Sriracha Mayo Chicken Quinoa Hand Rolls

Shredded chicken lightly coated with Sriracha, mayonnaise, and rice seasoning then wrapped in seaweed with quinoa, daikon radish sprouts, carrots, and cucumbers. This Sriracha Mayo Chicken Quinoa Hand Rolls are a delicious twist to the classic Japanese hand rolls.

I can’t begin to tell you how much I love these hand rolls. The creamy taste of mayo, the spiciness of Sriracha, the tasty flavor of rice seasoning, the refreshing crunch of the cucumbers, the slight sweetness of the carrots. All those textures and flavors wrapped up in seaweed.

I love Japanese food. It has all the flavors that you don’t often find in other cuisines. Well, cooked Japanese food, that is. I don’t like eating raw fish, or actually, I don’t like the thought of eating raw fish. But all the cooked ones? I absolutely love.

Normally hand rolls are loaded with rice and raw fish. Or they’re loaded with rice and imitation crab or tempura shrimp. But we don’t always have these ingredients on hand. I definitely don’t have imitation crab in my food stash. And tempura shrimp? Too many extra steps. I want something simple, something easy to make. Which is why I opted not to do a regular roll. I can’t roll and cut them into pieces without feeling like a failure. My rolls always fall apart the moment I slice into them. To save me the hassle, I decided to make hand rolls instead. Problem solved.

For these hand rolls, I used chicken because it’s an ingredient I almost always have. You can use leftover chicken and shred them. You can make your shredded chicken. Or you can use canned chicken breast. You’ll need about 1 – 1 ½ cups. Add the mayo, Sriracha, and rice seasoning. Mix until the chicken is evenly coated.

I used seaweed sheets and cut them in half to create rectangle sheets. Place the quinoa, Sriracha mayo chicken, grated carrots, grated cucumbers, and daikon radish sprouts onto one side of the sheet. Roll the seaweed until it’s cone shaped. You can find a video clip on how to do this here. It’s hard to take photos and do the rolling at the same time.

And if you don’t have daikon radish sprouts, which you probably don’t since I didn’t either, you can use alfalfa or pea sprouts or whatever similar that you prefer. You can even leave it out or substitute ingredients. It’s really up to you since this is your hand roll. They’re super easy to make. You can also use rice instead of quinoa if you prefer the soft and sticky texture of a classic hand rolls.

I hope you like this healthy version of hand rolls.

Enjoy!

Come join me and other food bloggers at Fiesta Friday!

Sriracha Mayo Chicken Quinoa Hand Rolls

 

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Prep time

15 mins

Total time

15 mins

 

Shredded chicken lightly coated with Sriracha, mayonnaise, and rice seasoning then wrapped in seaweed with quinoa, daikon radish sprouts, carrots, and cucumbers. This Sriracha Mayo Chicken Quinoa Hand Rolls are a delicious twist to the classic Japanese hand rolls.

Author: Andrea Giang

Recipe type: Entree

Serves: 6-8 hand rolls

Ingredients

• 1 – 1 ½ cups shredded chicken
• 1 ½ tablespoon mayonnaise, more to taste
• ½ tablespoon Sriracha, more to taste
• 1 tablespoon rice seasoning, more to taste
• ¾ cups cooked quinoa
• ⅓ cup julienned cucumber
• ⅓ cup julienned carrots
• ¼ cup daikon radish sprouts
• 3-4 seaweed sheets

Directions:

1. In a medium sized bowl, combine shredded chicken with mayonnaise, Sriracha, and rice seasoning. You can add more to adjust to your taste.
2. Cut the seaweed sheets into halves.
3. Place the Sriracha mayo chicken (about ¼ cup), quinoa (about ⅛ cup), a few julienned cucumbers and carrots, and 2-3 daikon radish sprouts onto one side of the seaweed sheet. Hold the side with the ingredients tightly and roll them into a cone shape.
4. Serve the hand rolls however you like.

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