Chicken Katsu Sushi Sandwiches

Chicken Katsu truly does make the ultimate Sushi Sandwich! Easy to make and even more delicious to eat, these Chicken Katsu Sushi Sandwiches are the sandwich you never knew you needed!

The BEST Sushi Sandwiches!

Sushi sandwiches are officially my new favourite obsession. And by new favourite obsession I mean I’ve had about 14 of these over the last week 😂 (please don’t underestimate my ability to throw copious amount of fried chicken down my neck in any formation it comes in). Sushi sandwiches are perfect for a tasty lunch, easy to make ahead and incredibly versatile too.

Most sushi sandwich recipes out there resemble classic sushi fillings, just in the formation of a sandwich. You know here at DGBMH I like to take things to the next level, so here we’ve got the classic chicken katsu stuffed inside.

Both sushi sandwiches and chicken katsu are both incredibly easy to make. Follow me…

Chicken Katsu

First things first, just to blow out any cobwebs – 

Best Chicken for Chicken Katsu?

I usually go for breast, but you can definitely use thigh as well. In all cases it needs to be boneless and skinless. You’ll also need to pound them so they are even sized, meaning they’ll cook evenly and be thin enough to use in a sushi sandwich.

How thin to pound the chicken?

I recommend around the 1/2″ mark. The chicken will shrink slightly when cooking (meaning the thickness will ever so slightly increase) so just be aware of that. It is more important however to make sure the chicken is even thickness throughout.

How to pound chicken (quick summary)

1. Lay chicken on chopping board.
2. Tightly place over cling film (or place in ziplock bag with air squeezed out).
3. Pound with rolling pin, mallet or heavy pan.
4. Repeat.

Making Chicken Katsu

Alrighty, chicken pounded, let’s talk dredging. You’ll need 3 medium shallow bowls: 1st flour, 2nd egg and 3rd Panko.

What are Panko Breadcrumbs?

Panko crumbs are Japanese breadcrumbs. They’re light and slightly larger than regular breadcrumbs, which means they’re extra crispy when fried.

It’s important to season both the flour and Panko with a hefty pinch of salt and pepper. It’s also important to make sure you fully coat the chicken at each stage, most importantly the Panko. Once dredged, place to one side and repeat.

How to fry Chicken Katsu

First of all, it’s gotta be fried. No baking today folks, we want calories and we want them now.

A lot of recipes actually deep fry the chicken, but I much prefer a shallow fry. I don’t see the need to deep fry the chicken in this instance, so it seems a waste of oil. You need just enough to cover the chicken about half way up (depending on how thin your chicken is that’s just over a cup in a large skillet).

Best oil for shallow frying?

You want an oil with a high smoking point such as vegetable or sunflower oil. Stay away from olive oil, it can’t take the heat.

It’s important that the oil is sizzling hot before you place in the chicken. If the oil isn’t hot enough, the chicken will just absorb the oil and not get crispy. Test the oil with a few crumbs beforehand.

Sushi Sandwiches

Here’s where things get fun! Before you get started you want to make sure your ingredients are cool before you make the sandwiches (i.e. the chicken). If it’s still warm it’ll steam the sandwich and make them incredibly difficult to make.

Chicken Katsu Sushi Sandwich Ingredients

• Chicken Katsu – Dice off the very edges to make square.
• Nori – Dried sheets of seaweed.
• Sushi Rice – Cooked short grain rice, no need for rice vinegar/sugar.
• Lettuce – Can sub cabbage.
• Mayo – Japanese Mayo (Kewpie Mayo), found in Asian stores/online – can sub regular full fat mayo.
• Tonkatsu Sauce – A BBQ/Worcestershire style Japanese sauce. A katsu essential.

How to make Sushi Sandwiches (quick summary)

1. Lay Nori sheet on cling film in diamond shape.
2. Stack ingredients in the centre.
3. Fold in edges and stick to rice.
4. Fold up bottom.
5. Fold down the top.
6. Wrap in cling film and rest.

Can I make Sushi Sandwiches ahead of time?

Sure can! In this instance the chicken and lettuce will obviously soften the longer they rest, but to make ahead of time just keep wrapped in cling film and pop in the fridge until needed (I usually use within 1-2 days, longer at your discretion).

If you’re looking for more Asian style mash ups then definitely check out my Sweet and Sour Chicken Stuffed Spring Rolls! For more easy and delicious lunch ideas check out these too:

Chicken Sandwiches and Wraps

• Avocado Chicken Roll Ups
• Buffalo Chicken Crunchwraps
• Crispy Chicken Wraps
• Chicken Pesto Grilled Cheese Sandwich
• BBQ Chicken Wraps

Alrighty, let’s tuck into the full recipe shall we?!

How to make Chicken Katsu Sushi Sandwiches (Full Recipe & Video)

5 from 5 votes

Chicken Katsu Sushi Sandwiches

By: Chris Collins

Chicken Katsu truly does make the ultimate Sushi Sandwich! Easy to make and even more delicious to eat, these Chicken Katsu Sushi Sandwiches are the sandwich you never knew you needed!!

