When I started thinking about posting a sushi recipe, i didn't intend it to be quite so eclectic. But when you think about it, the elements in traditional sushi are similar to those of a burrito. There is rice, a spice element, often avocado (which I haven't included in this recipe, but you could easily add it) and a meat or vegetable filing. So I decided to try it and it is wonderful. You will need a sushi mat to make them but they are very cheap and you can buy them everywhere. Cover your mat with plastic wrap first, it will save you much grief.
Tex Mex Sushi
Makes about 16
Ingredients
1 cup sushi rice 1 cup low sodium chicken stock 1 teaspoon lime juice 4 oz boneless, skinless chicken breast, finely chopped 2 chipotle peppers (canned) very finely chopped 1 tablespoon tomato paste 2 teaspoons Tex mex seasoning 2 tablespoons low fat mayonnaise handful of cilantro chopped 1 small tomato, deseeded and chopped 2 tablespoons black beans (canned) rinsed and drained 2 roasted seaweed sheets
Method
Cook the sushi rice according to the directions, substituting chicken stick for water. Mix in the lime juice and allow to cool slightly. In a non stick fry pan cook the chicken until just done, 3 - 4 minutes. Add the tomato paste, one of the chipotle peppers, the tex mex seasoning and mix to combine. If the mixture gets dry, add one or two tablespoons of water. Mix the remaining chipotle pepper with the mayonnaise. Combine the chicken mixture with the tomato, beans and cilantro. Place one of the seaweed sheets on the sushi mat, shiny side down. Spread half the rice over two thirds of the sheet. Using a spoon place a line of the chicken filling on top of the rice, about 1/3 of the way from the edge and top with a line of mayonnaise. Using the sushi mat, roll the sushi to form one long roll. Refrigerate and repeat with the remaining sheet. Slice each sheet into eight slices, serve.
