Ingredients
Japanese Chicken
- 1 mall chicken breast or tight fillet sliced in half so it cooks quicker
- 1 clove garlic
- 1cm piece ginger
- 1 tablespoon tamari soy sauce or coconut aminos
- 1 teaspoon apple cider vinegar, or rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey, optional
Cauli Rice
- 400 grams cauliflower, broken into florets and white stalks chopped roughly
- 500 grams water
- 1 teaspoon apple cider vinegar, or rice wine vinegar
- 1 teaspoon honey
- 1/2 teaspoon salt
Fillings
- 1 cucumber, sliced in sticks
- 2 spring onions, sliced thinly
- --- a few leaves of lettuce, shredded
- pickled ginger, optional
- 2 tablespoons Thermomixed Mayo, see page 40 of the EDC
Accessories you need
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Varoma
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Simmering basket
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Chop the garlic and ginger for 5 secs./speed 6 and add the soy, vinegar, sesame oil and honey. Mix for 5 secs./speed 4. Pour out over the chicken and leave in the fridge to marinade for at lest 10 minutes or up to 24 hours.
Break the cauliflower into the mixing bowl and chop for 10 secs./speed 4.
Do 3 second hurts at speed 4 until it is broken down to a rice consistency.
Transfer to the basket and add 500g water to the mixing bowl. Put the lid on and pop the Varoma on top with the marinaded chicken.
Cook for 15 mins./Varoma/Speed 4.
Use the spatular to hook the basket of Cauli Rice, tipping and shaking gently over the bowl or sink to drain well, and transfer to the Thermoserver.
Check the chicken, if it is not fully cooked then set it to steam for another 5-10 minutes. Once cooked transfer to a plate to cool.
Meanwhile add the vinegar, honey and salt to the cauli rice and using the spatular stir as you fan or blow on it to cool it. Taste and adjust the seasoning.
Have all your ingredients for filling ready and fill your MC with a little water and have ready to use to stick the nori.
On a sushi mat lay a nori sheet shiny side down. Spread 1/4 of the Cauli Rice over to three edges but leave a 2cm gap on the top edge.
Lay down your fillings in the middle, using 1/4 for each roll.
Roll up using the mat and when its almost rolled and you have just the top overlay then wet the roll along the edge where the nori will stick to itself to complete the roll.
Repeat with the rest of the fillings.
Slice in half for older kids or into 4-8 pieces for younger children.
Pack with an ice pack as part of a healthy lunch for a fun and very veggie lunch staple that is a nice change from sandwiches.
Chicken Marinade
Cooking the Cauli Rice & Chicken
Assembly
Tip
Other Filling IdeasSmoked SalmonAvocadoThermomixed tuna/salmon mayonaiseThermomixed chicken mayonaiseThermomixed egg mayonaise Home made pickled daikonHome made pickled ginger
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
How did they go?
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Thanks for that! I did not know, but then we dont have this more than once a week or fortnight so we are good. Thanks for commenting so people know!
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Can't wait to try these they look yummy
Great recipe - just be aware that children should not have more than 2 rolls of sushi per week due to the high iodine content in the nori seaweed.
Thanks Wholefood Mumma. I do try to make them simple, but sometimes I do get carried away a little.
Its just so exciting when a recipe really works and I always want to give people too many options to customise it for themsleves!
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Really easy to follow instructions - cheers
We have been having these all week, the marinaded chicken is lovely, I also did smoked salmon and avo and added wasabi to the mayo!
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