- Chef: Helen Tzouganatos
- Makes: 1 sushi sandwich
- Time: 30 minutes
1 skinless chicken thigh per sandwich, flattened
- 2 egg yolks
- 1 garlic clove, crushed
- 1 tsp light soy sauce
- 1 tsp dijon mustard
- 2 tsp apple cider vinegar
- Pinch of sea salt flakes and ground white pepper
- 200ml canola oil
Sandwich filling (per sandwich)
- 1 nori sheet
- 1 cup cooked sushi rice
- Butter lettuce
- Carrots, julienned
- Toasted sesame seed
Marinate chicken in teriyaki sauce at room temperature for at least 30 minutes or in the fridge overnight. Grill chicken in a frying pan over medium-high heat with a little oil for 4 minutes on each side until cooked through.
For the Japanese mayonnaise add egg yolks, garlic, soy sauce, mustard, vinegar, salt and pepper to blender and whiz to combine. With the motor running, very slowly add oil in a thin stream until the mayonnaise starts to emulsify. Pour mayonnaise into a squeeze bottle. (The mayonnaise can be stored in an airtight container in the fridge for 2 weeks.)
To assemble the sandwiches place nori sheet on a piece of cling wrap with rough side facing upwards in a diamond shape. Spread ½ cup rice into a square shape at a 45 degree angle to nori. Layer the lettuce, carrots, chicken, mayonnaise and sesame seeds to form the filling and then top with more rice.
Fold the corners of the nori sheet to wrap the sandwich and tighten with plastic. Let sit for 10 minutes for the nori sheet to soften before slicing the sandwich. Sprinkle with extra sesame seeds.