Katsu Chicken Maki Recipe
Indulge in our Katsu Chicken Maki, where crispy, golden panko-breaded chicken meets perfectly seasoned sushi rice, all wrapped in a delicate nori sheet. Topped with a drizzle of tangy sauce and garnished with fresh avocado and vibrant vegetables, this unique fusion roll delivers a delightful crunch and a burst of flavor in every bite. Perfect for sushi lovers and adventurous eaters alike!
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Ingredients
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General
Sushi Rice
Chicken Katsu
Sauce Drizzle
Method
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
- 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.
