Buffalo Chicken Sushi Roll
These sweet and savory sweet potato sushi rolls with quinoa have a miso ginger dipping sauce.
Recipe Summary Buffalo Chicken Sushi Roll
I made this recipe for my wife who is not into raw fish sushi. Now the whole family is totally hooked on it!Ingredients | Sweet Potato Tempura Sushi Roll Nutrition½ pound fully cooked breaded chicken breast tenderloins¼ cup hot pepper sauce4 sheets nori (dry seaweed)4 cups cooked sushi rice1 carrot, peeled and cut into 4-inch matchsticks1 celery stalk, cut into 4-inch matchsticks¼ cup spicy mayonnaise¼ cup French-fried onions (such as French's®)DirectionsMix chicken and hot sauce in a bowl and toss to coat.Place 1 nori sheet onto a bamboo sushi rolling mat. Spread 1 cup rice onto the nori, leaving a 1/2-inch strip along one edge. Arrange 1/4 each of the chicken, carrot, and celery in a line near one edge of the rice. Use the mat to carefully lift the edge near the filling and roll tightly around the ingredients. Moisten the remaining edge of the nori with a finger dipped in water and press to seal; repeat with remaining ingredients.Cut each roll into 8 slices using a sharp, wet knife. Top each piece with a dollop of mayonnaise and a small amount of French-fried onion.Info | Sweet Potato Tempura Sushi Roll Nutritionprep:
25 mins
total:
25 mins
Servings:
4
Yield:
4 rolls
TAG : Buffalo Chicken Sushi RollWorld Cuisine Recipes, Asian, Japanese,
