Chicken and Avo Cucumber Sushi Rolls

Directions

1. Preheat your oven to 180°C. Place the deli chicken schnitzel on a tray and bake for 15–20 minutes until golden and crispy. Slice into strips.

2. Trim the ends off the cucumbers. Using a vegetable peeler, shave long, thin, flat strips along one side until you reach the watery center. Flip the cucumber over and repeat on the other side (discard the first skin peel). You should end up with 8–12 strips per cucumber.

3. Pat the cucumber strips dry with a paper towel. Lay them flat on a clean surface, overlapping slightly to create a continuous rectangular sheet.

4. Spread a layer of cream cheese across the bottom half of the cucumber sheet. Evenly spread the cooked sushi rice over top, then sprinkle generously with rice topper.

5. Arrange the sliced chicken schnitzel, avocado, and carrot in neat rows over the rice, then drizzle with a generous amount of Japanese mayo and Japanese style BBQ sauce.

6. Slide the flat back of a knife underneath the bottom edge of the cucumber layer to help lift it up. Tightly roll from bottom to top to form one long sushi roll.

7. Slice into smaller bite-sized portions and finish with an extra drizzle of Japanese mayo on top