Sriracha Ginger Chicken Roll


  • 1 cup sushi rice
  • ¼ cup plus 2 Tbsp Mizkan® Seasoned Rice Vinegar, Divided
  • 2 tsp kosher salt
  • ½ tsp sugar
  • 1 lb boneless, skinless chicken breasts
  • 1 Tbsp Sriracha
  • 1 Tbsp soy sauce
  • 1 Tbsp refrigerated ginger paste
  • 2 green onions, minced
  • ½ English cucumber, julienned
  • 3 sheets dried seaweed
  • 1 Tbsp black sesame seeds
  • ½ cup Sriracha mayonnaise


  1. Cook rice according to package directions.
  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.
  3. Add vinegar mixture to rice and stir gently until absorbed.
  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.
  5. Thinly spread one-third prepared rice on a sheet of dried seaweed leaving a 1/2-inch border on both vertical edges.
  6. Lay a sheet of plastic wrap, large enough to line a seaweed sheet, on a cutting board, then lay the seaweed sheet gently down with the rice facing the plastic wrap.
  7. Arrange one-third of chicken mixture and cucumber on bottom edge of seaweed sheet. Roll up rice and seaweed sheet into a log using plastic wrap to push the rice, separating plastic wrap from rice as you roll.
  8. Repeat process with remaining rice, seaweed sheets, chicken mixture, and cucumber. Sprinkle rolls with sesame seeds and cut into 1-inch pieces. Serve with Sriracha mayonnaise, for dipping.


55 mins