Suya Spiced Sushi

Suya Spiced Sushi

Guys, I need help.

No seriously. Of recent, I’ve become obsessed with suya flavored food. I don’t know whether it developed because I ate an unhealthy amount of suya while I was in Lagos this year, or because once I bought too many packs of suya spice. Regardless, I’ve made at least 8 different suya flavored recipes. It’s disgusting.

Not the taste, of course. Just that I’ve made so many recipes. It’s a wonder I haven’t made any suya-flavored drinks yet.

Anyway, for this recipe, I couldn’t decide whether to create it using fish or chicken. So I thought – eh, what the heck, I’ll do both. I had more than enough suya spice to go round anyway. 

Which one tasted better? You’ll have to try it for yourself to know.

You know I love you.
XOXO
Gossip Girl

I mean, Tatashey.

Sorry.

Suya Spiced Sushi
Recipe can be made with either chicken or fish
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 1 cup cooked ofada rice (or brown rice)
  2. Chicken breast (sliced) OR 1 fish fillet (any kind of fish - I used Red Snapper)
  3. 1/4 teaspoon salt
  4. 4 tablespoons suya spice
  5. 2 teaspoons vegetable oil
  6. 1 small carrot
  7. Avocado
  8. 1/4 cup crushed plantain chips
Instructions
  1. Preheat oven to 400F (~200C)
  2. Spice chicken breast or fish fillet with suya seasoning and salt. Add oil and mix
  3. Place chicken on a baking pan lined with aluminum foil and bake in oven for 20minutes or until fully cooked and golden brown on both sides
  4. OR Fry the fish in a lightly greased pan till fully cooked
  5. Peel and julienne carrots and avocado (i.e. cut into long matchsticks)
Wrapping the sushi
  1. Spread rice in a rectangular shape over cling film/plastic wrap
  2. Place chicken/fish, carrots and avocado in the center
  3. Roll one side of the rice over the other and peel back the plastic wrap
  4. Sprinkle crushed plantain chips over the rice and place the plastic wrap back
  5. Mold and compress the roll then slice with a sharp knife
  6. Remove the plastic wrap and serve on a plate
Notes
  1. Ofada rice should be cooked in salt and water without parboiling (removing starch) so that it remains sticky. Cool rice to room temperature before wrapping
Tatashey http://www.tatashey.com/

4 Comments

  1. March 19, 2016 / 11:23 AM

    Yum! Looks amaze

    • Tatashey
      April 12, 2016 / 11:12 PM

      Thanks Nma!

  2. Feyi Adesanya
    March 19, 2016 / 8:12 PM

    Your lucky husband!

    • Tatashey
      April 12, 2016 / 11:12 PM

      Someone come and tell him oh! lol.

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