How to cook
Start by slicing the chicken breasts into long stripes.
Roll in flour, dip in egg wash, and finaly roll in crushed corn flakes. Deep fry in hot oil, until golden brown.
Lay the chicken on a plate with a few layers of kitchen roll.
Rinse the rice 4-5 times, until the water runs crystal clear. It is important to use sushi rice, since it is starchy and sticky.
Cook the rice with an equal amount of water. Bring to a boil and reduce the heat. Cover with a lid and simmer for 10-15 minutes.
It is normal to have a few grains of rice stuck on the bottom of the pot. If you want to avoid it, increase the amount of water.
Once cooked, transfer the rice into a shallow container and season with the vinegar, salt and sugar (you can mix these ingredients into a small bowl in advance). Stir the rice with a wooden spoon, carefully and allow to cool for around 30 minutes.
In the meantime cut the cucumber into thin stripes, the lenght of the Nori sheets.
Once the rice has cooled, you can start assembling the sushi rolls.
Wrap a sushi mat with cling film tightly, making sure there is no air trapped.
Divide the rice into four equal parts, for the four nori sheets. The sheets must have their glossy side faving down.
Spread the rice on each sheet, leaving 0.4″ (1 cm) empty on the top and the bottom of the sheet. The rice layer should be around 0.4″ (1 cm) thick. Spread a thin layer of cream cheese on top of the rice.
Place a piece of cucumber, a piece of chicken and again cucumber on the top end of the Nori sheet.
Start rolling the sheets carefully, by squeezing them gently on each turn. Be careful not to roll in the cling film, by accident. Brush the end of the sheet with water to seal each roll. The roll should be firm.
Cut each roll into 8 pieces with a sharp knife carefully, to prevent them from falling apart.
Chill the Sushi with Crispy Chicken and Cream Cheese in the fridge, until served.
Serve with a small bowl of soy sauce, or Wasabi if you prefer.
From this recipe you will prepare 32 sushi rolls.