Chicken Breast “Sushi” Rolls : Fresh, Fun & Wrapped in Cucumber or Soy Paper

Ditch the Takeout Menu: Your New Favorite Sushi Hack is Here!

Raise your hand if this sounds familiar: you get a major craving for sushi—that cool, fresh, perfectly-packaged bite—but you’re out of rice, the thought of raw fish feels like a project, or you’re just looking for something a little lighter. For the longest time, I’d stare into the fridge, willing the sushi fairy to appear. Spoiler: she never did. So, I did what any flavor-obsessed home cook would do: I started playing. And friends, the delicious, utterly fun creation that came out of that kitchen experiment is what I’m so excited to share with you today: Chicken Breast “Sushi” Rolls.

This isn’t traditional sushi, and let’s celebrate that! This is a bright, playful, and protein-packed spin that takes all the fun of rolling and dipping and fills it with tender chicken, crunchy veggies, and creamy spreads, all wrapped in a refreshing cucumber ribbon or a colorful sheet of soy paper. It’s a no-cook (if your chicken is prepped!), no-rice, no-fuss marvel that’s perfect for a light lunch, an impressive appetizer, or a meal-prep superstar. Think of it as sushi’s cool, laid-back cousin who shows up with the best snack platter at the party. So, grab your favorite fillings, a sharp knife, and let’s turn your kitchen into the most creative sushi bar on the block. Trust me, your taste buds are ready for this wave.

Chicken Breast “Sushi” Rolls : Fresh, Fun & Wrapped in Cucumber or Soy Paper

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• Author: islamerrick
• Total Time: 15 minutes
• Yield: 2 servings (about 4 rolls) 1x

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Description

Chicken Breast ‘Sushi’ Rolls are a fresh, protein-packed twist on traditional sushi. Made without raw fish or seaweed, these rolls feature cooked chicken, crisp veggies, and creamy fillings wrapped in thin cucumber ribbons or soy paper. They’re perfect for light lunches, party snacks, or healthy meal prep.

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Ingredients

Scale 1x2x3x

• 2 cooked chicken breasts (shredded or sliced thinly)
• 1 large cucumber (sliced thinly lengthwise with a mandoline)
• 4 soy paper sheets (or more cucumber ribbons)
• 1/2 avocado (sliced)
• 1/2 red bell pepper (julienned)
• 1 small carrot (julienned)
• 2 tbsp cream cheese or hummus (optional spread)
• 1 tbsp rice vinegar (for seasoning cucumber, optional)
• Salt and pepper to taste
• Optional garnish: sesame seeds, fresh herbs (like cilantro or mint)

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Instructions

1. Lay out cucumber ribbons or soy paper on a flat surface. If using cucumber, pat dry and sprinkle lightly with rice vinegar and a pinch of salt for flexibility.
2. Spread a small amount of cream cheese or hummus across the base of the wrapper (optional).
3. Layer shredded or thinly sliced chicken breast, avocado, bell pepper, and carrot on one edge.
4. Carefully roll up tightly into a log. If needed, use a dab of water to seal soy paper.
5. Slice rolls into bite-sized pieces using a sharp knife. Wipe blade clean between cuts for neat slices.
6. Garnish with sesame seeds or fresh herbs, and serve with soy sauce or dipping sauce if desired.

• Prep Time: 15 minutes
• Cook Time: 0 minutes (uses pre-cooked chicken)
• Category: Appetizer
• Method: No-Cook
• Cuisine: Fusion

Nutrition

• Serving Size: 2 rolls
• Calories: 220
• Sugar: 3g
• Sodium: 320mg
• Fat: 11g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 2g
• Protein: 24g
• Cholesterol: 60mg

The Taste of Summer & My Dad’s “No-Fuss” Philosophy

This recipe always takes me back to my childhood kitchen, with the salty breeze floating in from the coast. My dad, a man of few words but incredible kitchen intuition, was the master of “making something from nothing.” One sweltering summer day, we’d been out on the water and came home sun-drunk and hungry. The fridge held leftover grilled lemon-herb chicken, a nearly bare veggie drawer, and a giant cucumber from the neighbor’s garden.

As I groaned about being starving, he just smiled, sharpened his knife, and started shaving the cucumber into long, emerald-green ribbons. “Who needs a tortilla?” he said, laying down the chicken and whatever crunchy bits he could find. He rolled them up into these fresh, handheld bundles and handed me one with a dunk of soy sauce mixed with a dab of honey. That first bite—cool cucumber, savory chicken, the sweet-salty dip—was a revelation. It was fun, it was fast, and it solved the hunger problem with zero fuss. That moment cemented my belief that the best food isn’t about fancy techniques; it’s about playful, delicious solutions. These Chicken Sushi Rolls are my homage to that day—a little more polished, but with the same heart and soul.

