Chicken Katsu Sushi Burger

By Ellie

2 Person

40 Minutes

0 Calories

Japanese-style fried chicken cutlets, topped with a spicy tomato sauce (a cheats version of Japanese Tonkatsu sauce), an unbelievably flavourful Asian spring onion omelet and seasoned sushi rice “buns” come together in this Chicken Katsu Sushi Burger, for a creative and incredibly delicious marriage of two distinct Japanese dishes!

Ingredients

TO SERVE

Furikake Seasoning
Mayonnaise
Kewpie

ASIAN SPRING ONION OMELET

3 spring onions sliced thin
Generous splash of fish sauce or soy sauce
2 tbsp. milk
2 eggs

SPICY TOMATOE SAUCE (CHEATS TONKATSU SAUCE)

Splash of water
1 tbsp. Worcestershire sauce
1 tsp. crushed chilli flakes
2 tbsp. mirin
½ cup ketchup sauce

CHICKEN MARINADE

1 tbsp. brown sugar
1/2 tsp. cayenne pepper reduce if you like it less spicy
1 tsp. garlic powder
1 tbsp. Rice wine vinegar
1 tbsp. Soy Sauce

CHICKEN KATSU

Oil for shallow frying
Panko Crumbs
Salt
Splash of milk
1 egg
1 chicken breast will make 2 cutlets, OR 2 thigh pieces

SUSHI SEASONING (RECIPE FROM MASAHARU MOSHIMOTO)

1 tbsp. salt use less if using seasoned rice wine vinegar
¼ cup white sugar
¼ cup rice wine vinegar
¼ cup mirin

SUSHI RICE

¼ cup black sesame seeds optional
1 cup of cold water
1 cup of sushi rice 8oz, washed till the water runs clear, and then left in the strainer for a few minutes.

Method

01

SUSHI RICE BUNS SUSHI SEASONING: Place all the ingredients in a small saucepan and heat on medium heat. Stir to make sure the sugar and salt dissolve. Once it comes to a light boil, remove from the heat and set aside.
02

SUSHI “BUNS”: Let the washed rice dry in a colander or sieve for about 5 -10 minutes. Place the rice and the water in a rice cooker and let it cook according to the manufacturer’s instructions. Keep the rice warm until ready to use.
03

CHICKEN KATSU: Butterfly the chicken breast and cut it into half so you have 2 thin (1cm thin) chicken breast fillets. Or you can use a meat hammer to pound chicken thighs into thin fillets.
04

SPICY KETCHUP SAUCE (CHEATS TONKATSU SAUCE): Place all the ingredients in a small pan. Under medium heat, bring the ingredients to a simmer while mixing. Set aside to cool. If it's too thick, add a splash of water.
05

ASIAN SPRING ONION OMELET: Whisk the eggs, cream and fish sauce in a bowl.
06

ASSEMBLING SUSHI BURGERS: Slice the breaded chicken cutlets.
07

SUSHI “BUNS”: Please note that sushi rice is best eaten on the day it's cooked. It can dry out and taste extremely stale later. Therefore, cook the rice and keep it warm until ready to be mixed with the seasoning.
08

CHICKEN KATSU: Add the marinade ingredients into a bowl and add the chicken fillets and let them marinate for a few hours (optional).
09

ASIAN SPRING ONION OMELET: Place two egg rings in a non-stick pan and heat on medium heat. Spray the egg rings with some oil spray to prevent the eggs from sticking.
10

ASSEMBLING SUSHI BURGERS: Brush the sushi rice bun with the spicy ketchup sauce (Tonkatsu sauce). Place the sliced chicken on the rice bun. Spoon some spicy ketchup sauce (or Tonkatsu sauce) on top of the chicken.
11

SUSHI “BUNS”: When you're ready to make the sushi burgers, spread the rice in a larger bowl or container (bamboo container is better, but I used a glass container). Sprinkle ¼ cup of black sesame seeds on top. Keep a wet cloth handy.
12

