Description
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.
Ingredients
For the nori rolls
- 1 package shirataki rice, such as Miracle Rice
- 3 toasted nori sheets
- About 1 cup homemade or leftover chicken salad, such as my Tarragon Chicken Salad
- A few handfuls baby arugula
- Cold water, for sealing the rolls
For serving
- 2 tablespoons pure wasabi powder, or desired amount
- Cold water, as needed to make the wasabi paste
- Red radishes, thinly sliced
- Pickled ginger
- Hot sauce, optional
- Coconut aminos
Instructions
- Prepare the shirataki rice according to the package instructions, including draining, rinsing, briefly boiling, and drying it thoroughly. Allow it to cool completely before assembling the rolls. For best results, prepare it in advance and refrigerate it.
- Mix the wasabi powder with enough cold water to form a paste. Set aside.
- Prepare the chicken salad, arugula, and other fillings. Place one nori sheet on a bamboo sushi mat.
- Spread one-third of the cooled shirataki rice over the nori, leaving the upper edge uncovered. Add one-third of the chicken salad and arugula, keeping the filling in a compact line and taking care not to overfill the roll.
- Using the bamboo mat, roll the nori firmly around the filling. Lightly dampen the uncovered edge with cold water to help seal the roll.
- Repeat with the remaining nori, rice, chicken salad, and arugula.
- Using a very sharp knife, cut each long roll into six pieces.
- Serve with sliced radishes, pickled ginger, wasabi paste, coconut aminos, and hot sauce, if desired.
Notes
Any creamy leftover chicken salad will work. For a quick filling, mix shredded cooked chicken with avocado oil mayonnaise and your favorite seasonings.
Keep the rice and filling as dry as possible to prevent the nori from becoming soggy.
A sheet of parchment paper can be used if you don’t have a bamboo sushi mat.
These rolls are best assembled shortly before serving.