Make Sushi Rice:
Wash Rice and cook as normal. Allow it to steam for 10 minutes.

Make Sushi Vinegar by mixing Rice Vinegar, Sugar and Salt. Pour it over the HOT rice in the pot, then empty it into a large mixing bowl.

Mix it well gently and thoroughly, fanning the Rice with a fan or piece of cardboard to help the rice cool quickly. Cover with a damp cloth to stop the rice drying out.

Fillings:
To make Chicken ‘Katsu’, slice Chicken Breast Fillets in half and make them even thickness by flattening the thick parts using a meat mullet or something.

Sprinkle some Salt and Pepper over and coat with Flour. Then dip in beaten Egg and finally coat with Panko Breadcrumbs. Fry until cooked through and golden.

Place Teriyaki Sauce ingredients in a small heat-proof bowl, mix well, bring to the boil in the microwave, then mix it well.

Thinly spread Teriyaki Sauce over Chicken ‘Katsu, then cut into 15mm thick strips.

Cut the additional vegetables into sticks OR strips that are easy to roll.

How To Roll:
Place a sheet of Nori on Makisu (bamboo mat). You can try with Plastic Food Wrap or Foil if you don’t have Makisu.

Spread out cooled Sushi Rice on the Nori sheet. You need to leave some empty space at the end.

Cut into bite-size pieces with a sharp knife. The knife becomes very sticky, so you need to wipe it frequently with a wet cloth or paper towel.