Preparation time 30 minutes
½ box Chicken Chunks
4 nori sheets
½ bunch radishes
5 sprigs of mint, finely chopped
juice of half a lime
1 tsp rice syrup
4 tbsp mayonnaise (vegan)
pepper and salt
oil for frying
Prepare the couscous as directed on the package and season with salt and pepper. Bake the Chicken Chunks in 2 tablespoons oil until brown. Let the Chicken Chunks cool. Meanwhile, cut the radishes, cucumber and mango into thin strips. Make the lime mayonnaise by mixing the lime juice and rice syrup with the mayonnaise.
Cut the cooled Chicken Chunks into thin strips. Place the nori sheet with the rough side up and spread a thin layer of lime mayonnaise. Add a layer of couscous and press down firmly with the back of a spoon. In the middle, Place the Chicken-strips, mango, cucumber, radish in the middle on top the couscous. Sprinkle with some chopped mint leaves.
Moisten the outer edge of the nori sheets with a little water. Roll the sushi firmly. Keep the rolls in the fridge for half an hour. Cut the sushi rolls before serving with a sharp knife into 8 equal pieces. Garnish the sushi with some leftover sliced radish and cucumber.
Serve with the remaining lime mayonnaise for dipping.