Chicken Salad Nori Rolls with Shirataki Rice

These chicken salad nori rolls combine creamy chicken salad, peppery arugula, and shirataki rice wrapped in crisp sheets of toasted nori. Served with wasabi, pickled ginger, coconut aminos, and thinly sliced radishes, they offer the experience of sushi rolls in a satisfying low-carb, grain-free meal.

A simple way to reinvent leftover chicken salad

These nori rolls were originally inspired by my Tarragon Chicken Salad with Cranberries and Avocado Mayonnaise, a recipe that proved especially useful for creating several meals from one batch. Its creamy texture and balance of savory and slightly sweet flavors make it a wonderful filling, but any leftover chicken salad will work.

For an even simpler version, combine shredded cooked chicken with store-bought avocado oil mayonnaise or healthy homemade mayonnaise, along with your favorite seasonings. The filling should be creamy enough to hold together but not wet, as excess moisture can soften the nori and make the rolls difficult to handle.

Why shirataki rice works well in nori rolls

I had previously made nori rolls with cauliflower rice, and it works beautifully. But if you feel like trying the magical zero-carb rice, shirataki rice works surprisingly well here because it is light, neutral in flavor, and easy to spread once it has been thoroughly rinsed, cooked, and dried.

Preparing it properly is important. Follow the package directions, drain it very well, and allow it to cool completely before assembling the rolls. You can prepare the rice in advance and refrigerate it until needed.

You can also make these rolls without rice, although you will need a little more chicken salad and arugula to create a full, evenly shaped roll.

How to roll and cut nori rolls

A bamboo sushi mat makes rolling easier, especially if you are new to making nori rolls, but a sheet of parchment paper can also work.

Avoid spreading the fillings over the entire sheet of nori. Leave the upper edge uncovered so the roll is easier to close. Lightly dampen that edge with cold water before finishing the roll to help it seal.

Use a very sharp knife to cut each long roll into six pieces. Wiping the blade between cuts will help keep the edges neat.

Serving suggestions

Serve the chicken salad nori rolls with thinly sliced radishes, pickled ginger, wasabi, and coconut aminos. A little hot sauce can be added for extra heat.

When buying wasabi and pickled ginger, check the ingredient lists. Many prepared wasabi products contain fillers, coloring, or other ingredients, while pickled ginger is often sweetened. Pure wasabi powder and unsweetened pickled ginger are good options when available.

If you love nori

You may also like my Low-Carb Sushi Rolls with Cauliflower Rice and Salmon Avocado Nori Rolls with Almond Cream Cheese.

For a savory, crispy, low-carb snack, check my Homemade Nori Chips with Sesame Seeds.

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