This unique “no-bake” dish is actually a creative take on sushi rolls or rice balls, featuring a savory filling of chicken and prawns wrapped in seaweed. It offers a delightful contrast between the soft, seasoned sushi rice, the tender protein filling, and the crisp texture of the nori sheets. Perfect for a quick lunch, a picnic snack, or a light dinner, this recipe brings Japanese-inspired flavors to your table without the need for an oven. The combination of sesame seeds and mayonnaise adds richness and depth, making each bite satisfying and flavorful. It is an excellent way to use leftover cooked chicken and rice, turning simple ingredients into a structured, easy-to-eat treat that pairs well with a light soup or salad.
No Bake Chicken Bread
Description
This unique "no-bake" dish is actually a creative take on sushi rolls or rice balls, featuring a savory filling of chicken and prawns wrapped in seaweed. It offers a delightful contrast between the soft, seasoned sushi rice, the tender protein filling, and the crisp texture of the nori sheets. Perfect for a quick lunch, a picnic snack, or a light dinner, this recipe brings Japanese-inspired flavors to your table without the need for an oven. The combination of sesame seeds and mayonnaise adds richness and depth, making each bite satisfying and flavorful. It is an excellent way to use leftover cooked chicken and rice, turning simple ingredients into a structured, easy-to-eat treat that pairs well with a light soup or salad.Ingredients
Directions
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Cook the sushi rice according to package instructions or in a rice cooker until tender and fluffy.
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Season the cooked rice with sushi vinegar or a mixture of rice vinegar, sugar, and salt while it is still warm.
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Prepare the filling by combining the cooked chicken pieces and drained prawns in a bowl.
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Mix in the mayonnaise and toasted sesame seeds with the chicken and prawn mixture until well coated.
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Place a sheet of nori on a clean work surface and spread a portion of the seasoned rice evenly over it.
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Spoon a portion of the chicken and prawn filling onto the center of the rice layer.
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Roll the nori tightly around the filling to form a compact roll, sealing the edge with a little water if needed.
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Slice the rolls into bite-sized pieces using a sharp knife, wiping the blade between cuts for clean edges.
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Pipe a little mayonnaise on each piece before serving if desired.
Nutrition Facts
Servings 8 pies
- Amount Per Serving
- Calories 779.7kcal
- % Daily Value *
- Total Fat 83.4g129%
- Saturated Fat 11.6g58%
- Cholesterol 14.0mg5%
- Sodium 400.2mg17%
- Total Carbohydrate 6.2g3%
- Dietary Fiber 0.1g1%
- Sugars 0.1g
- Protein 1.6g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe is labeled "No Bake" as it does not require an oven; it relies on cooked rice and pre-cooked proteins.
Ensure the rice is slightly warm when assembling for better adhesion and easier rolling.
For best texture, consume these rolls immediately after preparation to prevent the nori from becoming soggy.
If sushi rice is unavailable, short-grain white rice can be used as a substitute.
The original ingredient list contained garbled text; this instruction set reconstructs the likely intended preparation based on the title and listed components (chicken, prawns, rice, nori, mayonnaise).
