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Sushi & Katsu

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So popular, but surprisingly easy after a couple of practice runs!


  • . 375g Sushi rice
  • . 100ml rice wine
  • . 2 tbsp sugar
  • . 2 tsp salt
  • . Nori seaweed sheets

To serve – pickled ginger, wasabi paste or making a simple dipping sauce with soy sauce, honey and chilli flakes!

Rolling Mat

You do need a rolling mat, they are widely available (online or in store)  We cover these in cling film to assist the cleaning process.


Make the sushi vinegar or of course buy one from the supermarket. Sushi vinegar is the mix of rice wine, sugar and salt.  Just stir together and once the sugar is dissolved, you have your sushi vinegar.

Wash the sushi rice, and cook the rice according to the packet – chill the rice

Pour the vinegar onto the rice and keep turning it over so that it is nicely mixed.

Take a sheet of seaweed and place it on to the cling filmed mat. You should leave about 2cm gap between the edge of the mat and the nori sheet.

It should be clear which way you will roll the mat up.

You will leave an edge of about 1 cm one side of the nori and then cover the nori with rice, and press it down firmly. We generally leave the last 3-4 cm clear from rice as the rolls get big!

Choose a filling – salmon, cucumber, omelette, avocado – create.

Leave about 1 cm gap from the edge of the rice and make a stripe of the filling ingredients all the way across.

Taking care, roll the sushi using the mat. Roll all the way up and compress.

Unroll the mat, tidy up the ends of the roll, then just shape into a more circular roll with your hands.

Chicken Katsu

Katsu is more that the go to menu option of every under 12, it’s great!   Posh chicken nuggets with chip shop curry sauce… what’s not to like.

Ingredients -serves 2

  • 2–3 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 2.5cm piece of ginger, peeled + grated
  • 1 teaspoon turmeric
  • 2 heaped tablespoons mild curry powder
  • 1 tablespoon plain flour
  • 300ml chicken or veg stock
  • 100ml coconut milk
  • 1 teaspoon light soy sauce
  • 1 teaspoon sugar, to taste

The dish – serves two

  • 120g rice (any rice will do!)
  • 1 quantity katsu curry sauce
  • 2 skinless chicken breasts
  • 50g plain flour
  • 2 eggs, lightly beaten
  • 100g panko breadcrumbs
  • 75ml vegetable oil, for deep-frying
  • 40g mixed salad leaves
  • For vegetarian use:
  • sweet potato, aubergine and butternut
  • squash

Method for sauce

Place the oil in a saucepan over a medium heat, and add the chopped onion, garlic and ginger and cook until softened.

Lower the heat, add the spices and cook for 2¿3 minutes while stirring

Add the flour and stir over the heat, then slowly add stock

Bring to a simmer and add the coconut milk, soy sauce and sugar, to taste.

Sieve the mixture for a smooth sauce

Method for the chicken – Substitute the Vegetables accordingly; try tofu, cauliflower, mushroom, aubergine!

Cut each chicken breast in half and open it out like a book, then put under clingfilm and flatten out with a rolling pin until its about 1cm thick. Then place flour, eggs and breadcrumbs in three separate bowls and dip each chicken breast first in flour, then egg and then breadcrumbs

Vegetarian – slice the vegetable to an even thickness between 0.5 and 1cm thick, follow above instructions