Chipotle Chicken Sushi Roll - rice

Method

• Soak the rice in cold water for 10-15 minutes.
• Drain.
• Cook rice according to package directions.
• Let sit for 10 minutes, then spread out in a shallow dish and sprinkle with vinegar.
• Fold the vinegar into the rice.
• While folding the rice, cool the rice quickly with a fan.
• Let it cool to room temperature before using.
• Do not put in the fridge.
• While rice is cooking, beat eggs with wine vinegar, salt and chipotle until smooth.
• Very slowly add oil while whisking into egg yolks until mixture is thick and oil is well incorporated.
• Mix chicken with 1/3 cup of chipotle mayo.
• Set aside.
• Peel and slice avocados into matchsticks.
• Okay, now you are ready to roll.
• Put a little rice vinegar and water into a bowl.
• Place one sheet of nori on your sushi mat.
• Dip your fingers into vinegar ( this helps with sticking) and place a mound of rice in the middle of the paper.
• Press rice into a thin layer leaving a 1/2 margin on the far side of the paper.
• Place a couple of heaping spoonfuls of chicken down the middle and then top with avocados.
• Next, roll the end of nori closest to you over the filling using the mat.
• Gently pull it back to tighten up the roll, then continue rolling until you reach the end, keeping even pressure using the mat.
• Great!
• Good job!
• Now, cut the roll in half, then cut each half in half, and then in half again.
• Voila!
• Serve with some wasabi, soy sauce and ginger!
• Enjoy!