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1
Place 1 sheet of nori lengthwise on a bamboo mat, shiny-side down.
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2
Position the sheet about 1-inch from the side of the mat closest to you.
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3
Wet your hands in cool water and take a handful of sushi rice.
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4
Place the rice in the center of the nori and use your fingers to spread the rice evenly across it.
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5
Next place the curried chicken salad horizontally across the roll.
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6
Use the mat to roll up the sushi, pinching and squeezing the mat to shape it into a round cigar shape.
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7
Slice into 1-inch thick rolls with a sharp knife.
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8
Turn rolls onto their sides so the rice is facing upwards, and serve with the pickled ginger, wasabi, and soy sauce.
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9
Heat olive oil in a large skillet over medium heat.
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10
Add chicken and saute until fully cooked through.
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11
Remove chicken from pan.
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12
Add onion and garlic and saute for 2 to 3 minutes.
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13
Add coconut milk and bring to a simmer.
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14
Meanwhile, chop the chicken finely and return it to the pan.
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15
Add the raisins, cilantro, curry powder, salt, pepper, and pine nuts.
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16
Simmer for about 10 to 15 minutes or until the mixture is thick.
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17
Remove from heat and cool completely before using.
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18
Place the water and salt in a medium sized saucepan and cover it with a tight-fitting lid.
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19
Bring the water to a boil.
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20
Add rice, return to a boil over medium heat, and then reduce heat to low and simmer.
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21
Once the water has evaporated from the rice, remove the pan from the heat.
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22
Stir in the rice vinegar and let cool before using.