Gathering Your Flavor Crew: Ingredients & Smart Swaps

Here’s the beautiful part: this recipe is a framework, not a rulebook. Use what you love and what you have! Here’s my go-to lineup, complete with chef insights to make your rolls unstoppable.

• 2 cooked chicken breasts, thinly sliced or shredded – This is your star protein! Chef’s Insight: I love shredding still-warm, poached or roasted chicken with two forks—it’s tender and clings to sauces beautifully. A store-bought rotisserie chicken is a TOTAL hero move here. For maximum flavor, toss the shredded chicken in a tablespoon of sesame oil or a squeeze of lime juice before rolling.
• 1 large English cucumber – Our classic, refreshing “wrapper.” Substitution Tip: English cucumbers have fewer seeds and a thinner skin, which makes them ideal. If using a regular cucumber, I’d recommend peeling it. For a different vibe, try long ribbons of zucchini (use a peeler) or even very flexible leaves of butter lettuce or romaine hearts.
• Soy paper sheets (optional) – These colorful, edible papers add authentic sushi flair and are naturally gluten-free! Chef’s Insight: Find them in the Asian aisle of most grocery stores or online. They’re delicate, so handle with slightly damp hands to prevent tearing. They stick to themselves when moist, so no glue needed!
• For Fillings (Mix & Match!):
  • Julienned carrots & bell pepper strips – For essential CRUNCH and color. A mandoline makes this prep lightning fast.
  • Avocado slices – Adds that dreamy, creamy texture. Pro Tip: Sprinkle with a little lemon juice to keep it from browning if you’re prepping ahead.
  • Cream cheese, hummus, or mashed goat cheese – A thin swipe acts as delicious “glue” and adds richness. The hummus is a fantastic vegan/dairy-free option.
  • Fresh herbs: mint, cilantro, basil – A few leaves will make the flavor pop in the most incredible way. Don’t skip this!
  • Sriracha mayo or sesame ginger dressing – Either mixed into the chicken or drizzled inside for a flavor punch.
• For Serving: Low-sodium soy sauce, ponzu, sweet chili sauce, or a quick yogurt dip (Greek yogurt + lime juice + a pinch of salt).

Let’s Roll! Your Step-by-Step Guide to Sushi Success

Ready to build? Let’s do this. Clear a little space on your counter, put on some tunes, and let’s get rolling—literally.

1. Prep Your Station: This is a *mise en place* moment (fancy for “get everything in its place”). Slice, shred, and julienne all your fillings. Have them in little bowls or piles on a plate. Chef Hack: If using cucumber ribbons, lay them on a paper towel and give them a gentle pat to remove excess moisture. This helps everything stick better and keeps your rolls from getting soggy.
2. Create Your “Wrapper”: Using a vegetable peeler or mandoline, slice the cucumber lengthwise into long, thin, flexible ribbons. You’ll want them about 2 inches wide. Don’t stress if they break—you can overlap pieces! For soy paper, cut a sheet in half for smaller rolls, or use it whole for a larger hand-roll style.
3. The Art of the Layering: Lay your cucumber ribbon or soy paper flat on a clean cutting board. If using a creamy spread (cream cheese, hummus), add a very thin layer about an inch from the edge closest to you. This is your flavor anchor. Then, layer 2-3 strips of chicken, followed by a few pieces of each veggie and an herb leaf or two. Key Tip: Don’t overstuff! Think “light and tight.” A tablespoon or two of total filling is plenty.
4. The Tight Tuck & Roll: This is the satisfying part! Using your fingers, gently but firmly tuck the filling in as you start to roll the edge over it. Imagine you’re rolling a sleeping bag tightly. Continue rolling away from you, keeping the tension even. The cucumber will stick to itself, and the soy paper will too, especially if your fillings have a little moisture.
5. Seal the Deal: For cucumber rolls, they often hold just fine on their own. If they feel loose, you can secure them with a toothpick. For soy paper or if you want clean slices, a tiny dab of water on the far edge acts as a perfect edible seal. Place the roll seam-side down.
6. Slice & Shine: Using a very sharp knife (serrated works great for cucumber!), gently slice your long roll into 1 to 1.5-inch pieces. Wipe your knife clean between cuts for pretty slices. Final Chef’s Touch: Give them a little drizzle of sesame oil or a sprinkle of everything bagel seasoning right now. It’s a game-changer.

