American Recipe

Cook sushi rice

Rinse 2 cups sushi rice under cold water until the water runs clear. Drain. Combine rinsed rice and 2.2 cups water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15 minutes, then rest 10 minutes off heat.

Season rice

While rice cooks, mix 3 tbs rice vinegar, 1.5 tsp sugar and 0.5 tsp salt until dissolved. Transfer cooked rice to a wide bowl, gently fold in the vinegar mixture with a cutting motion to avoid crushing grains. Fan the rice or let it cool to slightly warm while you prepare other components.

Marinate chicken

Toss 1 lb bite-sized chicken thigh pieces with 3/4 cup buttermilk in a bowl. Cover and refrigerate 15–30 minutes (or up to 2 hours) to tenderize and help coating adhere.

Prepare dredge

In a shallow bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1/2 tsp garlic powder and 1/2 tsp onion powder.

Coat and fry

Heat 2 cups vegetable oil in a heavy skillet or deep pot to 350°F (175°C). Remove chicken from buttermilk, letting excess drip off, then dredge in the flour mixture pressing to adhere. Fry chicken in batches for 3–5 minutes per batch until golden-brown and internal temperature reaches 165°F (74°C). Drain on a wire rack or paper towel. Keep warm in a low oven if needed.

Prep prawns

Pat 8 prawns dry, make 3 shallow slits on the underside to prevent curling and set aside. Lightly dust prawns with a teaspoon of flour (from the measured flour) to help batter stick.

Make tempura batter

In a bowl, lightly beat 1 cold egg. Add 1/2 cup ice-cold sparkling water and stir once. Add 1/2 cup all-purpose flour and 1/4 cup rice flour (or cornstarch) and a pinch (1/4 tsp) salt; stir very briefly — batter should be lumpy and cold. Do not overmix.

Fry prawns

Heat 2 cups vegetable oil in a deep pan to 350°F (175°C). Dip prawns into batter, letting excess drip off, and carefully lower into hot oil. Fry in batches 1.5–2.5 minutes until batter is crisp and pale golden. Remove to a rack or paper towel to drain.

Prepare vegetables: thaw 1/2 cup edamame and pat dry. Dice 1/2 cup mango. Slice 1 avocado and prepare 1 cup mixed salad vegetables (thinly sliced cucumber, carrot, radish). Thinly slice green onions. Keep these ready to assemble.

Make spicy mayonnaise

In a small bowl combine 1/2 cup mayonnaise, 1 tbs Sriracha, 1 tsp sweet chili sauce, 1 tsp soy sauce and 1 tsp lime juice. Taste and adjust heat or salt. Transfer to a squeeze bottle or small bowl for drizzling.

Build the sushi bowls

Divide seasoned sushi rice between 4 bowls (about 1/2 cup cooked rice per serving if making 4; adjust to your serving count). Arrange pieces of Kentucky-style fried chicken (3–4 pieces per bowl) and 2 prawns tempura per bowl on top of the rice. Add portions of edamame, diced mango, sliced avocado, and mixed salad vegetables around the protein.

Finish & garnish

Drizzle spicy mayonnaise over the chicken and prawns. Sprinkle toasted sesame seeds and furikake if using. Add pickled ginger and microgreens or cilantro as desired. Serve immediately so tempura and fried chicken remain crisp.