Nori Chicken Wrap With Sushi Rice Recipe
Yield: 8 rolls
Active Time: 25 minutes
Total Time: 50 minutes
For the hand rolls
1 large Thrive Market Chicken Breast, cooked and shredded
8 sheets toasted nori seaweed
Persian cucumbers, sliced in sticks lengthwise
Avocado, pitted and sliced into wedges
Jalapeno, thinly sliced
Freshly squeezed lime juice
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.
Photo credit: Paul Delmont