Fusion Chicken Potato Sushi Rolls

Elevate your sushi night with this creative and mouthwatering recipe for Fusion Chicken Potato Sushi Rolls! Combining the savory flair of marinated chicken, the creamy comfort of buttery mashed potatoes, and the crisp freshness of julienned vegetables, this unique sushi roll delivers a delightful fusion of textures and global flavors. Wrapped in nori and seasoned sushi rice, these rolls bring together Japanese-inspired technique with a hearty twist. Perfect for adventurous foodies, this recipe is ideal for dinner parties or an inventive weeknight meal. Garnished with sesame seeds and paired with classic soy sauce, wasabi, or pickled ginger, these rolls are as visually appealing as they are satisfying. Ready in under an hour, this crowd-pleasing dish will have everyone reaching for seconds!

Nutriscore Rating: 72/100

Prep Time:25 mins

Cook Time:25 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces Boneless chicken breast
• 2 tablespoons Soy sauce
• 1 tablespoon Honey
• 1 teaspoon Garlic powder
• 0.5 teaspoon Salt
• 0.5 teaspoon Pepper
• 2 medium Potatoes
• 2 tablespoons Butter
• 2 tablespoons Milk
• 4 sheets Nori sheets (seaweed)
• 1 small Cucumber
• 1 small Carrot
• 2 cups Cooked sushi rice
• 2 tablespoons Rice vinegar
• 1 tablespoon Sesame seeds
• 2 tablespoons Vegetable oil

Directions

Step 1

Marinate the chicken: In a bowl, mix soy sauce, honey, garlic powder, salt, and pepper. Add the chicken breasts and coat evenly. Let marinate for 15 minutes.

Step 2

Cook the chicken: Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Cook the marinated chicken breasts for 5-6 minutes per side or until fully cooked. Set aside to cool, then slice thinly.

Step 3

Prepare the mashed potatoes: Peel and dice the potatoes. Boil them in salted water for 10-12 minutes or until tender. Drain, then mash with butter and milk until smooth. Set aside to cool.

Step 4

Season the rice: In a small bowl, mix the rice vinegar with the cooked sushi rice. Stir well to distribute the flavor evenly.

Step 5

Cut the vegetables: Julienne the cucumber and carrot into thin matchstick-sized strips.

Step 6

Assemble the sushi rolls: Place a sheet of nori, shiny side down, on a bamboo sushi mat. Spread a thin layer of seasoned sushi rice over the nori, leaving a 1-inch border at the top.

Step 7

Layer the fillings: Spread a small strip of mashed potatoes across the center of the rice. Top with sliced chicken, cucumber, and carrot.

Step 8

Roll the sushi: Using the bamboo mat, gently roll the nori sheet into a tight cylinder. Wet the border with water to seal the roll.

Step 9

Slice and garnish: Use a sharp knife to slice the sushi rolls into 8 pieces each. Sprinkle with sesame seeds for garnish.

Step 10

Serve immediately with soy sauce, wasabi, or pickled ginger on the side.

Nutrition Facts

Serving size	(1492.9g)

Amount per serving	% Daily Value*
Calories	2056.7

Total Fat 69.2g	0%
Saturated Fat 20.8g	0%
Polyunsaturated Fat 21.4g
Cholesterol 367.7mg	0%
Sodium 3817.4mg	0%
Total Carbohydrate 234.9g	0%
Dietary Fiber 15.5g	0%
Total Sugars 27.6g
Protein 128.5g	0%

Vitamin D 17.5IU	0%
Calcium 299.7mg	0%
Iron 9.6mg	0%
Potassium 3965.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.0%

Protein: 24.8%

Carbs: 45.3%