Katsu Curry Sushirrito
(Serves: 4)4 plant-based ‘chicken’ katsu fillet
320g sushi rice
8 nori seaweed sheets
15g katsu curry dry sauce mix
75ml water
20g blue meat radish
20g breakfast radish
20g red chilli
20g green chilli
20g Kikkoman sushi seasoning
20g red onion
Katsu curry dry sauce mix may contain traces of Milk, Celery, Mustard & Sulphites
Nori seaweed sheets may contain traces of Fish, Crustaceans & Molluscs
Suitable for:
- Vegan
Made without:
Allergens:
- Made without nuts
- Cereal Gluten
- Soya
IMPORTANT Allergen Alert: Our allergen flagging criteria has changed. PDF downloads may now be inaccurate. Please disregard saved PDFs and always consult our Live Allergen Guide and physical product labels for the latest safety information.- Infomation may change: products are often reformulated by manufacturers
- Avoid cross contamination: use separate cooking vessels and utensils for special diets
| Nutritional Information |
Per 100g |
Per dish (262g) |
|---|---|---|
| Energy | 886 kj 210 kcal |
2322 kj 551 kcal |
| Fat | 5.9g | 15.5g |
| of which Saturate | 0.6g | 1.6g |
| Carbohydrate | 32.0g | 83.8g |
| of which Sugars | 1.6g | 4.2g |
| Fibre | 3.6g | 9.4g |
| Protein | 7.3g | 19.1g |
| Salt | 0.76g | 1.99g |
Please note that whilst every care has been taken to ensure the information contained in these recipes is correct,
products are often reformulated by manufacturers. This may affect the nutrition and allergy information; therefore you
should always check product labels and not rely solely on the information presented here. In addition, when preparing
food for special diets, care must be taken to ensure there is no cross contamination from other foods. Separate cooking
vessels and utensils must be used.
- Rinse sushi rice in 400ml cold water.
- Cover and bring to the boil.
- Reduce heat to 20% with the lid on and steam for 18 minutes.
- Remove from the heat keeping the lid on and let sit for 5 minutes.
- Remove lid, fluff with fork and add sushi seasoning.
- Deep fry katsu fillets for 45 mins until core temperature 75°C.
- Thinly slice veg.
- Make katsu sauce by whisking with water and bringing to the boil.
- For each roll, lay 2 sheets of nori, rough side up, smooth side down, with an overlap of 1 inch, onto a length of cling film.
- With wet hands pick up the rice and roll into a large ball and spread along nori leaving a gap of 1.5 inches closest to you and 3 inches at the top.
- Neatly arrange vegetables 1 inch into rice from bottom.
- Slice katsu.
- Arrange sliced katsu on top of veg, drizzle a little of the sauce over.
- Holding the edge of nori and edge of cling film together, lift front edge up towards you and carefully roll over 3/4 of the turn, press tightly, pull back the cling film layer 1/3 and then roll last 1/3 of nori roll to make the complete roll.
- Cover with cling film and press tightly.
- Leave to rest for at least 10 minutes then unwrap cling film, slice in half on an angle with sharp knife and serve with dipping sauce.
Plant based dishes use fewer natural resources in their creation than those made with meat, fish or animal derivatives. Here's the comparative impact of this dish if it was made using chicken.
- CO2 use
Saving 175 g - Land use
Saving 11 m2 - Water use
Saving 1038 L