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Since I seem to have a theme going this week, here's a food blogger who's pushing the fusion idea into a somewhat unexpected space: he's making BBQ chicken sushi (via).
The recipe for the barbecue sauce he gives is actually a pretty basic soy-ginger-garlic sort of affair, so the flavors stay in the usual Asian palate. And, as you can see from the photos, he didn't get too extravagant with the other items for the rolls, but I could imagine using some avocado or some cucumber. If you wanted to be really clever about it, you could do some pieces using the traditional sweet scrambled egg cake and do "chicken and egg" sushi.
He says to use thighs, and ordinarily I am all about using chicken thighs, but if you wanted to make nigiri sushi like in the photo above, you might have better luck getting perfectly-shaped pieces if you used boneless breasts pounded out to an even thickness.
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