6 toasted nori sheets

1 quantity sushi rice (see notes for recipe)

6 oakleaf lettuce leaves, torn

Soy sauce and wasabi, to serve

280g chicken breast fillet

1/2 cup (135g) kewpie mayonnaise

Vegetable oil, for shallow frying

1.

For the crispy chicken, slice the chicken in half horizontally to produce two thin breast fillet pieces, then slice each piece into 1cm wide long strips. Place chicken strips in a medium bowl and add kewpie, tossing to combine and evenly coat. Place panko in a separate medium bowl and season with salt flakes and ground white pepper. Working in small batches, coat the chicken strips in panko, pressing down firmly to adhere. Transfer to a baking paper lined baking tray in a single layer.

Once all chicken is coated, transfer tray to fridge and chill, uncovered, for at least 30 minutes to set the crumb.

2.

Place enough oil in a large, deep frypan to reach a depth of 3cm. Place the pan over medium-high heat. Shallow fry the panko chicken in batches for 3-5 minutes each, turning occasionally, or until golden and cooked. Transfer to paper towel to drain and immediately season with salt flakes and ground white pepper. Set aside to cool to room temperature.

3.

Place one nori sheet, shiny-side down, on a sushi mat.

Using slightly damp hands, spread one-sixth of the rice mixture over the nori sheet, leaving a 3cm-wide border at top of sheet. Place lettuce along the edge facing you, then top with crispy chicken. Using the sushi mat, roll up firmly to enclose filling. Repeat with remaining nori, rice mixture, lettuce and crispy chicken.

4.

Serve sushi rolls sliced with soy sauce and wasabi alongside.