Japanese-Style Chicken and Cucumber Rolls

Ingredients

• 1⅓ cup Japanese short-grain rice, rinsed and drained
• 2⅔ cups water
• ⅓ cup rice vinegar
• 2⅔ tablespoons granulated sugar
• 1⅓ teaspoon salt
• 1⅓ pound boneless, skinless chicken breast, cut into thin strips
• ⅔ cup English cucumber, sliced into thin rounds
• ⅓ cup chopped scallions, for garnish
• 1 sheet nori seaweed, cut into 10⅔ equal pieces
• 1⅓ tablespoon sesame oil, for brushing

Method

1. 1Cook the Japanese rice according to the package instructions, using 2 cups of water and bringing to a boil, then reducing the heat to low, covering, and simmering for 18-20 minutes, or until the water is absorbed and the rice is tender. Let cool to room temperature.
2. 2In a small saucepan, combine the rice vinegar, sugar, and salt, and bring to a boil over medium heat, stirring to dissolve the sugar and salt, then let cool to room temperature.
3. 3In a large bowl, combine the cooled rice and the vinegar mixture, stirring gently with a wooden spoon to combine, being careful not to mash the rice grains. Let sit for 30 minutes to allow the flavors to meld.
4. 4Meanwhile, grill or poach the chicken breast until it reaches an internal temperature of 165°F, let rest for 5 minutes, then slice into thin strips. Slice the cucumber into thin rounds, discarding the seeds and any excess moisture.
5. 5To assemble the rolls, lay a sheet of nori flat on a cutting board, then spread a thin layer of the Japanese rice onto the seaweed, leaving a 1-inch border at the top. Place a few slices of the chicken and cucumber in the middle of the rice, applying gentle pressure to form a compact roll.
6. 6Using a bamboo sushi mat or a clean tea towel, roll the ingredients into a compact cylinder, applying gentle pressure to form a tight roll, then repeat with the remaining ingredients. Slice the roll into 8 equal pieces, using a sharp knife to cut through the nori and the fillings.
7. 7Brush the tops of the rolls with a little sesame oil, then garnish with chopped scallions and serve immediately.
8. 8Serve the rolls on a flat platter or individual plates, garnished with additional scallions and cucumber slices if desired. Offer soy sauce, wasabi, and pickled ginger on the side, if desired.

Nutrition per serving