How to make
Cut the chicken into strips in advance. Dip them in the beaten egg and then in the cornflakes for breading. Fry them in heated oil, until they aquire a golden color. Place them onto kitchen paper to absorb the excess fat.
Mix the rice vinegar with the sugar. Wash the rice, until the water becomes clear. Leave it to dry for about an hour. Boil the rice according to the manufacturer's instructions (about 20 min on low heat in 13 fl oz (380 ml) of water).
While the rice is still hot, season it with the rice vinegar, sugar and salt. Stir gently, so that it doesn't become mushy.
Peel and cut the cucumber into thin slices.
Place one of the nori sheets on a sushi mat. Pour about 1/3 of the rice on top and spread it evenly over the sheet.
Spread it with a thin layer of cream cheese. Arrange a strip of breaded chicken and two rows of cucumber at one end. Roll it into a tight roll.
Lightly wet the end of the sheet and stick it. Repeat with remaining sheets and rice. Wrap the sushi in sling film and put it in the fridge to cool.
When ready, take it out and with a very sharp knife cut each roll into about 8 circles. Serve the sushi roll with soy sauce.
The Crispy Chicken Sushi with Cream Cheese is very tasty.
