The Ultimate Homemade Kentucky Sushi Roll: Crispy Chicken & Cucumber Perfection
Imagine a delightful bite: succulent, crispy chicken paired with cool, crisp cucumber, all perfectly rolled in slightly sweet, seasoned sushi rice. This isn’t just any sushi; it’s the beloved Kentucky Sushi Roll, a fusion delight that promises a burst of flavor and texture in every piece. Once a restaurant favorite, this unique roll is now an easy and incredibly satisfying dish you can master in your own kitchen.
For years, our family, especially my youngest son, cherished the Kentucky Sushi Roll from our local Japanese restaurant. Its unique combination of crispy chicken fillet, expertly breaded with panko, and refreshing cucumber, nestled within perfectly seasoned sushi rice, was an absolute hit. It offered a gourmet twist on a chicken nugget, elevating it with real chicken and that irresistible panko crunch, delivering a superior taste and texture that we simply couldn’t get enough of.
However, as often happens with beloved menu items, it vanished from the restaurant’s offerings. This news was quite a disappointment, especially when it was precisely the sushi we enjoyed the most. But when faced with such a culinary void, there’s only one true solution: we roll up our sleeves and make it ourselves!
Embarking on the journey of homemade sushi might seem daunting, but it’s a wonderfully rewarding experience. Not only does it allow you to recreate cherished flavors, but it also gives you complete control over the ingredients, ensuring freshness and quality. This guide will walk you through every step of making your own Kentucky Sushi Rolls, from perfecting the sushi rice to achieving that golden, crispy chicken, and finally, rolling them like a seasoned sushi chef. Get ready to impress yourself and your loved ones with this incredible dish!
The Art of Homemade Sushi: Fun, Flavor, and Freedom
Making sushi at home is an incredibly enjoyable and satisfying culinary adventure. It’s a chance to get creative in the kitchen and enjoy fresh, customizable flavors that often surpass restaurant versions. Plus, it’s a fantastic activity to share with family and friends. Don’t let the idea of rolling sushi intimidate you; with a few essential tools and a clear guide, you’ll be creating delicious rolls in no time.
What exactly do you need to embark on your sushi-making journey? Beyond your fresh ingredients, a few key pieces of equipment will make the process smooth and successful. Firstly, you’ll need high-quality sushi rice – the foundation of any great roll. Next, rice vinegar is crucial for seasoning the rice, giving it that characteristic tangy-sweet flavor. Nori, the dried seaweed sheets, provides the wrapper and a distinct umami taste. And perhaps most importantly, a bamboo rolling mat is indispensable for shaping your rolls perfectly. While not strictly necessary, having a pair of chopsticks on hand adds to the authentic dining experience and can be quite enjoyable to use for serving.
Our star ingredient for the Kentucky Sushi Roll is, of course, the crispy chicken. We achieve this by cutting chicken breasts into convenient strips and breading them with panko breadcrumbs. Panko, a Japanese-style breadcrumb, is renowned for its light, airy, and extra-crispy texture, making it far superior to regular breadcrumbs for this application. Once breaded, these chicken strips are fried to golden perfection in sunflower oil, ensuring a truly exceptional crunch.
Preparing the cucumber is straightforward but important for the roll’s integrity. After peeling, the cucumber is cut into long, thin strips. This lengthwise cut is key, as it allows the cucumber to fit neatly within the sushi roll and provides a consistent texture throughout each bite. It’s these small details that contribute to a perfectly balanced and delicious homemade sushi roll.
The beauty of making sushi at home lies in the flexibility it offers. You can experiment with different fillings, adjust the seasoning to your liking, and ensure every ingredient is as fresh as possible. This recipe for the Kentucky Sushi Roll is not just about recreating a favorite; it’s about discovering the joy and creativity that comes with crafting your own delicious Japanese-inspired meals.
Recipe: Homemade Kentucky Sushi Roll – Crispy Chicken & Cucumber
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Ingredients
For the Sushi Rice
- 1¼ cup sushi rice
- 1½ cup water
- 1 teaspoon sugar
- 1 tablespoon rice vinegar
For the Crispy Chicken
- 2 chicken breast
- 4 tablespoons all-purpose flour, more if necessary
- 1 egg, beaten
- 4 tablespoons panko bread crumbs, more if necessary
- ⅔ cup sunflower oil
For Sushi Assembly & Serving
- ½ cucumber
- 2 nori sheets
- 1 portion sushi rice, cooked and cooled
- 1 portion crispy chicken
- Japanese soy sauce
- pickled ginger
- wasabi paste
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Perfecting the Sushi Rice
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To begin, place the measured sushi rice into a medium-sized saucepan.1¼ cup sushi rice
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Add the specified amount of water to the rice, then bring the mixture to a rolling boil over medium-high heat.1½ cup water
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Once boiling, reduce the heat to low, cover the pan tightly with a lid, and allow the rice to simmer gently for 10 minutes. Resist the urge to lift the lid!
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After 10 minutes, turn off the heat completely but leave the lid on. Let the rice steam for an additional 15 minutes. This step is crucial for perfectly fluffy sushi rice.
