Ingredients
1 cup sushi rice
1 3/4 cups water
2 tbsp rice vinegar
1 tsp sugar
1/4 tsp salt
4 oz cooked grilled chicken breast (sliced)
2 small cucumbers (sliced into thin strips)
4 sheets roasted nori
1 tbsp sesame seeds
Fresh lime wedges
1 tsp grated ginger
1 tsp low-sodium soy sauce (optional)
Fresh cilantro or microgreens (optional)
Instructions
Rinse sushi rice under cold water until water runs clear
Bring rice, water, vinegar, sugar, and salt to boil in a pot. Reduce heat, cover, and simmer 10-12 minutes
Let rice rest 10 minutes before fluffing with a fork
Cut nori sheets into halves lengthwise
Spread a thin layer of rice (1/4 inch) on each nori sheet, leaving 1-inch margin at top
Add chicken slices, cucumber strips, and place 2-3 sesame seeds on the rice
Roll tightly using a sushi rolling mat or clean towel
Cut rolls into 4 pieces each using a sharp knife
Serve with lime wedges, ginger, and optional soy sauce
Notes
Use a wheat-free sushi rice substitute for strict gluten-free
crust if nori contains wheat
Use banana peel or lettuce wraps as a nori alternative
Store in airtight containers for up to 2 days
Rice can be cooked ahead and chilled
- Prep Time: 25
- Cook Time: 10
- Category: High Protein Snacks
- Method: Grilling/Boiling
- Cuisine: Japanese-Inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 sushi roll piece
- Calories: 180
- Sugar: 3g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 45mg