Prepare the Chicken Katsu

1. Tenderize & Season

Pound the chicken breasts to an even thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.

2. Dredge the Chicken

Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each chicken breast in the flour, dip in the egg, then coat thoroughly in panko breadcrumbs, pressing gently to adhere.

3. Fry the Chicken

In a deep skillet or frying pan, heat about 1 inch of vegetable oil over medium heat until shimmering (around 350°F/175°C). Fry the breaded chicken breasts for about 3–4 minutes per side or until golden brown and cooked through. Drain on a paper towel-lined plate and let cool. Slice into thin strips for rolling.

Prepare the Sushi Rice

4. Cook the Rice

Rinse 2 cups of sushi rice under cold water until the water runs clear. Cook the rice with 2 1/4 cups of water according to your rice cooker's instructions or on the stovetop. Let it rest for 10 minutes after cooking.

5. Season the Rice

Combine 1/4 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt in a small saucepan. Heat gently until the sugar dissolves. Pour the seasoning over the cooked rice and gently fold to combine with a wooden spatula. Let it cool to room temperature.

Assemble the Maki Rolls

6. Prepare the Rolling Station

Place a bamboo sushi mat on a clean surface and cover with plastic wrap. Lay one sheet of nori (shiny side down) on the mat.

7. Spread Rice on Nori

Wet your hands to prevent sticking. Take a handful of cooled sushi rice and gently spread it evenly over the nori, leaving about 1 inch (~2.5 cm) uncovered at the top edge.

8. Layer the Fillings

Arrange sliced chicken katsu, thinly sliced avocado, julienned carrots, and cucumber in a horizontal line across the center of the rice.

9. Roll the Maki

Using the bamboo mat, carefully lift the edge of the nori closest to you and roll it over the fillings tightly. Continue rolling, applying gentle pressure, until you reach the exposed edge. Wet the edge slightly to seal the roll.

10. Slice the Roll

Use a sharp knife dipped in water to slice the roll into 6–8 bite-sized pieces. Wipe the knife clean between cuts for cleaner slices.

Garnish and Serve

11. Drizzle with Sauce

Drizzle the top of each sushi piece with tonkatsu sauce or a spicy mayo for added flavor.

12. Add Final Touches

Garnish with additional slivers of avocado, sesame seeds, or finely chopped scallions as desired. Serve with soy sauce, pickled ginger, and wasabi on the side.

Katsu Chicken Maki Recipe

Recipe information

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Sushi Rice

Chicken Katsu

Sauce Drizzle