Karaage Chicken Sushi

Prep time:
30 minutes
Cook time:
25 minutes


For the rice:

  • 1 cup sushi rice
  • ¼ cup rice vinegar
  • 1 tbsp caster sugar
  • ½ tsp Salt

For the filling:

  • 3 sheets nori
  • ½ cucumber, in matchsticks
  • Garlic chives
  • 1 carrot, peeled and cut in matchsticks

Chicken Karaage:

  • ½ box Hot ‘n Spicy Coat N Cook
  • 2 Waitoa Free Range Chicken Thigh Fillets, quartered
  • 2 cups avocado cooking oil, for deep frying

Serve with:

  • Pickled ginger
  • Wasabi
  • Soy sauce

You will need a sushi bamboo rolling mat


  1. Cook rice as per packet instructions
  2. Coat chicken thigh pieces in Coat ‘n Cook. Make sure each piece is completely covered with the spicy crumb.
  3. Heat the oil to 170C in a heavy set pan or wok. Using tongs add a handful of chicken pieces to the oil, deep fry until crispy and cooked through (about 5 minutes). Carefully remove and lay on a paper towel lined rack. Repeat with the rest of the pieces.
  4. Place the seaweed on a bamboo mat, then cover the sheet of seaweed with an even layer of prepared sushi rice.

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