Chicken salad sushi rolls
Photo by Tam West
- Mix 2 cups cooked, shredded chicken with a generous spoonful each of mayo and sour cream, a good squirt of mustard and a handful of chives (chopped). Season with salt, ground black pepper and lemon zest and juice to taste.
- Working on a sushi mat, spread cooked sushi rice across a sheet of nori, cover generously with chicken salad, add thin strips of raw or pickled veges for a healthy crunch (carrot, cucumber, avocado, radish), roll up tightly and slice to serve.