Ingredients:
- 2 cups sushi rice
- 2 1/2 cups water
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 boneless, skinless chicken breasts, cooked and shredded
- 1 cup kimchi, chopped
- 4 nori seaweed sheets
- Soy sauce, for serving
- Pickled ginger, for serving
- Wasabi, for serving
Instructions:
Run cold water over the sushi rice until the water is clear
Follow the directions on the package to cook the rice with water in a rice cooker or on the stove
Put rice vinegar, sugar, and salt in a small saucepan and mix them together
Low-level heat until the sugar and salt are gone
Take it off the heat and let it cool down
Put the cooked rice in a big bowl
Pour the vinegar mixture over the rice and mix it in gently
Wait until the rice is cool enough to touch
Put a nori sheet on a sushi mat made of bamboo
Lay a thin layer of rice over the nori with wet hands, making sure to leave a 1-inch border at the top
Cover the rice with shredded chicken and chopped kimchi
Start at the bottom edge of the bamboo mat and roll the sushi tightly
Wet the top edge of the roll with water to seal it
Do it again with the rest of the chicken, rice, kimchi, and nori
With a sharp knife, cut each roll into six to eight pieces
Put soy sauce, pickled ginger, and wasabi on top of the chicken kimchi sushi
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