Chicken Salad Sushi

Oh I forgot a key word —GRILLED

Speaking of grilling —Do you actually know how to do it? I thought I did until today….

GRILLING RULES:

• When grilling chicken make sure you pound it out [in a ziplock bag covered with a dish towel works best] so it is of even thickness and cooks evenly
• If you do use a ziplock [gallon size freezer style works best] bag you can pour your seasonings + oil right in the bag and shake it around
• Once on the grill you only need to flip your chicken ONCE
• To get “cross marks”simply turn your chicken 180 degrees on the grill with tongs [remember no flipping!!]
• Once “cross marks”are achieved flip your chicken and repeat cross marking process
• The reason for only flipping it once is when the chicken is cooking the moisture raises to the top —when you flip it the moisture goes into the grill not into your chicken —resulting in MEAT FLAVORED SHOE LEATHER
• Cook to 160* —actually you can take the chicken off of the grill a little past 150*,as the temperature continues to raise around 10* post taking the chicken off of the grill

Welcome to the Davidson Farmer’s Market —and another demo with the one and only [and the BEST!!] KRIS REID!!

I’ll let the sign I made do the talking about SUSHI RICE TECHNIQUE —Please email me if you have any questions.

A lot of people at the demo asked about brown sushi rice —I actually have no answers for that. I’ve never used it. Have you guys tried it?

TIP TIME!!

Buy your ASIAN SUPPLIES @ ASIAN STORES.

This mat would cost you a few dollars at a grocery store —but only 19 CENTS at an ASIAN MARKET!!

Be sure to wrap it in plastic wrap so the rice doesn’t stick to it + it is easier to roll.

Sticky Sushi Rice

WHAM

TRICK TIME!!

• Spray or rub your fingers with oil before patting out the rice to keep your hands from sticking to the STICKY RICE!!

BAM

THANK YOU MA’AM!!

We opted not to use a nori wrapper as it wouldn’t have gone extremely well with this dish —a fresh collard leaf would have.

For your next sushi making adventure —Keep in mind that NORI is a GREAT PROTEIN SOURCE especially for vegetarians.

Once the chicken was allowed to rest for a few minutes the world’s BEST + MOST SIMPLE SPICY CHICKEN SALAD was made.

How to:

• Mix mayo + sriracha —Lots more mayo than sriracha,or it will be extra extra spicy!!
• S+P
• Mix this together [ALWAYS mix the sauce BEFORE adding it to the chicken]

• Toss with the chopped chicken

We added:

• raw corn
• peeled cucumber strips
• sliced peppers [bell + hot]

Top with chicken salad.

Roll

Roll Roll

Roll Roll Roll

Roll Roll Roll Roll

Done rolling!!

If you’re having trouble slicing the roll simply wrap it tightly in plastic wrap + put it in the fridge to set up a little.

Humidity can cause a LOT of problems with getting sticky rice to set up.

Captive audience for a chicken dish at 9AM!!

Use a clean SHARP knife for slicing.

Run it under water frequently to keep it clean!

Topped with small diced tomato.

So So So YUMMY!!!!!!! And easy!!!!! And beautiful!!!!!!!

We used all local products [minus oils,some spices and rice]. The chicken came from GILCREST NATURAL FARM —so so so fresh + delicious. If you’re looking for local,sustainable pasture raised chicken near Charlotte,NC Gilcrest has the biggest,most tender breasts around!!

I LOVE GETTING TO KNOW LOCAL FARMERS!!!!! I can’t even begin to tell you how rewarding it is to know where your food comes from. It completely transforms the eating experience.

Cheers!!!!!!

B+B