Kat’s Kimchee Chicken Sushirito

Kat’s Kimchee Chicken Sushirito

Ok so my version is not quite like the big sushirito you see on Montgomery Street where it’s literally like a burrito. It’s half the size of a burrito but it’s packed with unconventional goodies and can be eaten like a burrito. Simply, don’t cut it into smaller pieces and just eat it as is. I present it in two different ways: whole and sliced. This recipe is super easy and filling.

Kat’s Kimchee Chicken Sushirito

2 stalks of celery, sliced
3 pieces of fried tofu, sliced
1 chicken breast (boiled or grilled)diced
1 green onion stalk, sliced
1 tablespoon mayo
1 teaspoon horseradish mustard
1 tablespoon toasted sesame seeds and toasted nori
1 tablespoon sambal (fresh chili sauce) or siracha
1 tablespoon sesame oil
2 tablespoon unagi sauce or teriyaki sauce
4 tablespoon kimchee

Sushi Rice:
2 cups boiled brown rice
1 tablespoon rice wine vinegar
1 teaspoon sugar
1 tablespoon toasted sesame seed and nori
(mix everything together and let it sit )

1 Bamboo sushi rolling mat

1. Prep all your ingredients and it ready for assembly.

2. Mix your chicken with the scallions, mayo, mustard, sambal, sesame oil, and 1 tablespoon unagi sauce. (Drizzle the other tablespoon over the fried tofu) I added a pinch of salt and toasted sesame seed.

3. Wrap your bamboo mat in plastic wrap so it stays clean.
4. Place one sheet of nori on the mat and spread the rice on the top 1/4 section.

5. Add your celery sticks

6. Now spoon your spicy chicken mixture on top.

7. Now add your kimchee and tofu.

8. Roll everything up.

9. There is enough for two rolls so finish the second one and slice in half.

10. You can eat this as is, like a buritto.
11. Or you can cut it up into smaller pieces and serve as sushi.

12. If you serve this way, garnish with the remainder of your celery sticks and drizzle some unagi sauce on top. Now dig in!