Cucumber Sushi Rolls with Teriyaki Chicken

Cucumber Sushi Rolls with Teriyaki Chicken

25 min
Medium
1 serv.
407 g / 1 serv.

Rating

Average rating:—

Description

Light and fresh sushi rolls without rice, where cucumber replaces nori. Juicy teriyaki chicken, avocado and cream cheese make the dish satisfying and low-calorie.

  1. Slice the chicken fillet into thin strips and fry in a hot pan with sunflower oil until golden brown.
  2. Add teriyaki sauce to the chicken, stir and simmer for 2-3 minutes until glazed. Remove from heat and let cool.
  3. Wash the cucumber and slice it into thin long ribbons along the entire length using a vegetable peeler.
  4. Peel the avocado and cut it into thin strips.
  5. Finely chop the green onion.
  6. Lay the cucumber ribbons overlapping (3-4 ribbons) to form a rectangle.
  7. Place a strip of cream cheese on the edge, then the teriyaki chicken, avocado and green onion.
  8. Carefully roll up starting from the filling side and press gently.
  9. Slice the roll into portions 2-3 cm wide using a sharp knife.
  10. Prepare the sauce: mix soy sauce, apple cider vinegar, grated garlic and grated ginger.
  11. Place the rolls on a plate, sprinkle with sesame seeds and serve with the sauce.
467
115 kcal / 100 g
kcal
43.2 g
10.6 g / 100 g
Protein
15.0 g
3.7 g / 100 g
Carbohydrates
26.7 g
6.6 g / 100 g
Fats