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.
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:
In a medium sized bowl, combine shredded chicken with mayonnaise, Sriracha, and rice seasoning. You can add more to adjust to your taste.
Cut the seaweed sheets into halves.
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.
Serve the hand rolls however you like.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2015/04/19/sriracha-mayo-chicken-quinoa-hand-rolls/