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.


What I ate Wednesday (#4)

Today I’m linking up for What I Ate Wednesday with Jenn from Peas and Crayons. Thanks for hosting Jenn! 

This week it was hot hot hot here in Connecticut which gave me reason to enjoy some lighter fare as opposed to the usual. 

This chicken salad was the perfect lunch when it was 97 degrees outside. Creamy, cool and totally simple. You’d think that when i come up with simple recipes that I’d pull out my real camera but iPhone all the way here. Usually it’s already gone by the time I decide to put on a lens and pull out the big guns. Oh well. 


Simply dice cooked boneless skinless chicken, mix in half an avocado, a teaspoon of mayonnaise, a teaspoon of spicy brown mustard, a handful each of spinach and sliced cherry tomatoes. Mix and dig in. 

I also enjoyed this little apple salad I ate yesterday. 


Simply a diced green apple, some shredded carrot and a few raisins topped with a little almond milk for some moisture. I wasn’t sure about the carrots but they added a nice twist.

The week wouldn’t be complete without some form of a treat so this week, my cousin and I decided to attempt french macaroons. They weren’t pretty and they didn’t really taste like they were packaged up from a Paris bakery but live and learn, macaroons are hard.