How to make
Wash the sushi rice under a stream of running, lukewarm water until the water under it is clear (use a bowl for this purpose). Let it dry for 30 minutes. Then boil it in a pot with a lid.
As soon as the water boils, w reduce the heat to the lowest and boil until it absorbs the water. We remove the rice from the stove and let it stew and cool.
Heat the rice vinegar with the sugar and stir until the sugar dissolves. Remove from the heat and let the marinade cool.
We move the rice to a plastic bowl and cover it with the marinade, then mix it carefully with a wooden spatula.
We cut the salted chicken meat lengthwise into pieces and bread them, first dipping the pieces of meat in the beaten egg and then rolling them in the breadcrumbs with white pepper and salt added to it.
Fry them in a heated pan with oil until golden brown.
We prepare the tempura by kneading the butter with the breadcrumbs until we get buttery crumbs, which we fry in a pan until golden.
We take a Nori sheet with the shiny side down and cover its entire surface with rice (with wet hands). We do all this on a nylon-covered sushi rolling mat.
On the side facing us, we begin to arrange (lengthwise) a row breaded chicken fillets, a row of tempura, on top of that a row of cream cheese and a row of avocado (sliced into strips).
Using the mat, we roll up a sushi roll, pressing hard as we roll.
Cut the roll into slices with a sharp knife. Wet the knife with water for each cut.
Serve the crispy chicken sushi with avocado with soy sauce.
Enjoy!
