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Sushi with smoked chicken
Sushi with smoked chicken, spring onion and wasabi.
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Ingredients
Directions
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Rinse the rice in a sieve. Let the rice stand for 10 minutes in a pan with a thick bottom.
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Add the water and bring to the boil. Cook with the lid on the pan 2 min. On high, 5 min. On medium and 12 min. On low heat.
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Turn off the heat, remove the lid from the pan, cover the pan with a clean tea towel, put the lid on and let stand for 15 minutes.
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Heat the vinegar, sugar and salt in a saucepan and stir until the sugar and salt have dissolved. Allow to cool.
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Spoon the rice in a low bowl. Sprinkle the dressing over it. Scoop and cool with a fan or newspaper.
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Place a nori sheet on the mat. Cover with half of the rice, keep a strip of 2 cm at the top.
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Sprinkle half of the sesame seeds over the rice and brush the middle of the rice with half of the wasabi.
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Cut the spring onion into thin strips. Divide half of the chicken fillet over the middle of the rice and place half of the spring onions.
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Roll up with the mat. Cut the roll into 8 pieces. Make another part. Serve the sushi with the soy sauce.
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Nutrition
35Calories
Sodium7% DV165mg
Fat2% DV1g
Protein8% DV4g
Carbs3% DV9g
Fiber12% DV3g
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