Chicken Sushi Wraps
So there I was ... staring into the fridge at leftover chicken breasts and zucchini from previous recipes, and no idea what to do with them.
... rummaging through the pantry ...
Oh, yeah, that package of soy wrappers I bought like the day after Passover, when just about anything chometz looks absolutely wonderful, thinking I would use it for something in the near future.
"What in heaven's name is a soy wrapper?" you might be thinking at this point. Well, Dear Reader, a soy wrapper is the soy equivalent to the seaweed layer in sushi. In other word, land plant-based, rather than water plant-based.
"Near future" eventually became the other night. Soy wrappers ... I could finally use them up as well as the chicken! Yay! Another two-fer!
A package contains 5 wrappers, which seemed like it would make oh-so-plenty of sushi. But having never made sushi before, I needed other ingredients as well as their quantities to wrap in the wrappers. On to the internet! Found a sushi rice recipe at Better Homes and Garden that made 2 cups of rice ... oh-so-plenty of rice to wrap around the chicken which would, in turn, be wrapped by said soy wrappers. Boy, was I ever oh-so-wrong!
It seems that one whole cup of rice fits one whole wrapper. Each wrapper yields 6 pieces of sushi. So, based on high-level math, the entire recipe makes a whopping 12 pieces. Which would be plenty for 4 people as an appetizer.
Except that the sushi was supposed to be the entree.
Not wanting to wait until another batch of rice could cook up, I had to take the remaining 3 wraps and wrap them around the remaining chicken, carrots and zucchini, blintz-style, sans rice.
P.S. everyone LOVED the sushi! Even if dinner was a little sparse. All my work was not for naught. I like when that happens.
Sorry, Cujo ... nothing left for you.
Chicken Sushi Wraps
Adapted from Better Homes and GardensServes 4 as an appetizer
1/2 short- or long-grain rice (medium sticks better but either is fine)
1 1/2 cups water, divided
2 Tbs. rice vinegar
1/4 tsp. salt
1 Tbs. granulated sugar
1 Tbs. sherry
1/3 cup honey
1 Tbs. hoisin sauce
3 Tbs. low-sodium soy sauce
1 tsp. ground ginger
1 pkg. soy wrappers (5 wrappers)
1 cooked chicken breast, sliced thinly
1 carrot, cut into matchsticks
1/2 cup thinly shredded zucchini
In a 2 quart saucepan, combine rice, 1 cup water, rice vinegar and salt. Bring to boil over high heat, then reduce heat to low and simmer, covered, for 15 minutes. Remove from heat and stir in sugar and sherry. Uncover and allow to cool to room temperature.
While rice is cooling down, in a 2 cup or larger microwave-safe bowl combine honey, the remaining 1/2 cup water, hoisin sauce, soy sauce and ground ginger. Microwave dipping sauce on high for 1 minute, stir, then microwave on 60% power for 4 minutes, stirring after 2 minutes (if boiling over, reduce to 50% power).
Set dipping sauce aside to cool to room temperature (will thicken as it cools) then refrigerate, covered, until ready to serve.
Lay one soy wrapper on a piece of plastic or parchment. Spread half of the cooled rice to within 1 inch of one edge.
Top with a few slices of chicken ...
... followed by carrots ...
... and zucchini.
Roll up tightly towards the unfilled edge, using the parchment or plastic to help roll as evenly and tightly as possible. Press to seal. Repeat with the other soy wrapper.
Cut a thin slice off the ends
If you have any remaining chicken and veggies, wrap them up blintz style using the 3 remaining soy wraps.
Plate and serve with prepared sauce. If not serving right away, cover and chill; serve the same day.