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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2014
MethodCook 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 facts per piece: about
- Fibre 1 g
- Sodium 39 mg
- Protein 2 g
- Calories 41.0
- Total fat 2 g
- Cholesterol 4 mg
- Total carbohydrate 5 g
- Iron 1.0
- Folate 2.0
- Vitamin A 1.0
- Vitamin C 2.0