Recipe
Servings and Ingredients
Ingredients
Serves 2
Quantity | Ingredient | Add |
---|---|---|
2 sheet(s) nori | ||
1 c. Sticky Sushi Rice, divided | ||
1 c. sliced grilled chicken breasts | ||
Prepared Hy-Vee fresh guacamole, Hy-Vee Sriracha mayonnaise, carrots and or shredded red cabbage, for topping |
Directions
- Lay nori sheet shiny side down on sushi rolling mat*. Wet your fingers with water and spread 1/2 cup of the rice evenly on the nori.
- Arrange chicken, guacamole, mayonnaise, carrots and cabbage in a horizontal line across the middle of the sheet. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and cover with plastic wrap. Repeat with remaining ingredients.
- When ready to serve, remove plastic wrap. Cut each roll in half.
- *Tip: To keep the sushi rolling mat clean, place it in a gallon-size plastic bag. Discard bag when done preparing sushi.
Nutrition facts
Servings
180 Calories per serving
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 50mg
- Sodium: 740mg
- Total Carbohydrates: 16g
- Protein: 23g
Daily Values
0%
Vitamin A 50%
0%
Vitamin C 8%
0%
Iron 8%
0%
Calcium 2%