• 1 ½ cups sushi rice
  • ½ tsp salt
  • 3 Tbsp sushi vinegar
  • 4 nori sheets
  • 1 bamboo sushi mat
  • 160 g can Wattie’s Shredded Chicken with Lite Mayo
  • 1 avocado, halved, stoned, peeled and chopped
  • 1 small carrot, cut into thin strips
  • soy sauce to serve
  • pickled ginger to serve
  • wasabi to serve
  1. Put rice in a sieve and wash thoroughly under cold water. Place in a saucepan with 2 1/2 cups of cold water and 1/2 teaspoon of salt. Bring to the boil. Cover and simmer for 12 minutes. Remove from the heat and stand for 10 minutes with the lid on. Carefully stir through the sushi vinegar and transfer to a tray to cool.
  2. Place a sheet of nori, shiny side down with the lines running horizontally, on a bamboo sushi mat. With wet hands, spread about 2 handfuls of rice over the nori, leaving one edge with a 2cm strip free of rice.
  3. Place Wattie’s Shredded Chicken with Lite Mayo down the centre of the rice and arrange avocado and carrot strips on top.
  4. Using the bamboo mat as a guide, roll the sushi away from you to firmly enclose filling. Wrap in cling film and chill for 30 minutes. Repeat with the remaining ingredients.
  5. Slice and serve with wasabi, pickled ginger and soy sauce.

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Made With

Shredded Chicken with Lite Mayo

Providing the perfect amount of shredded chicken mixed with lite mayo, this is ideal for a quick, tasty and healthy sandwich filling.

Rate and Review

6 Ratings

Reviews (6)

Engela Leevers's Review | Rating

I found this to be a very quick and easy recipe. takes a bit of know how with the rolling and rice but the video made it so much easier to do. Even the kids loved it!

toni Arden's Rating
kathleen rutland's Rating
Jandre Grobler's Rating
Monique's Rating
Maggie's Rating