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Gently transfer the cooked rice to a large, non-metallic bowl. Add the sugar and rice vinegar, then carefully fold and stir them into the rice using a cutting motion with a rice paddle or wooden spoon. This helps to evenly distribute the seasoning without mashing the grains.1 teaspoon sugar, 1 tablespoon rice vinegar
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Spread the seasoned rice out in a thin layer in the bowl to help it cool faster. Cover it with a damp cloth or plastic wrap to prevent it from drying out, and allow it to cool completely to room temperature before assembling your sushi rolls.
Crafting the Crispy Chicken
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Take your chicken breasts and carefully slice them into long, vertical strips, roughly ¼ to ½ inch thick. These strips should be easy to roll into your sushi.2 chicken breast
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Set up a breading station with three shallow bowls. In the first bowl, place the all-purpose flour. In the second, whisk the egg until well beaten. In the third, pour the panko breadcrumbs. Have extra flour and panko ready in case you need more.4 tablespoons all-purpose flour, 1 egg, 4 tablespoons panko bread crumbs
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Dredge each chicken strip first in the flour, shaking off any excess. Then dip it into the beaten egg, ensuring it’s fully coated. Finally, press it firmly into the panko breadcrumbs, covering all sides for maximum crispiness.
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Continue this breading process for all the chicken pieces, placing the coated strips on a clean plate as you go.
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Heat the sunflower oil in a large frying pan over medium-high heat. Once hot (a breadcrumb should sizzle immediately), carefully add the chicken strips in batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through, and wonderfully crispy. If you have a deep fryer, you can certainly use it for even crispier results.⅔ cup sunflower oil
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Once fried, remove the chicken strips and place them on a plate lined with kitchen paper to drain any excess oil. Allow them to cool down to room temperature before assembling the sushi.
Assembling Your Kentucky Sushi Rolls
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First, peel the cucumber thoroughly. Then, slice it in half lengthwise, from end to end.½ cucumber
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Using the back of a small spoon, carefully scrape out and discard the watery seeds from the center of each cucumber half. This prevents your sushi from becoming soggy.
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Now, cut the de-seeded cucumber halves into long, thin strips. Aim for a thickness that will fit neatly within your sushi roll.
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Lay a bamboo sushi rolling mat flat on your clean work surface. For easier cleanup and to prevent sticking, you might want to cover the mat with plastic wrap.
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Place one sheet of nori on top of the bamboo mat, with the shiny side facing down. Align one long edge of the nori with the edge of the mat closest to you.2 nori sheets
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Evenly spread a thin layer of cooled sushi rice over the nori, leaving a small border (about 1 cm or ½ inch) at the top and bottom edges. Wet your hands slightly to prevent the rice from sticking. Don’t press the rice too hard; keep it light and fluffy.1 portion sushi rice
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Arrange a neat row of your crispy chicken strips horizontally across the rice, roughly one-quarter of the way from the top edge of the nori.1 portion crispy chicken
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Lay a row of the prepared cucumber strips right next to the crispy chicken.
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Gently lift the edge of the bamboo mat closest to you, folding it over the filling. Begin to roll the mat forward, tucking the nori and ingredients tightly with your fingers to create a compact roll. Press firmly as you roll to ensure the filling stays in place and the roll is tight. The video provides an excellent visual guide for this crucial step.
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Once the roll is complete, give it a final firm squeeze through the bamboo mat to seal it and give it a perfect cylindrical shape. Then, carefully remove the mat.
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Place your freshly rolled sushi on a clean cutting board. Dip a very sharp knife in water (this prevents sticking) and cut the roll precisely in half.
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Next, halve each of those sections again, and then cut each quarter in half. This technique results in 8 perfectly sized, bite-friendly sushi pieces from each full roll.
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Repeat the entire rolling and cutting process with your second nori sheet and the remaining ingredients.
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Your homemade Kentucky Sushi Rolls are best enjoyed immediately to savor the crispiness of the chicken. However, if you need to prepare them in advance, tightly wrap the whole rolls in plastic foil and store them in the refrigerator for up to 1 day. Let them come to room temperature for about 15 minutes before serving for best flavor.
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Serve your magnificent sushi rolls with traditional accompaniments: a small dish of Japanese soy sauce for dipping, a dollop of pungent wasabi paste for a spicy kick, and some refreshing pickled ginger to cleanse your palate between bites. Enjoy your homemade masterpiece!Japanese soy sauce, pickled ginger, wasabi paste
Notes
2. Variations for Your Kentucky Sushi Roll
- For a “surf and turf” inspired roll, try substituting the crispy chicken with perfectly cooked, panko-breaded shrimp. The crunch will be just as satisfying!
- If you prefer a milder, richer flavor, consider using creamy avocado slices instead of cucumber. Avocado adds a luxurious texture and healthy fats to your roll.
- For those who love a bit of heat, mix a small amount of sriracha or spicy chili sauce into mayonnaise to create a quick wasabi mayonnaise. Drizzle this into the filling before rolling for an extra kick that complements the crispy chicken beautifully.
3. Storage Tips
While sushi is always at its peak when freshly made, especially with crispy chicken, you can still enjoy leftovers or prepare components in advance.
- If you need to store assembled sushi rolls, wrap them tightly in plastic foil to prevent the rice from drying out. They can be refrigerated for up to 1 day.
- The crispy chicken can be prepared 1 day in advance. Store it in an airtight container in the refrigerator. For best results, gently reheat it in a toaster oven or air fryer to regain some crispiness, or simply serve it at room temperature. Avoid microwaving, as this will make it soggy.
Nutrition
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