Chicken Sushi

Chicken Sushi

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Chicken Sushi

  • Author: Wellness Way
  • Total Time: 1 hr
  • Yield: Serves 4 People


Love Sushi but don’t like fish? Our Non-Sushi rolls are perfect for you. Using yummy chicken and veggies, this recipe makes for a delicious meal.


1.5 lbs. of boneless chicken thighs
1 pack of Ian’s Gluten free panko bread crumbs
2 avocados
1 cucumber
1 carrot

Himalayan sea salt (Flavor as desired)

Granulated garlic (Flavor as desired)

Granulated onion (Flavor as desired)

.5 cup coconut milk
2 tbsp tamari sauce
1 tube of wasabi (optional)
1 jar of pickled ginger
1 cup sushi rice
1 packet of nori seaweed
3 tbsp of avocado oil or beef tallow for frying
1 cup chicken broth (optional)
Unbleached Parchment paper



-Place bread crumbs in a bowl with the seasoning as desired
-Place coconut milk in another bowl
-Take the chicken and dip in the coconut milk
-Then dip the chicken in the bread crumb seasoning and coat
-Preheat the avocado oil in a skillet to medium heat
-Cook the chicken until completely cooked and the chicken is browned
-Set aside and cool
-Slice all veggies into strips about 5-8 inches long
-Cook sushi rice in a instapot or rice cooker.
We like to use chicken broth in place of water to give the rice extra flavor
Sushi rolls
This takes some time to learn.
-Let the rice cool
-Lay the nori seaweed down on a piece of parchment paper
-Cover and spread the sushi rice all over the nori
-Then lay down another piece of parchment paper and flip over
-Now slice the chicken
-Place the chicken and sliced veggies about .5 inches from the edge of the nori sheet
-Tightly start to roll from the outside with the parchment paper. Be careful not to get the parchment paper
in the roll. When finished you should have a tight sushi roll with the items in the middle
-Wet a knife and start to cut the sushi log into 1 inch rolls. You might need to wet the knife it it begins to get stuck
while cutting
Place rolls, wasbi, tamari and ginger on a plate and enjoy