½ grilled chicken breast (option to sub for salmon, tuna, tofu or tempeh)
¼ cup kimchi (optional)
1 tablespoons sriracha
2 tablespoons coconut aminos
Organic pickled ginger
Toasted sesame seeds
Place the nori sheet flat on a cutting board. Wet your fingers and use them to spread the rice out in an even layer on the nori sheets, being sure to leave a 1-inch border at the top. Sprinkle the sesame seeds evenly over the rice.
Layer and add in sliced cucumber, and avocado. Feel free to add in whatever vegetables you please. Be careful not to add in too many toppings, otherwise the roll may fall apart.
Top with a layer of kimchi and place grilled chicken strips (or protein of choice) down the center of the wrap.
Wet the top border of nori lightly with water and, starting at the bottom, carefully roll up the wrap as tightly as possible, using more water as necessary to get the nori border to adhere to the wrap. Something I find helpful when cutting your nori wraps into rolls is a sharpened knife rinsed in hot water. This will aid a smooth cut so that your rolls do not fall apart.
Serve with coconut aminos, sriracha and pickled ginger. Enjoy!
Recipes curated by Taylor Robinson @Dishingwithtay provided by Confidence by Randi