Tested till perfect Chicken and Avocado Brown Rice Sushi Rolls
Chicken and Avocado Brown Rice Sushi Rolls
Photography by Jeff Coulson

Chicken and Avocado Brown Rice Sushi Rolls

Sub in different vegetables depending on what you have in your crisper. Make sure to check the labels for the rice vinegar and tamari, because some brands contain gluten.

By Rheanna Kish and The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2014

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes
  • Total time 1 hour
  • Portion size 4 rolls, 8 pieces each


  • 1 cup 1cupshort-grain brown rice
  • 1 tbsp 1tbspgluten-free unseasoned rice vinegar
  • 1 1boneless skinless chicken breastboneless skinless chicken breasts, (about 180 g)
  • Pinch Pincheach salt and pepper
  • 1/2 tsp 1/2tspvegetable oil
  • 1/4 cup 1/4cuplight mayonnaise
  • 2 tsp 2tspgluten-free Tamari
  • 2 tsp 2tspsesame oil
  • 1 tsp 1tspliquid honey
  • 1/2 tsp 1/2tspAsian chili sauce, (such as sriracha)
  • 4 sheets 4sheetsroasted nori
  • 1 piece 1piece(about 3 inches.8 cm long) English cucumber, halved, seeded and cut in strips
  • Half Halfavocadoavocados, peeled, pitted and sliced
To change the number of servings, enter the number, then press "calculate". or reset


Cook rice according to package directions; stir in vinegar. Let cool enough to handle.

Meanwhile, sprinkle chicken with salt and pepper. In small nonstick skillet, heat vegetable oil over medium heat; cook chicken, turning once, until no longer pink inside, 10 to 12 minutes. Let cool enough to handle; slice lengthwise into thin strips. Set aside.

Whisk together mayonnaise, tamari, sesame oil, honey and chili sauce; set aside.

Place 1 nori sheet, shiny side down and long side closest, on bamboo sushi rolling mat. With damp fingers and leaving 1/2-inch (1 cm) border along each edge, gently spread about 1/2 cup of the rice in even layer over nori.

Drizzle one-quarter of the sauce in line, about 2 inches (5 cm) in from closest long edge. Top with one-quarter each of the cucumber, chicken and avocado.

Using mat to lift and starting at closest long edge, roll up firmly, encasing filling. Set aside, seam side down. Repeat with remaining ingredients to make 3 more rolls. Using sharp chef 's knife, trim ends even. Wiping knife with damp cloth between cuts, cut each roll into 8 slices.

Tip from The Test Kitchen: Sushi rolls are a great way to use up any leftover rice or chicken you have in the fridge. If you're using leftovers, you'll need 2 cups cooked rice and 2 cups sliced cooked chicken. Omit the first two paragraphs; reheat the rice and toss with vinegar. Continue with recipe.

Nutritional Information per piece: about

cal 41 pro 2g total fat 2g sat. fat 0
carb 5g dietary fibre 1g sugar 0 chol 4mg
sodium 39mg potassium 43mg


iron 1 vit A 1 vit C 2 folate 2
This recipe is featured on 22 delicious lunch ideas: Week four
All rights reserved. TVA Group Inc. © 2016