Carb-less poached chicken nori roll
2 organic, free-range chicken breast, cleaned of any sinew
4 sheets of nori paper
½ burpless cucumber, cut into long, thin strips
2 carrots, peeled and sliced into long, thin strips
1 small daikon (Japanese horseradish), peeled and sliced into long thin strips
½ bunch spring onion
1 handful mint leaves
2 organic, free-range egg yolks
1 cup grape seed oil
1 tsp rice wine vinegar
1 lime, juiced
1 tsp dijon mustard
1 small handful of coriander leaves, chopped finely
To poach the chicken, place the chicken breasts in a pot which has a tight fitting lid. Cover the chicken with about a litre of cold water. Bring the pot to the boil, place the lid on top and then remove the pot from the heat. Allow to rest for half an hour then remove the lid and cool the chicken in the stock.
To make the coriander and lime mayonnaise, place the egg yolks and the mustard in a bowl. Wet a tea-towel, twist and place it on the bench in a circle shape. Place the bowl on top so that it is secure and doesn’t move around. Whisk the egg yolks and the mustard while very slowly adding the oil. Keep whisking in the oil until it is completely combined. The mixture will be thick and glossy. Finish by whisking in the lime juice, rice wine vinegar, coriander and a pinch of sea salt.
To make the rolls, place all the nori sheets out on a bench. Tear the chicken into nice long chunks and place at the bottom of each nori sheet followed by strips of all the vegetables. Wet the top part of the nori sheet with some of the chicken poaching liquid. Using a sushi mat, roll the ingredients tightly. Brush with some more chicken stock and set aside for five minutes to let the nori absorb the moisture. Slice and serve with mayonnaise.