Prep: 25 minutes mins

Cook: 10 minutes mins

Total: 35 minutes mins

Servings: 4 sandwiches

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Equipment

• Large Deep Frying Pan & Tongs
• Sharp Knife & Chopping Board
• Rolling Pin or Mallet
• Cling Film
• 3 Shallow Medium Sized Bowls
• Cooling Rack & Paper Towels

Ingredients 

1x2x3x

• ▢ 4x (5.3oz/150g) Boneless Skinless Chicken Breasts (can use thigh)
• ▢ 4x (8"x8" / 20cmx20cm) Sushi Nori Sheets
• ▢ 2 cups Cooked Sushi Rice (cold)
• ▢ 1 cup / 60g Panko Breadcrumbs (see notes)
• ▢ 1/4 cups / 30g Plain Flour
• ▢ 1 cup / 250ml Vegetable Oil, or as needed (see notes)
• ▢ 2 Eggs, beaten
• ▢ 4 tbsp Tonkatsu Sauce, or as desired (see notes)
• ▢ 4 tbsp Kewpie Mayo, or as desired (see notes)
• ▢ 1/4 Lettuce or Cabbage, shredded
• ▢ Salt & Black Pepper, to taste

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Instructions 

Chicken Katsu

• Place chicken on a chopping board and place over cling film (press down around edges of chicken no juices escape). Pound with a rolling pin or mallet until around 1/2" thick. Important the chicken is even thickness so it cooks evenly.
• Set up 3 bowls: 1st is flour with a hefty pinch of salt and pepper, 2nd is beaten egg and 3rd with Panko and a hefty pinch of salt and pepper. Dredge chicken in flour, then egg, then finish in Panko. Ensure the chicken is thoroughly coated, especially in the Panko.
• Heat up 1 cup oil over medium heat in a large skillet, or enough to cover just over half the chicken. Once sizzling hot (drop a few crumbs in to test) carefully place chicken in 2 breasts at a time. Fry for 4-5mins on each side, or until golden on the outside and white through the centre. Place chicken on wire rack with paper towels underneath (don't place on chopping board or the underneath will steam and go soggy). Allow chicken to cool.
• Once cool, chop off any of the very end bits to roughly shape the chicken in a square (some you won't need to touch, others might just need the 'tail' chopped off etc). Make sure they're all similar size.

Sushi Sandwich

• Lay a sheet of cling film down and place a nori sheet on top in the shape of a diamond. In the centre, add approx 1/4cup sushi rice and roughly shape into a square (easiest with a spoon or the rice will stick to your fingers). Top with a pinch of lettuce/cabbage, then a drizzle of mayo. Top mayo with chicken katsu, drizzle with tonkatsu sauce, then top with another 1/4cup rice.
• Take two corners (left and right), fold in and gently (but fairly tightly) press onto the rice to stick. Take the second two corners, fold in and press down. Take the cling film and tightly fold in to secure sandwich. Leave to rest for 5mins or so to allow the nori sheets to seal shut.
• Unwrap cling film and carefully slice through the centre to form two halves. Enjoy!

Video

Notes

a) Panko Breadcrumbs - These are Japanese breadcrumbs. They're slightly larger than regular breadcrumbs, meaning extra crispiness! A chicken katsu isn't a chicken katsu without them. You'll find them in the Asian section of most grocery stores/supermarkets. 

b) Oil - Ensure you're using an oil with high smoking point (sunflower, veg etc). Not olive oil. Also essential to make sure the oil is sizzling hot before adding the chicken. If the oils not hot enough the crumbs will just soak up the oil and go soft.

c) Tonkatsu - This is a Japenese BBQ/Worcestershire style sauce. Another essential for chicken katsu. You'll find it in Asian stores or online. 

d) Kewpie Mayo - This is a Japanese style mayo, which again you'll find in Asian stores or online. If you can't find this just use regular full fat mayo.

e) Sushi Rice - This is just short grain rice, don't worry about adding rice vinegar/sugar or anything. 2 cups cooked is approx 1/2cup uncooked. Just follow packet instructions to cook.

f) Cold - Essential that the chicken and rice are cool before you make the sandwiches, or they'll steam the insides of the sandwich  and the nori will become sticky and very hard to work with.

g) Make Ahead -  You can make these ahead of time, the chicken/lettuce just won't be quite as crispy. Keep wrapped in cling film and eat within 1-2days (longer at your discretion).

h) Calories - approximate as it's difficult to tell how much oil will be soaked up from chicken and how much Panko/flour will attach to chicken.

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Nutrition

Calories: 531kcal | Carbohydrates: 33.44g | Protein: 41.1g | Fat: 24.93g | Saturated Fat: 10.454g | Polyunsaturated Fat: 7.358g | Monounsaturated Fat: 5.207g | Trans Fat: 0.029g | Cholesterol: 247mg | Sodium: 402mg | Potassium: 510mg | Fiber: 1.7g | Sugar: 1.79g | Vitamin A: 304IU | Vitamin C: 2.9mg | Calcium: 58mg | Iron: 3.86mg

Looking for more?

You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’

For more delicious sandwich recipes check out my second blog Something About Sandwiches! Yeah, I’m kinda secretly obsessed with sandwiches…

If you loved this Sushi Sandwich Recipe then be sure to pin it for later! Already made them or got a question? Give me a shout in the comments below and pick up your free ecookbook along the way!