Providing the perfect amount of shredded chicken mixed with lite mayo, this is ideal for a quick, tasty and healthy sandwich filling.
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.
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.
Place Wattie’s Shredded Chicken with Lite Mayo down the centre of the rice and arrange avocado and carrot strips on top.
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.
Slice and serve with wasabi, pickled ginger and soy sauce.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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