This unusual take on the traditional sushi recipe combines chicken, egg and seasonings such as sesame oil, ginger, soy and garlic. The rolls are then steam until soft - perfect for an oriental dinner party.
- 2 sheets purple seaweed
- 200g fresh chicken breasts
- 2 garlic cloves
- 2 tsp. minced ginger
- 1 tbsp. soy sauce
- 1/2 tsp. sesame oil
- 1 pinch each salt and MSG (can omit the MSG if desired)
- 1 tsp. corn flour
- 3 eggs
- 2 tsp. oil
- Black pepper
Combine the chicken breasts, garlic, ginger, soy sauce, sesame oil, salt, MSG, corn flour and black pepper in a food processor. Pulse until minced and until all of the ingredients are combined.
Beat the eggs with a pinch of salt and pepper. Heat half the oil in a large non stick frying pan. Pour half the egg into the pan and roll the egg around the pan over the heat to create a very thin egg omelette. Cook until golden, flip and cook until golden on the other side. Repeat with the rest of the egg.
Place one purple seaweed sheet onto one egg sheet. Spread the seaweed with half the chicken mixture. Roll tightly. Repeat with the rest of the ingredients. You should now have two chicken rolls.
Carefully place the rolls into a steamer basket suspended over simmering water. Steam for 15 minutes or until the chicken is cooked through. Leave to cool then slice using a wet sharp knife. Serve cold.