Crispy chicken sushibowl

Totale tijd 1 hr 15 mins

Keuken: Fusion, Japanese

Moeilijkheidsgraad: Advanced

Description

This dish is inspired by the flavors of the crispy chicken sushi roll and the poke bowl.

A dish that was created in my kitchen one day when both of my children were craving something different. My eldest daughter loves chicken, especially when it's crispy and crunchy, while my youngest daughter was in the mood for sushi, but with chicken instead of fish.

Looking through the ingredients I had at home and adding a little "magic," this dish was born—a success with all of us and definitely worth repeating. We've made it many times, sometimes with crispy Japanese chicken pieces called "Karaage," and other times I switch things up for myself and my youngest daughter with crispy shrimp.

For added flavor, I serve it with vegetables like bok choy, baby corn, and sweet steamed potatoes, and finish it off with sesame seeds, seaweed, and beloved Japanese mayonnaise. Of course, you can mix and match different vegetables to suit your preferences.

In this recipe, I'll walk you through how to make the crispy chicken, vegetables, and sushi rice. Of course, feel free to adjust by adding or leaving out ingredients as you like.

Ingredients

Sushi rice

2 Cups of sushi rice
2 tbsp Rice vinegar
1 tsp sugar
pinch of salt

Karaage (kipstukjes)

500 gr gram Chicken thighs (Cubed)
2 tbsp Soy sauce
1 tbsp mirin
1 tbsp Sesame oil
1 tsp fresh ginger (grated)
2 Garlic cloves (Finely chopped)

Groenten:

2 sweet potatoes (Chopped into large pieces:Try to find the purple ones, both inside and out)
2 Shanghai paksoi (These are nice and small, found at an Asian supermarket and better supermarkets)
8 Pieces of baby corn

Preperation

1
Prepare the sushi rice
1. Cook the sushi rice according to the instructions on the package.
  Mix the rice vinegar, sugar, and salt, then gently fold it through the cooked rice. Let the rice cool.
2
Prepare the Crispy Chicken (Karaage):
1. Mix the chicken thighs with soy sauce, mirin, sesame oil, ginger, and garlic. Let it marinate for at least 30 minutes.
  Lightly coat the marinated chicken in cornstarch.
  Heat the vegetable oil and fry the chicken until golden brown and crispy. Let it drain on paper towels.
3
Prepare the Vegetables:
Steam the corn, cook the sweet potatoes until tender, and stir-fry the bok choy briefly in a bit of sesame oil.
4
Garnish and Serve:
1. Garnish with sesame seeds and spring onions.
  Serve the sushi bowls with extra soy sauce and, if desired, wasabi to taste.

Keywords: Sushi rice Karaage Sushi bowl Mirin Soy sauce Sesame oil Ginger Garlic Corn Bok choy Sweet potato Sesame seeds Spring onions Noodles Rice Quick preparation Flavorful Japanese Asian Fusion