Plating Your Masterpiece: How to Serve These Fun Rolls

Presentation is half the fun! I love arranging these rolls on a simple, beautiful platter or a slab of slate. Fan them out in a circle or line them up in neat rows. Place little bowls of dipping sauces in the center—I always offer at least two, like a classic soy-ponzu mix and a creamy spicy mayo. Scatter with extra herbs, a sprinkle of toasted sesame seeds, or even edible flowers for a real “wow” moment. They’re perfect as a shareable appetizer, the star of a light lunch with a simple salad, or packed in a bento box for a next-level work lunch that’ll make all your coworkers jealous.

Ride Your Own Flavor Wave: 5 Tasty Twists to Try

Once you master the basic roll, the ocean of creativity is yours! Here are my favorite riffs:

1. The Greek Goddess: Use chicken tossed in lemon and oregano. Fill with a swipe of tzatziki, strips of roasted red pepper, cucumber, and a mint leaf. Wrap in cucumber. Serve with a lemon-herb yogurt dip.
2. The Vegan “Chick’n” Roll: Swap chicken for seasoned, shredded chickpeas or sliced marinated tofu. Use hummus as the glue and load up with avocado, sprouts, and shredded beets. Soy paper is gorgeous here.
3. The Spicy Thai Crunch: Mix shredded chicken with a spicy peanut or almond sauce. Fill with matchstick carrots, bell pepper, and cilantro. Wrap in butter lettuce for an ultra-light version.
4. The Everything Bagel: Swipe with whipped cream cheese. Fill with chicken, everything bagel seasoning, and super-thin red onion slices. Cucumber wrapper is perfect. Dip in more cream cheese thinned with a bit of milk.
5. Mediterranean Tuna: Replace chicken with canned tuna (or leftover grilled salmon!) mixed with lemon and dill. Add cucumber, tomato brunoise, and a caper or two. A cucumber wrap keeps it light and bright.

Isla’s Kitchen Notes: The Evolution of a Roll

This recipe has become a staple in my house, especially during the warmer months. It’s evolved from my dad’s quick fix to my go-to for last-minute guests. I remember one time, I was trying to impress a foodie friend and decided to make the rolls perfectly round. I spent ages trying to get the cylinder just right, only to realize… they taste exactly the same if they’re a little rustic! The pressure melted away. Now, I embrace the imperfect, slightly lumpy rolls—they have character! The biggest lesson? Your hands are your best tool. Feel the roll, adjust the tension, and don’t be afraid to eat the “ugly” first one that falls apart (chef’s treat!). Over time, I’ve also learned that letting the assembled rolls chill for 10-15 minutes before slicing helps them hold their shape beautifully. It’s a little patience that pays off in pretty plates.

Your Questions, Answered: FAQ & Troubleshooting

Q: My cucumber ribbons keep breaking! Help!
A: This is super common! First, make sure your peeler is sharp. Second, apply firm, even pressure as you pull it down the length of the cucumber. If it still breaks, no worries! Just overlap two shorter pieces on your board to form a “sheet” – the filling will help hold it together when you roll. You can also try slightly thicker ribbons.

Q: Can I make these ahead of time for a party?
A: Absolutely! They are a fantastic make-ahead appetizer. Prep and roll them up to 4 hours in advance. Store them whole (unsliced) in a single layer on a plate, covered tightly with plastic wrap, in the fridge. Slice them just before serving to keep the edges fresh and prevent drying out.

Q: My rolls are falling apart when I slice them. What am I doing wrong?
A: Two likely culprits: 1) Your knife isn’t sharp enough. A dull knife squishes the roll instead of slicing cleanly. 2) You may have over-stuffed them. Try using less filling next time for a tighter roll that’s easier to cut. Also, a gentle sawing motion works better than pressing straight down.

Q: Is there a low-carb dipping sauce you love?
A> Yes! My favorite is a simple mix of 1/4 cup rice vinegar, 2 tbsp soy sauce or tamari, 1 tsp grated ginger, and a few drops of liquid stevia or a pinch of monk fruit sweetener (optional). It’s tangy, salty, and has zero carbs! A creamy avocado-cilantro-lime blend is also amazing.

Nutritional Information*

*Please note: This is an estimate for approximately 4-5 pieces made with cucumber, chicken, avocado, and carrot, using a light swipe of sriracha mayo. Values will vary based on your specific fillings and sauces.

• Calories: ~250
• Protein: 28g
• Carbohydrates: 5g
• Dietary Fiber: 2g
• Total Fat: 12g
• Prep Time: 20 minutes
• Cook Time: 0 minutes (using pre-cooked chicken)