic bun its time to get a bit fancy. First sprinkle with the rice vinegar then take your sheet of Nori (the outside of most sushi) and cut out a circle the same size as the bun and add it to the rice. This will just boost the flavors and also stop and sauce running out of the rice.
In a heavy high sided pot of better a deep fat fryer heat your oil. Take the chicken breast and fry it being careful when putting it in not to splash the oil.
I cooked mine in the oil until golden brown. I used a very thick bit of chicken so then finished it off in the oven for another 10 minutes or when a heat probe read 80°C.For thinner chicken about 8 minutes int he fryer should do.
Drain and rest on an absorbent kitchen paper to remove excess oil.
For the sauce I used a simple curry powder which you just add water.
Now assemble the burger first the bun with a slice or Nori and then a spoon on the curry sauce. Place the top on the burger then dust with sesame seed and little strips of Nori.
The flavor is incredible and the bun adds lots of freshness its a lot of work but it is really worth it.
If the bun sounds like to much hassle the coating also works really well with chicken nuggets of a more classic fried chicken adding an amazing crunch.
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