Chicken Salad Sushi

There’s a sushi place near my house that’s All You Can Eat everyday. It’s actually the best restaurant in the area and not just because you can stuff your face with sushi, sashimi and all the accompaniments (seaweed salad and edamame, please) but because everything is fresh, beautiful and absolutely delicious.

The only thing about eating there is that you have to be hungry enough to make it worth it. While reasonably priced for lots of special rolls, it’s not exactly cheap for an all-the-time kind of thing. Also, the magical experience doesn’t happen if you don’t eat a few appetizers, eat a few rolls, then maybe decide you’re feelin’ some more miso soup.

I was craving sushi the other day but didn’t have anyone to dine with at the time and I wasn’t quite hungry enough anyway. My practical side also reminded me that I had prepped chicken for the week and I needed to save money and eat it.

This isn’t so much a recipe as it is a “throw everything together” kind of thing but it works, and it’s delicious so it’s happening.
IMG_3972Chicken Salad Sushi (makes 2 sushi rolls):

1 piece grilled/baked chicken (this week, I prepped my chicken by rubbing it with a tiny bit of mayonnaise, seasoned with Mrs. Dash salt free seasoning and baked in the oven for about 25 minutes)
1 stalk celery
1/2 slice onion
1 tsp. mayonnaise (I used Hellman’s Canola Mayonnaise)
1/2 TBL. Franks Hot Sauce Ketchup*
1/4 of a cucumber, sliced into thin sticks
1/2 cup baby spinach
2 sheets nori
Small bowl of water

Begin by cutting chicken, onion and celery into small chunks. Place in food processor with mayo and ketchup and process until ground and sticking together (add more mayo/ketchup to taste/consistency if needed).

On one sheet of nori, arrange spinach leaves across the sheet about 1 inch from the bottom. Using your fingers or a fork, gently spread chicken salad on top of spinach.

Place cucumber sticks on top of chicken salad and press down lightly.

Beginning from the bottom, tightly roll nori over the filling and wipe across the sheet with a little water on your finger tip.

Continue rolling to the top and seal with a bit of water.

Repeat with second sheet of nori.

Slice using a sharp, wet knife.

*If you cannot find/don’t have hot sauce ketchup, you could probably use a little more mayonnaise and regular hot sauce.


Easy Chicken and Vegetable Soup

Ever have one of those days where you just don’t feel well. Not sick, just not 100%. Maybe not even 80%. That’s how I felt today. I slept for almost 12 hours last night, didn’t feel like getting out of bed and just lazed around. At least I went for a run…and then cancelled my Crossfit appointment for later on.  I actually spent most of my day staring at this computer screen. Oh well. Sometimes we need to just sit around.

To combat my blah-feeling, I decided to try my hand at making soup. Since I’ve never made soup before, I started a little off, then called my mom who helped me come up with a solution. It came out delicious.

Kick the Blah Soup (also known as Easy Chicken and Vegetable Soup)

You Need:

3 stalks of celery, sliced up thin

1/2 yellow onion, diced

1/2 clove garlic finely sliced

2 large carrots (I used a few handfuls of carrot chips. If you can find those, I suggest them)

3 large handfuls of kale

1 cup of cooked chicken (I used leftover rotisserie chicken)

6 cups of water

Olive Oil

Salt, Pepper and Parsley Flakes


To Make:

In a skillet, heat up some olive oil and add all of the vegetables.  Cook until they turn soft and translucent.

Transfer veggies into a large pot and add water. Water measurements can be more or less depending on the size of the pot. It will reduce.

Liberally sprinkle with salt, pepper and parsley (probably around 1/2 tsp. each)

Turn pot to high and wait for it to boil. Once boiling, reduce heat to a simmer.

Simmer uncovered for one hour, add chicken and continue to simmer for at least another hour. Taste and add more spice to your preference.

Ladle yourself (and your family) a bowl and enjoy!

Soup freezes really well so save the leftovers or make extra to have on hand!


Baked Egg Rolls

I’m pulling another recipe and photo from the old shelf today. Baked egg rolls are one of my favorite easy dinners to make. Not only are they incredibly versatile, but they taste great with basically anything inside them. Another good thing? If you make a bunch, they still taste good the next day (…and maybe even the next)! Since the picture is for veggie egg rolls, I’ll write out the recipe for that.

What You Need:

Package of egg roll wrappers (found usually in the produce section near the tofu)

Few cups sliced cabbage

Carrots cut into small strips

1/2 an onion, sliced

Olive Oil


Sesame oil (if you have it)

To Make:

Preheat oven to 325 degrees then, in a large pan, drizzle in around 2 tablespoons olive oil.  Turn on stove to medium-high heat and allow oil to heat up. Add  cabbage, carrots and onion and saute in the oil until the cabbage reduces and everything is soft. Add salt and pepper to taste.

Lay out about 8 egg roll wrappers on a counter or pan. Put a small amount of filling in the middle of the wrapper. With one of the points facing towards you, fold it over the filling and roll once. Fold in each side and roll again so that it now looks like a small log.  Rub with a bit of olive oil and place open side down on a baking sheet.

Repeat for the remainder of the filling then put in the oven for 6 minutes. When the time is up, flip egg rolls over and cook for another 5 minutes or until the outsides are crispy and golden brown.

Serve with duck sauce or soy sauce on the side.

Some of my other favorite egg rolls include:

Buffalo Chicken–Marinate boneless breasts of chicken in buffalo sauce then cook. Shred chicken using a knife and fork. Fill egg roll with chicken and crumbles of blue cheese. Bake and serve with hot sauce or blue cheese dressing on the side.

Sausage–Cook links of sausage then cut into tiny pieces. Fill egg roll with sausage and shredded cheddar cheese. Bake and serve with hot sauce or spicy mustard.