Description
Nori rolls filled with homemade chicken salad and shirataki rice.
Ingredients
FOR THE ROLLS
- 1 pack Organic Miracle Rice
- 3 roasted Nori sheets
- about 1 cup of homemade chicken salad (I used my previously shared Tarragon Chicken Salad)
- few handfuls of baby arugula
FOR SERVING
- red radishes, finely sliced
- pickled ginger (I used Eden brand with shiso leaves)
- wasabi paste
- Hot sauce (I used Wildbrine’s Kimchi and Sriracha sauce)
- Coconut aminos
Instructions
- First prepare the Miracle rice following the instructions on the pack. You don’t want to skip any step. And you don’t want any of your ingredients to be wet. Let the rice cool. You can prepare it in advance and store it in the fridge, it’s better to be cold.
- Make the wasabi paste first, by mixing 2 tbsp of pure wasabi powder with enough cold water to make a paste. Set aside.
- Prepare all your fillings, set the nori sheet on the bamboo sheet.
- Start filling first with the rice, then stack the other fillings as you see in the picture above.
- Start rolling. You can watch instructions online about how to roll sushi, also a bamboo sheet usually comes with instructions. I don’t cover the entire sheet with fillings, it gets harder to roll. Cold water on the upper edge of the rolls helps with sticking the two sides together.
- Continue with the second and third roll. Then cut each of them in 6 smaller rolls.
- Serve with wasabi, red radishes, hot sauce, coconut aminos and pickled ginger.
Notes
The cooking time I added is about the time the miracle rice need to get drained, rinsed, briefly boiled and dried. I suggest you make it in advance and store it in the fridge. Rolling requires a little bit of practice, but it’s not as difficult as it may seem.