Schnitzel Maki (Handroll)

Method

Submitted by Sean Aw on Fri, 08/20/2021 - 01:37

5pcs HARVEST GOURMET® Schnitzel

1lt Corn oil, for deep-frying

SUSHI RICE:

1kg Japanese rice

1.1lt Water

3pcs Kombu

280ml Sushi vinegar

ASSEMBLY:

10pcs Nori sheets

20pcs Coral lettuce

10 x Japanese cucumbers, batonnet

5 x Avocados, peeled and sliced

200ml Tonkatsu Sauce

In a frying pan, deep-fry the HARVEST GOURMET® Schnitzel in corn oil till golden brown, set aside.
To cook Sushi Rice, wash the rice 3 times, drain the washing water thoroughly each time. Add 1.1 litres of water to the washed rice and steam for 1 hour.
Transfer rice to a bowl and drizzle in the sushi vinegar while it is hot. Fold the vinegar into the rice thoroughly with a rice paddle using a “slicing motion”. Store the sushi rice at room temperature. Cover with a damp towel and set aside.
Cut HARVEST GOURMET® Schnitzel lengthwise into half.
Assemble the maki by first placing a sheet of nori with the shiny shade facing down on a bamboo rolling mat. Moisten your hands with water and spread a portion of the cooled sushi rice evenly over the nori, leaving 1cm space at the top. Place vegetables and place half a piece of fried HARVEST GOURMET® Schnitzel on the rice. Drizzle tonkatsu sauce.
To roll the maki, fold the mat over the ingredients and tuck in a part of the nori. Keep rolling, lifting the mat as you go along, applying gentle and even pressure. Sprinkle some water on a very sharp knife and cut the maki into even bite-sized pieces. Ready to serve.