CHICKEN KATSU: In a bowl, place the eggs, cream, salt and whisk to combine. Dunk the chicken in the egg wash and coat completely. Then coat with the panko bread crumbs. Set aside until ready to be fried.
13

ASIAN SPRING ONION OMELET: Divide the egg mix between the two rings. Add spring onions to the top of the omelet and let it cook until the eggs are set.
14

ASSEMBLING SUSHI BURGERS: Place the omelet on top of that, followed by the kewpie or mayonnaise. Top with a second sushi rice bun. Enjoy!
15

SUSHI “BUNS”: Measure out roughly a 1/4 cup of the sushi seasoning and sprinkle on top of the rice, and using a wide spoon (like a rice paddle) “chop” and fold the rice lightly, taking care, not to squash or break the rice.
16

CHICKEN KATSU: Heat oil in a pan on medium-high heat to shallow fry the chicken cutlets. When the oil is heated (about 350°F), carefully place the breaded chicken cutlet (do not over crowd the pan) and fry it 4 minutes on each side until golden brown and cooked through (mine took 4 minutes on each side). Set it on a draining rack to drain the oil. You can keep it warm in the oven until needed.
17

ASIAN SPRING ONION OMELET: If you don’t have egg rings, make 1 omelet at a time in a small pan, sprinkle spring onions and fold it once to make smaller omelets to fit the burger.
18

SUSHI “BUNS”: Roughly divide the rice into 4 equal portions (about ½ cup each)
19

SUSHI “BUNS”: Shaping sushi "buns" by hand - with wet hands, shape each portion into a burger bun. Keep them on a plate covered with the wet cloth.
20

SUSHI “BUNS”: Shaping sushi "buns" with an egg ring - place wet egg rings on a parchment paper and place one portion of rice in the egg ring. Using a wet spoon, press the rice into the egg rings until it forms a compact, molded rice "bun". (See the video here).
21

SUSHI “BUNS”: In a small non-stick frying pan, brush some oil and sear just one side of each rice bun for about 3 - 5 minutes on medium heat, or until it starts to caramelize a little. Set aside and keep covered with a wet cloth.

Related Tags

Chicken Katsu Sushi Burger

4.3

( By Ellie )

01 Information

Grade easy
Serving 2 servings
Prep Time 20 Mins
Cook Time 20 Mins
Total Time 40 Mins

02 Ingredients

TO SERVE

Furikake Seasoning

Mayonnaise

Kewpie

ASIAN SPRING ONION OMELET

3 spring onions sliced thin

Generous splash of fish sauce or soy sauce

2 tbsp. milk

2 eggs

SPICY TOMATOE SAUCE (CHEATS TONKATSU SAUCE)

Splash of water

1 tbsp. Worcestershire sauce

1 tsp. crushed chilli flakes

2 tbsp. mirin

½ cup ketchup sauce

CHICKEN MARINADE

1 tbsp. brown sugar

1/2 tsp. cayenne pepper reduce if you like it less spicy

1 tsp. garlic powder

1 tbsp. Rice wine vinegar

1 tbsp. Soy Sauce

CHICKEN KATSU

Oil for shallow frying

Panko Crumbs

Salt

Splash of milk

1 egg

1 chicken breast will make 2 cutlets, OR 2 thigh pieces

SUSHI SEASONING (RECIPE FROM MASAHARU MOSHIMOTO)

1 tbsp. salt use less if using seasoned rice wine vinegar

¼ cup white sugar

¼ cup rice wine vinegar

¼ cup mirin

SUSHI RICE

¼ cup black sesame seeds optional

1 cup of cold water

1 cup of sushi rice 8oz, washed till the water runs clear, and then left in the strainer for a few minutes.

03 Method

Step 1

SUSHI RICE BUNS SUSHI SEASONING: Place all the ingredients in a small saucepan and heat on medium heat. Stir to make sure the sugar and salt dissolve. Once it comes to a light boil, remove from the heat and set aside.

Step 2

SUSHI “BUNS”: Let the washed rice dry in a colander or sieve for about 5 -10 minutes. Place the rice and the water in a rice cooker and let it cook according to the manufacturer’s instructions. Keep the rice warm until ready to use.

