Jamaican-inspired Jerk Chicken Sushi Rolls

Ingredients

In this Jamaican-inspired adaptation, we substitute the traditional raw fish with marinated jerk chicken, infusing the rolls with the bold flavors of Jamaican cuisine. Additionally, we incorporate a tangy mango salsa and toasted coconut flakes to enhance the tropical essence of the dish. We alse have the original recipe for Makizushi, so you can check it out.

• 2 cups (470ml) sushi rice 2 cups (470ml) sushi rice
• 4 cups (940ml) water 4 cups (940ml) water
• 1 pound (450g) boneless, skinless chicken breasts 1 pound (450g) boneless, skinless chicken breasts
• 2 tablespoons Jamaican jerk seasoning 2 tablespoons Jamaican jerk seasoning
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 4 nori seaweed sheets 4 nori seaweed sheets
• 1 mango, diced 1 mango, diced
• 1/2 red bell pepper, thinly sliced 1/2 red bell pepper, thinly sliced
• 1/2 cucumber, thinly sliced 1/2 cucumber, thinly sliced
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon toasted coconut flakes 1 tablespoon toasted coconut flakes
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 60g, 8g
• Protein: 24g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the sushi rice under cold water until the water runs clear. Cook the rice with water in a rice cooker or on the stovetop according to package instructions.
2. 2.
   In a bowl, combine the chicken breasts with Jamaican jerk seasoning, ensuring they are evenly coated. Let it marinate for at least 30 minutes.
3. 3.
   Heat vegetable oil in a skillet over medium-high heat. Cook the marinated chicken breasts for 6-8 minutes per side, or until cooked through. Let them cool, then slice into thin strips.
4. 4.
   Lay a bamboo sushi mat on a clean surface and place a sheet of nori on top.
5. 5.
   Wet your hands with water to prevent sticking, then spread a thin layer of sushi rice evenly over the nori, leaving a 1-inch border at the top.
6. 6.
   Arrange the sliced chicken, mango, red bell pepper, and cucumber in a line across the center of the rice.
7. 7.
   Using the bamboo mat, roll the sushi tightly, applying gentle pressure to ensure it holds its shape. Moisten the top border of the nori with water to seal the roll.
8. 8.
   Repeat the process with the remaining ingredients.
9. 9.
   Slice each roll into bite-sized pieces using a sharp knife.
10. 10.
    In a small bowl, mix rice vinegar and soy sauce. Dip each sushi piece into the sauce mixture before serving.
11. 11.
    Sprinkle the sushi rolls with toasted coconut flakes and a pinch of salt for added flavor.

Treat your ingredients with care...

• Chicken — Ensure the chicken is fully cooked before slicing it for the sushi rolls.
• Nori seaweed sheets — Use fresh and crisp nori sheets to ensure easy rolling.
• Mango — Choose a ripe mango for the salsa to add a sweet and tangy flavor to the rolls.
• Rice vinegar — Use rice vinegar to season the sushi rice for an authentic taste.
• Toasted coconut flakes — Toast the coconut flakes in a dry skillet over medium heat until golden brown for a delightful crunch.

Tips & Tricks

• To make the sushi rolls more spicy, add a few drops of scotch bonnet pepper sauce to the jerk chicken marinade.
• If you prefer a milder flavor, reduce the amount of Jamaican jerk seasoning.
• Experiment with different vegetables like avocado or jicama for additional texture and taste.
• Serve the sushi rolls with a side of soy sauce, pickled ginger, and wasabi for an authentic sushi experience.
• If you don't have a bamboo sushi mat, you can use plastic wrap to roll the sushi.

Serving advice

Serve the Jerk Chicken Sushi Rolls as an appetizer or main course. Arrange the sushi rolls on a platter and garnish with additional toasted coconut flakes and fresh cilantro leaves for an enticing presentation.

Presentation advice

Arrange the sushi rolls in a decorative pattern on a rectangular serving dish. Place a small bowl of soy sauce in the center for dipping. Garnish the dish with slices of fresh lime and sprigs of cilantro for a vibrant and inviting presentation.