Gluten-Free Chicken Katsu Sushi Roll

Take your sushi night to a whole new level with this Gluten-Free Chicken Katsu Sushi Roll recipe—a perfect fusion of crispy, golden chicken katsu and classic sushi flavors. Tender, seasoned chicken thighs coated in gluten-free panko breadcrumbs are pan-fried to perfection, then rolled together with savory sushi rice, nori, and a hint of tangy rice vinegar for a delightful bite. The combination of textures—crunchy katsu, fluffy rice, and tender nori—makes this roll irresistible. Perfect for those craving a sushi experience that’s both unique and gluten-free, this recipe is easy to follow and ideal for a homemade gourmet meal. Serve it with gluten-free soy sauce for a dipping experience that ties all the flavors together!

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 2

Ingredients

• 2 pieces Boneless, skinless chicken thighs
• 1 cup Gluten-free panko breadcrumbs
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Gluten-free all-purpose flour
• 1 large Egg
• 1.5 cups Sushi rice
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 2 pieces Nori sheets
• 2 tablespoons Gluten-free soy sauce
• 0.5 cup Cooking oil
• 2 cups Water

Directions

Step 1

Begin by cooking the sushi rice. Rinse the rice under cold water until the water runs clear. Combine the rice with 2 cups of water in a rice cooker and cook according to the manufacturer's instructions. Once done, transfer to a large bowl to cool slightly.

Step 2

While the rice is cooking, prepare the seasonings for the rice. In a small saucepan, heat the rice vinegar and sugar over low heat, stirring until the sugar is dissolved. Set aside.

Step 3

Flatten the chicken thighs to an even thickness using a meat mallet or rolling pin.

Step 4

Season both sides of the chicken with salt and black pepper. Dredge each piece in the gluten-free flour, shaking off the excess, then dip in beaten egg, and finally coat with gluten-free panko breadcrumbs.

Step 5

Heat cooking oil in a skillet over medium heat. Fry the breaded chicken thighs for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and let rest on a wire rack to retain crispiness.

Step 6

Once the rice has cooled to room temperature, stir in the prepared vinegar-sugar mixture gently using a spatula by folding, being careful not to mash the rice.

Step 7

Place a bamboo sushi mat on a clean surface and cover it with a piece of plastic wrap. Place a sheet of nori, shiny side down, on the mat.

Step 8

With wet hands, spread half of the seasoned sushi rice over the nori sheet, leaving about 1 inch of the top edge uncovered.

Step 9

Slice the chicken katsu into thin strips. Lay the chicken pieces across the middle of the rice-covered nori.

Step 10

Using the sushi mat, carefully roll the sushi, applying gentle pressure to ensure a firm roll, but not so much that the ingredients squeeze out the sides. Roll over the uncovered nori edge to seal.

Step 11

Slice the roll into 6-8 pieces using a sharp, wet knife.

Step 12

Repeat the process with the other sheet of nori and remaining ingredients.

Step 13

Serve with gluten-free soy sauce for dipping.

Nutrition Facts

Serving size	(1401.2g)

Amount per serving	% Daily Value*
Calories	2735.9

Total Fat 154.2g	0%
Saturated Fat 25.0g	0%
Polyunsaturated Fat 2.0g
Cholesterol 469.5mg	0%
Sodium 4181.6mg	0%
Total Carbohydrate 250.2g	0%
Dietary Fiber 7.9g	0%
Total Sugars 16.9g
Protein 79.3g	0%

Vitamin D 67.8IU	0%
Calcium 151.9mg	0%
Iron 7.6mg	0%
Potassium 935.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.3%

Protein: 11.7%

Carbs: 37.0%