Crunchy Makizushi

Winner of the 2005 Original Sushi Competition. Recipe by Cynthia Awor-Ojera.


2 pieces

  • 1 chicken breast fillet
  • 1/4 lime
  • 1 tsp chinese five spice seasoning
  • 1 crushed garlic clove
  • 1 chilli
  • Crushed chilli crisps
  • Pinch of salt
  • 1/2 thinly chopped red & green pepper
  • Thinly chopped spring onion
  • Groundnut oil
  • Small bowl of cooked sushi rice
  • 1 tsp soy sauce
  • 1 tsp grated ginger
  • thin slices of nori, to garnish


  1. Slice chicken fillet in half, place between cling film and bat until thin. Season with garlic, lime juice, five spice, salt, pepper, groundnut oil and leave to marinate.
  2. Place the cooked sushi rice into a bowl with ginger, spring onions, pepper, salt and soy sauce, mix well and leave to infuse.
  3. Place chicken on a clean surface, place rice in the middle and roll carefully and put it in a steamer for 4 mins. Once cooked, leave to cool for a few minutes.
  4. Place cling film on mat, spread sushi rice and crushed chilli crisps on top. Place steamed chicken on the corner, and roll. Thinly slice, and carefully wrap a slice of nori around each slice.