High Protein Homemade Spicy Mayo Sushi Roll
Elevate your sushi game with this High Protein Homemade Spicy Mayo Sushi Roll that's perfect for a flavorful and nutritious meal! Packed with lean cooked chicken breast, creamy avocado, and fresh cucumber, each bite offers a delightful combination of textures and tastes. The spicy mayo, made with Greek yogurt and sriracha, delivers a tangy kick while keeping it light and protein-rich. Wrapped in toasted nori, seasoned sushi rice infused with rice vinegar adds the perfect touch of authenticity. Finished with toasted sesame seeds and a garnish of scallions, this sushi roll is ideal for those seeking a healthy twist on a classic favorite. With easy step-by-step instructions, you’ll have restaurant-quality rolls in the comfort of your kitchen! Perfect for dinner parties, meal prep, or a satisfying snack, this recipe is a must-try for sushi lovers.
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 3 nori sheets
- 8 ounces cooked chicken breast
- 1 avocado
- 1 cucumber
- 0.5 cup Greek yogurt
- 1.5 tablespoons sriracha sauce
- 1 teaspoon lime juice
- 0.5 tablespoon soy sauce
- 2 tablespoons toasted sesame seeds
- 2 stalks scallion (green part), finely chopped
Instructions
Rinse the sushi rice under cold water until the water runs clear. This helps remove excess starch.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is fully absorbed.
Remove the rice from the heat and let it sit, covered, for 10 minutes.
Mix the rice vinegar, sugar, and salt together until dissolved. Gently fold this mixture into the cooked rice. Let it cool to room temperature.
For the spicy mayo, combine Greek yogurt, sriracha sauce, lime juice, and soy sauce in a small bowl. Stir until well mixed and set aside.
Slice the cooked chicken breast into thin strips. Peel and slice the avocado and cucumber lengthwise into thin strips as well.
Lay a bamboo sushi mat on a flat surface and place a sheet of nori on top, shiny side down.
Wet your hands with water to prevent the rice from sticking, then spread an even layer of sushi rice over the nori, leaving about 1 inch at the top for sealing the roll.
Sprinkle some toasted sesame seeds over the rice.
Lay a few strips of chicken, avocado, and cucumber horizontally across the center of the rice.
Drizzle some spicy mayo over the filling.
Lift the edge of the sushi mat closest to you and carefully roll it over the filling, pressing firmly to seal. Continue rolling until the nori is closed around the rice.
Using a sharp knife, slice the roll into 8 equal pieces. Repeat with remaining nori sheets and ingredients.
Garnish the sushi rolls with chopped scallions and additional spicy mayo if desired. Serve immediately.
Nutrition Facts
Calories |
1181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 2235 mg | 97% | |
| Total Carbohydrate | 110.0 g | 40% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 24.7 g | ||
| Protein | 92.4 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1443 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
