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Chicken Sushi! A Spin-Off Of 'Chicken Sashimi' <3

Today we are re-creating 'chicken sashimi' a Japanese favourite! This 'easy to do' sushi recipe is incredibly easy to prepare, is amazingly delicious and super healthy! Chicken is a good source of protein and provides vitamins and minerals, such as iron and zinc which nourish your body, keep your breath fresh and keep your immune system in tip top condition. Scientific studies show that there is a link between eating processed meat and the risk of bowel cancer. So why not make your own!? Here's how you make this tasty dish:

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What you will need:

4 (8 1/4- by 7 1/4-inch) sheets roasted nori (dried seaweed), cut in half crosswise

4 cups prepared sushi rice

1/4 cup wasabi paste

1/4 pound uncooked room temperature chicken breast, cut into thin strips

1/2 cup sliced pickled ginger (gari)*

1 small daikon radish, peeled and julienned using mandoline

2 medium carrots, peeled and julienned using mandoline

Soy sauce for dipping

How to make it:

1.) Fill large bowl with ice water.

2.) Place sushi mat on cutting board with slats running crosswise. Arrange 1 sheet nori, shiny side down, on mat, lining up long edge of sheet with edge of mat nearest you.

3.) Lightly moisten hands with the cold water, then gently spread about 3/4 cup rice onto nori in even layer, leaving 1/2-inch border on long end opposite you.

4.) Brush 1/2 teaspoon wasabi paste in thin horizontal line across rice about 1 inch from side nearest you. Arrange about 1/8 of chicken strips in horizontal line atop wasabi line, cutting the chicken as necessary to fit from side to side.

5.) Beginning with edge nearest you, lift mat up with thumbs, holding filling in place with fingers, and fold mat over filling so that upper and lower edges of rice meet.

6.) Squeeze gently but firmly along length of roll and tug top edge of mat away from you to tighten. (Nori border will still be visible below top edge of mat.) Open mat and roll log forward 1/4 turn, then fold mat over again and squeeze gently but firmly to seal nori border.

7.) Repeat to form remaining rolls.

8.) Transfer 1 roll, seam side down, to cutting board. Dip sharp knife into the cold water, shaking off excess. Slice roll in half, then cut each half into 3 pieces. Slice remaining rolls in same manner. Serve immediately with remaining wasabi paste, ginger, daikon, carrots, and soy sauce.

Bon appétit!


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