Crispy Chicken & Avocado Cucumber Roll
Crispy Chicken & Avocado Cucumber Roll
Ingredients
For the Crispy Chicken
- 1 pound boneless, skinless chicken breast, cut into 1/2-inch thick strips
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable oil, for frying
For the Rolls
- 2 English cucumber, large, thinly sliced lengthwise into strips
- 1 1/2 cups cooked sushi rice, cooled
- 1/4 cup mayonnaise
- 2 tablespoons furikake seasoning
- 1 avocado, ripe, sliced
- 1/2 cup shredded carrots
- 2 tablespoons Sriracha, or to taste
- 1 tablespoon sesame seeds, toasted
- 1/4 cup soy sauce, for serving
Instructions
- 1
Prepare the crispy chicken: Season chicken strips with salt and pepper. Set up a breading station with three shallow dishes: one with flour, one with beaten egg, and one with panko breadcrumbs. Dredge each chicken strip first in flour, shaking off excess, then dip in egg, and finally coat thoroughly in panko.
⏱️ 5 min
- 2
Heat vegetable oil in a large skillet or pot over medium-high heat to 350°F. Carefully add breaded chicken strips in batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through. Remove chicken and place on a wire rack lined with paper towels to drain excess oil. Once cooled slightly, slice the crispy chicken into thinner strips, if desired.
⏱️ 15 min•🌡️ 350
- 3
Prepare the cucumber mat: On a clean cutting board or a sushi mat, lay several thin, long slices of cucumber side-by-side, overlapping each slice slightly (by about 1/4 inch) to create a continuous mat, roughly 8-10 inches wide.
⏱️ 5 min
- 4
Spread a thin, even layer of mayonnaise over the cucumber mat, covering about one-third to half of the width of the mat, starting from the edge closest to you.
⏱️ 2 min
- 5
Place a strip of cooled sushi rice (about 1 1/2 inches wide) on top of the mayonnaise. Sprinkle the furikake seasoning generously over the rice.
⏱️ 2 min
- 6
Arrange the crispy chicken strips over the rice. Next to the chicken, place the sliced avocado. Add a generous amount of shredded carrots on top of the avocado and chicken.
⏱️ 3 min
- 7
Drizzle additional mayonnaise and Sriracha sauce over the fillings, to your taste. Sprinkle toasted sesame seeds over the top.
⏱️ 2 min
- 8
Carefully roll the cucumber mat tightly, starting from the edge with the fillings. Use the cutting board or sushi mat to help create a firm, cylindrical roll. Apply gentle, even pressure as you roll to ensure the fillings are compact.
⏱️ 3 min - 9
Using a very sharp knife, slice the long cucumber roll into individual, bite-sized pieces, about 1-inch thick. Wipe the knife with a damp cloth between cuts for cleaner slices.
⏱️ 3 min
- 10
Arrange the cucumber rolls on a serving plate. Serve immediately with a side of soy sauce for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken & Avocado Cucumber Roll
For the Crispy Chicken
- 1 pound boneless, skinless chicken breast, cut into 1/2-inch thick strips
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable oil, for frying
For the Rolls
- 2 English cucumber, large, thinly sliced lengthwise into strips
- 1 1/2 cups cooked sushi rice, cooled
- 1/4 cup mayonnaise
- 2 tablespoons furikake seasoning
- 1 avocado, ripe, sliced
- 1/2 cup shredded carrots
- 2 tablespoons Sriracha, or to taste
- 1 tablespoon sesame seeds, toasted
- 1/4 cup soy sauce, for serving
Instructions
- 1
Prepare the crispy chicken: Season chicken strips with salt and pepper. Set up a breading station with three shallow dishes: one with flour, one with beaten egg, and one with panko breadcrumbs. Dredge each chicken strip first in flour, shaking off excess, then dip in egg, and finally coat thoroughly in panko.
⏱️ 5 min - 2
Heat vegetable oil in a large skillet or pot over medium-high heat to 350°F. Carefully add breaded chicken strips in batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through. Remove chicken and place on a wire rack lined with paper towels to drain excess oil. Once cooled slightly, slice the crispy chicken into thinner strips, if desired.
⏱️ 15 min•🌡️ 350 - 3
Prepare the cucumber mat: On a clean cutting board or a sushi mat, lay several thin, long slices of cucumber side-by-side, overlapping each slice slightly (by about 1/4 inch) to create a continuous mat, roughly 8-10 inches wide.
⏱️ 5 min - 4
Spread a thin, even layer of mayonnaise over the cucumber mat, covering about one-third to half of the width of the mat, starting from the edge closest to you.
⏱️ 2 min - 5
Place a strip of cooled sushi rice (about 1 1/2 inches wide) on top of the mayonnaise. Sprinkle the furikake seasoning generously over the rice.
⏱️ 2 min - 6
Arrange the crispy chicken strips over the rice. Next to the chicken, place the sliced avocado. Add a generous amount of shredded carrots on top of the avocado and chicken.
⏱️ 3 min - 7
Drizzle additional mayonnaise and Sriracha sauce over the fillings, to your taste. Sprinkle toasted sesame seeds over the top.
⏱️ 2 min - 8
Carefully roll the cucumber mat tightly, starting from the edge with the fillings. Use the cutting board or sushi mat to help create a firm, cylindrical roll. Apply gentle, even pressure as you roll to ensure the fillings are compact.
⏱️ 3 min - 9
Using a very sharp knife, slice the long cucumber roll into individual, bite-sized pieces, about 1-inch thick. Wipe the knife with a damp cloth between cuts for cleaner slices.
⏱️ 3 min - 10
Arrange the cucumber rolls on a serving plate. Serve immediately with a side of soy sauce for dipping.
⏱️ 1 min