Cucumber hosomaki with crispy chicken and cream cheese

Wash the sushi rice. Slice into thin strips. Peel ¹/₄ piece Cucumbers into thin, wide ribbons. In a small bowl, mix ³/₄ tbsp Rice vinegar, 1 ¹/₄ tsp Sugar, and ¹/₄ tsp Table salt.

Season the chicken strips with ¹/₄ tsp Table salt. Set up three shallow bowls: one with 15 gr Flour, one with ¹/₂ piece Eggs size L (beaten), and one with 25 gr Breadcrumbs (panko). Coat each chicken strip in flour, dip in egg, and dredge in panko.

Combine the rinsed rice and 100 ml Water in a small saucepan and bring to a boil. Then cover with a lid and simmer over low heat for 15 minutes. (*Cook the rice according to the instructions on the package.)

Heat 3 ³/₄ tbsp Sunflower oil in a pan over medium-high heat (180°C / 350°F) and fry the breaded chicken strips until golden brown and crispy, then drain on paper towels.

Transfer the cooked rice to a bowl. While it is still hot, gently mix it with the prepared vinegar mixture and let it cool to room temperature.

Place a piece of plastic wrap on a bamboo sushi mat. Arrange the cucumber ribbons slightly overlapping to form a sheet, then spread the cooled rice evenly over the cucumber.

Spread 40 gr Cream Cheese in a line across the center of the rice, place the crispy chicken strips on top, and roll tightly using the mat.

Slice the roll into 8 equal hosomaki pieces, sprinkle with 1 ¹/₄ tsp Sesame seeds, and serve with 15 ml Soy Sauce and 10 gr Marinated ginger.