Chicken Sushi Recipe | The Gracious Pantry | Healthy Asian Recipes (2024)

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Chicken sushi may seem a bit odd, but I’m here to tell you that not only is it delicious, it’s totally filling too!

Sushi has a reputation for being hard to make. And while certain aspects of it can be a little time consuming, it’s actually pretty simple to put together. Particularly if you use a sushi making kit.

If you’ll forgive the irreverence, I tend to look at sushi more like a burrito. Because when you do that, it takes all the mystery out of making it. I certainly don’t mean to diminish the art of sushi making in any way, but for the average American home cook, it’s just easier to approach it from that perspective. And I’m all about easy recipes!

Sushi Made With Chicken

You can use pretty much any type of chicken, but I highly recommend using either a sesame chicken or a teriyaki chicken.

I had sesame chicken and some spinach from dinner two nights ago. So I simply added to that. If you use ingredients you already have prepped in the fridge, it will cut down on your prep time considerably.

What You’ll Need

1mediumcarrot– You can buy shredded carrots to save time, or simply shred one by hand at home. I find that the finer grind works best, but the fatter grind is just as good (and is pictured above).

1 lb. (2medium)chicken breasts– Cook them separately and shred them.

2largeeggs(scrambled) – This is optional, but tasty.

3cupscooked brown sticky rice– See link above for the recipe.

4largesheets nori– These can be found in the Asian section of most grocery stores.

4 tsp. toasted sesame seeds – These are optional for garnish, but they do add a nice little hint of flavor.

How To Make Chicken Sushi

Prepare your sticky rice.

Lay out your Nori on a flat and stable work surface.

Spread your rice in a thin layer, being sure to leave at least a 1/4 inch of rice-free borders.

If using sesame seeds, sprinkle liberally over the rice.

Pile your other fillings (chicken, eggs and some veggies) at the very front of your Nori strips, piled together in a single row. It should equal no more than a quarter of the space on your Nori.

Roll your sushi, being careful to keep the role fairly tight, but not so tight that you rip the Nori. Making one roll will give you the feel for it.

Seal the edge by dipping your finger in water and running it across the open edge of the nori. This will make the edge sticky enough to keep the roll from unraveling.

If you are serving others, simply slice with a sharp knife and serve. However, if you will be eating this yourself, sushi becomes very portable if you don’t slice it. Simply eat it like a burrito!

*Note: The trick is keeping your rice layer thin and adding very small amounts of any other ingredients. Nori will not withstand the pressure of big quantities of ingredients.

Need Supplies?

More Healthy Asian Recipes

• Easy Orange Chicken
• Egg Roll In A Bowl
• Miso Soup

Recipes Used

• Sticky Brown Rice

Chicken Sushi Recipe