Beas Chicken Maki Rolls

Step 1: Cook the sushi rice according to package directions.

Step 2: Meanwhile mix together the chicken and hoisin sauce in a small bowl.

Step 3: Drizzle a bit of oil in a skillet and bring to medium-high heat. Add the chicken and hoisin sauce and cook until chicken is no longer pink and cooked through; set aside until ready to roll the maki.

Step 4: Mix together the rice vinegar, sugar and salt and mix until sugar and salt are totally dissolved.

Step 5: Gently mix the cooked rice with the vinegar mixture in a large bowl and fan until cooled. (I place a fan in front of the rice to speed up this process.)

Step 6: Place a sheet of plastic wrap on a bamboo sushi rolling mat.

Step 7: Place the nori sheet on top of plastic wrap.

Step 8: Spread 1/3 of the rice evenly over the nori sheet.

Step 9: Sprinkle with sesame seeds.

Step 10: Carefully turn nori sheet over placing the rice on top of the plastic wrap.

Step 11: Place 2 strips of chicken tenders across the edge of the nori sheet that is closest to you, along with 1 slice of cucumber, 3 slices avocado and 1 lettuce leaf, staying about an inch away from the rolling edge.

Step 12: Lift the edge of the bamboo rolling mat that is closest to you and roll away from you, using the mat and plastic wrap to help you roll the maki tightly.

Step 13: Repeat this process with the remaining ingredients; you will have enough for 3 maki rolls.

Step 14: Remove the plastic wrap from the rolls and slice with a very sharp knife.

Step 15: Plate the sliced maki rolls and drizzle with a bit of hoisin sauce then sprinkle over the crushed pistachios.