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Sushi Rice Rolls with Chicken, Coriander and Sesame
Toasted sesame seeds stand in for the sheet of seaweed here, around a filling of chicken and fresh coriander. The Maki Party keeps the rolls an even size, and a Tupperware container works as a tray for coating them evenly.
- Total time
- 43 min
- Prep
- 20 min
- Cook
- 13 min
- Rest
- 10 min
Ingredients
Method
Rinse the rice under cold water, swirling it, until the water runs clear, then cook it with the cold water in the Tupperware Microwave Rice Maker: 12 to 13 minutes at 600 W. Once it has stood for 10 minutes, stir in the vinegar-sugar-salt mixture made separately and let it cool to room temperature.
Brush a little oil over the base and lid of the Tupperware Maki Party, then pack half the rice into the base and cut a groove down the centre with the slim silicone spatula.
Lay a few chicken sticks and a little coriander along the groove, cover with rice and level it off.
Fit the lid on, press down firmly on the two wide edges, then lift the lid off and slide out the rice roll.
Tip the toasted sesame seeds into a Tupperware Freezer Mate 1.3 l and roll each rice roll in them until well coated.
Repeat to shape all 5 rolls, then cut each into 8 to 10 pieces with the filleting knife, rinsing the blade in cold vinegared water between cuts; serve with soy sauce.
