Sriracha-Ginger-Chicken Sushi Roll

This came from EMeals, which I love! This is just one I couldn’t import.

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Step 1

Cook rice according to package directions.

Step 2

Meanwhile, stir together 1/4 cup vinegar, salt, and sugar in a small microwave-safe bowl. Microwave on HIGH in 30 second intervals, stirring between each until sugar is dissolved.

Step 3

Add vinegar mixture to rice and stir gently until absorbed.

Step 4

Cook chicken in boiling water in a saucepan until done. Shred chicken with 2 forks and place in a bowl. Add 2 Tbsp vinegar, Sriracha, soy sauce, ginger paste, and green onions; stir until blended.

Step 5

Thinly spread one-third prepared rice on a sheet of dried seaweed leaving a 1/2-inch border on both vertical edges.

Step 6

Lay a sheet of plastic wrap, large enough to line a rice or seaweed sheet, on a cutting board, then lay the seaweed sheet gently down with the rice facing the plastic wrap.

Step 7

Arrange one-third of chicken mixture and cucumber on bottom edge of rice or seaweed sheet. Roll up rice and sheet into a log using plastic wrap to push the rice, separating plastic wrap from rice as you roll.

Step 8

Repeat process with remaining rice, rice or seaweed sheets, chicken mixture, and cucumber. Sprinkle rolls with sesame seeds and cut into 1-inch pieces. Serve with Sriracha mayonnaise, for dipping.