Chicken Sushi Recipe

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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!

Chicken sushi slices lined up in a row next to chop sticks.

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.

Process photo collage showing four photos, each showing a step in the chicken sushi making process.

What You’ll Need

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

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

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

4 large sheets 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.

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Copyright Information For The Gracious Pantry

Chicken Sushi Recipe

Clean Eating Sushi

Chicken Sushi Recipe

This chicken sushi is quite tasty! But if you really want to use something else, go for it! Any type of protein will work here.
Print Pin Rate
Course: Main Course
Cuisine: Asian
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 4 sushi rolls
Calories: 347kcal
Author: The Gracious Pantry

Ingredients

  • 1 medium carrot (shredded)
  • 2 medium chicken breasts (cooked and shredded)
  • 2 large eggs (scrambled and optional)
  • 3 cups cooked brown rice (sticky is best -see link above)
  • 4 large nori (sheets)
  • 4 tsp. toasted sesame seeds (optional for garnish)

Instructions

  • 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.

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1sushi roll | Calories: 347kcal | Carbohydrates: 37g | Protein: 31g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 165mg | Sodium: 180mg | Potassium: 635mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2847IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 2mg

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19 Comments

  1. janetha g @ meals & moves says:

    I love sushi and it is sooo easy to make clean! I love raw fish though–you need to hop on that bandwagon! Healthy fats and lots of protein 🙂

    1. The Gracious Pantry says:

      Janetha – Ha! Sorry, that bandwagon left without me and I’m sooooo okay with that! lol! But give me an avocado roll any day!

  2. trude wofford says:

    Tiffany I usally love your recipes, but I gotta tell ya that I really hate nori the only way I can eat sushi is to use rice paper wrappers, or tapioca wrappers but I do want to thank you for all your hard work and posting so many wonderful recipes and great food ideas

    1. The Gracious Pantry says:

      Trude – LOL! I’m sure those papers would work just fine with this recipe.

  3. I’m with you! My favorite thing about sushi is really the combo of rice, seaweed paper, and soy sauce. It has NOTHING to do with the fish for me.

    1. The Gracious Pantry says:

      Sarah – Yay! Finally, somebody who agrees! lol

  4. Skinny Fat Kid says:

    I tried to make sushi once with a kit my mom gave me. Came out great except for the time trying to get the rice prepared. I also think I need a sharper knife! Mine were more like hand rolls since when I tried to cut them, they just mushed up.

    1. The Gracious Pantry says:

      SFK – Ya, a sharp knife is key! Mine were a bit more like hand rolls too. But still yummy!!

  5. Lisa Maria says:

    omg thank you for this! My family is Japanese (i’m first generation), so I grew up having sushi at home 2-4 times a week. Since switching to clean eating, I’ve had to pass it up whenever I’m home from college… now I can make this for everyone to try!

    1. graciouspantry says:

      Lisa – That’s wonderful! Gosh, now I’m nervous. I hope you like it!

  6. Angel Saunders says:

    This sounds delicious and incredibly simple. Difficult sushi making myth be gone! 🙂 I am new to your page, and am thrilled to find it. I love having variety in food, so that I don’t get burnt out and make poor food choices. I’m fairly new to clean eating and am a pescatarian. Can’t wait to try this recipe. Thanks!

    1. graciouspantry says:

      Angel – Haha!! Fantastic! Let me know how it turns out for you!

  7. If you don’t like raw fishy sushi you would loveee Kimbab – “Korean sushi” so to speak. Their rice is seasoned with sesame oil, salt and sesame seeds and they usually put lots of fresh vegetables, pickled vegetables in there and either cooked mince or tuna on rare occasions. 🙂

    1. graciouspantry says:

      Oh yum! Thanks!

  8. I’ll eat raw fish sushi when I’m at a resturant, but only make avocado or philladelphia rolls at home, I just cant find good quality raw tuna or salmon where I live.
    SFK-I had the same problem when cutting the roll, I found that keeping the knife wet, and rincing between each slice helped.

    1. The Gracious Pantry says:

      Thanks for the tip!

  9. Amie cavanagh says:

    Hi great recipe quick question – is rice paper clean??

    1. The Gracious Pantry says:

      Amie – If it’s 100% brown rice paper, then yes.

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