Buffalo Chicken Sushi Roll


I made this recipe for my wife who is not into raw fish sushi. Now the whole family is totally hooked on it!

Prep Time:
25 mins
Total Time:
25 mins
4 rolls


  • ½ pound fully cooked breaded chicken breast tenderloins

  • ¼ cup hot pepper sauce

  • 4 sheets nori (dry seaweed)

  • 4 cups cooked sushi rice

  • 1 carrot, peeled and cut into 4-inch matchsticks

  • 1 celery stalk, cut into 4-inch matchsticks

  • ¼ cup spicy mayonnaise

  • ¼ cup French-fried onions (such as French's®)


  1. Mix chicken and hot sauce in a bowl and toss to coat.

  2. Place 1 nori sheet onto a bamboo sushi rolling mat. Spread 1 cup rice onto the nori, leaving a 1/2-inch strip along one edge. Arrange 1/4 each of the chicken, carrot, and celery in a line near one edge of the rice. Use the mat to carefully lift the edge near the filling and roll tightly around the ingredients. Moisten the remaining edge of the nori with a finger dipped in water and press to seal; repeat with remaining ingredients.

  3. Cut each roll into 8 slices using a sharp, wet knife. Top each piece with a dollop of mayonnaise and a small amount of French-fried onion.

Nutrition Facts (per serving)

522 Calories
26g Fat
55g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 522
% Daily Value *
Total Fat 26g 33%
Saturated Fat 6g 29%
Cholesterol 34mg 11%
Sodium 1082mg 47%
Total Carbohydrate 55g 20%
Dietary Fiber 4g 13%
Total Sugars 3g
Protein 15g
Vitamin C 15mg 75%
Calcium 53mg 4%
Iron 1mg 8%
Potassium 385mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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