Nori Chicken Wrap With Sushi Rice

Whether you prefer to call it a wrap, burrito, or hand roll, there’s no question that this recipe is a delicious alternative to lunch mainstays like soup, salads, and sandwiches. Our sweet and spicy Asian-inspired sauce gets tossed with chicken, then rolled in a toasted nori wrapper alongside fluffy and perfectly sticky Lundberg Farms Organic California Sushi Rice. This portable roll makes a great carrier for other proteins and flavor combinations, too, so get creative!

Nori Chicken Wrap With Sushi Rice Recipe

Yield: 8 rolls
Active Time: 25 minutes
Total Time: 50 minutes

Ingredients

For the rice
1 cup Lundberg Farms Organic California Sushi Rice
1¾ cups water
2 tablespoons granulated sugar
¼ cup rice vinegar
½ teaspoon salt

For the sauce
¼ cup almond butter
2 tablespoons gluten-free soy sauce
2 teaspoons toasted sesame oil
1 teaspoon garlic chili sauce
Juice of 1 lime
2 tablespoons honey

For the hand rolls
1 large Thrive Market Chicken Breast, cooked and shredded
8 sheets toasted nori seaweed
Persian cucumbers, sliced in sticks lengthwise
Shredded carrots
Avocado, pitted and sliced into wedges
Jalapeno, thinly sliced
Freshly squeezed lime juice
Cilantro sprigs

Instructions

Make the rice
Rinse rice in a colander until water runs clear. In a saucepan over medium heat, add rice and water. Cover and bring to a boil, then reduce heat to simmer. Cook for 20 minutes, then add sugar, vinegar, and salt; stir. Cover and continue cooking until all water is absorbed, another 5 to 10 minutes. Remove from heat and let cool slightly before fluffing with a fork.

Make the sauce
Add all ingredients for the sauce in a large bowl and whisk to combine. Add shredded chicken and toss. Set aside.

Assemble the hand rolls
Lay nori sheet on a cutting board. Wet fingers and add ½ cup warm rice on the bottom half of the seaweed. Wet hands again and spread rice to the edges, only on bottom half of nori. Place ⅓ cup chicken on top of the rice, followed by 2 strips of cucumbers, some carrots, 2 pieces of avocado, 3 to 4 slices of jalapenos, and a few cilantro sprigs. Squeeze 1 lime wedge over vegetables. Roll the seaweed from the bottom up using two hands, tightening as you roll upward. Slice in half and serve.

Recipe by: Angela Gaines
Photo credit: Paul Delmont