Lunch Box Thick Roll from The Sushi Experience by Hiroko Shimbo

Ingredients

• ¼ cup gari (sweet pickled ginger), cut into julienne strips
• 1 medium carrot, cut into julienne strips 3 inches long (about 1 cup)
• 5 large salad leaves
• 5 whole nori (laver) sheets
• 6 cups (lightly packed) prepared sushi rice made from 1¼ cups dry brown rice and 1 cup dry sticky red rice
• 1 tablespoon shoyu (soy sauce)
• 2 teaspoons honey
• 1 large egg, beaten well
• 1 tablespoon curry powder
• 1 pound boneless chicken thighs, cut into 20 long strips, about 4 inches long
• ½ cup potato starch
• Vegetable oil for cooking