Step 3

CHICKEN KATSU: Butterfly the chicken breast and cut it into half so you have 2 thin (1cm thin) chicken breast fillets. Or you can use a meat hammer to pound chicken thighs into thin fillets.

Step 4

SPICY KETCHUP SAUCE (CHEATS TONKATSU SAUCE): Place all the ingredients in a small pan. Under medium heat, bring the ingredients to a simmer while mixing. Set aside to cool. If it's too thick, add a splash of water.

Step 5

ASIAN SPRING ONION OMELET: Whisk the eggs, cream and fish sauce in a bowl.

Step 6

ASSEMBLING SUSHI BURGERS: Slice the breaded chicken cutlets.

Step 7

SUSHI “BUNS”: Please note that sushi rice is best eaten on the day it's cooked. It can dry out and taste extremely stale later. Therefore, cook the rice and keep it warm until ready to be mixed with the seasoning.

Step 8

CHICKEN KATSU: Add the marinade ingredients into a bowl and add the chicken fillets and let them marinate for a few hours (optional).

Step 9

ASIAN SPRING ONION OMELET: Place two egg rings in a non-stick pan and heat on medium heat. Spray the egg rings with some oil spray to prevent the eggs from sticking.

Step 10

ASSEMBLING SUSHI BURGERS: Brush the sushi rice bun with the spicy ketchup sauce (Tonkatsu sauce). Place the sliced chicken on the rice bun. Spoon some spicy ketchup sauce (or Tonkatsu sauce) on top of the chicken.

Step 11

SUSHI “BUNS”: When you're ready to make the sushi burgers, spread the rice in a larger bowl or container (bamboo container is better, but I used a glass container). Sprinkle ¼ cup of black sesame seeds on top. Keep a wet cloth handy.

Step 12

CHICKEN KATSU: In a bowl, place the eggs, cream, salt and whisk to combine. Dunk the chicken in the egg wash and coat completely. Then coat with the panko bread crumbs. Set aside until ready to be fried.

Step 13

ASIAN SPRING ONION OMELET: Divide the egg mix between the two rings. Add spring onions to the top of the omelet and let it cook until the eggs are set.

Step 14

ASSEMBLING SUSHI BURGERS: Place the omelet on top of that, followed by the kewpie or mayonnaise. Top with a second sushi rice bun. Enjoy!

Step 15

SUSHI “BUNS”: Measure out roughly a 1/4 cup of the sushi seasoning and sprinkle on top of the rice, and using a wide spoon (like a rice paddle) “chop” and fold the rice lightly, taking care, not to squash or break the rice.

Step 16

CHICKEN KATSU: Heat oil in a pan on medium-high heat to shallow fry the chicken cutlets. When the oil is heated (about 350°F), carefully place the breaded chicken cutlet (do not over crowd the pan) and fry it 4 minutes on each side until golden brown and cooked through (mine took 4 minutes on each side). Set it on a draining rack to drain the oil. You can keep it warm in the oven until needed.

Step 17

ASIAN SPRING ONION OMELET: If you don’t have egg rings, make 1 omelet at a time in a small pan, sprinkle spring onions and fold it once to make smaller omelets to fit the burger.

Step 18

SUSHI “BUNS”: Roughly divide the rice into 4 equal portions (about ½ cup each)

Step 19

SUSHI “BUNS”: Shaping sushi "buns" by hand - with wet hands, shape each portion into a burger bun. Keep them on a plate covered with the wet cloth.

Step 20

SUSHI “BUNS”: Shaping sushi "buns" with an egg ring - place wet egg rings on a parchment paper and place one portion of rice in the egg ring. Using a wet spoon, press the rice into the egg rings until it forms a compact, molded rice "bun". (See the video here).

Step 21

SUSHI “BUNS”: In a small non-stick frying pan, brush some oil and sear just one side of each rice bun for about 3 - 5 minutes on medium heat, or until it starts to caramelize a little. Set aside and keep covered with a wet cloth.

04 Author

Ellie

1078 Recipes

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