Buffalo Chicken Sushi

• Gluten free

• Meat

  • 1 cup Chicken, cooked

• Produce

  • 2 Carrots
  • 2 Celery, ribs
  • 4 sheets Nori

• Condiments

  • 1/4 cup Hot sauce

• Pasta & Grains

  • 1 cup Rice short grain rice

• Baking & Spices

  • 1/2 tsp Salt
  • 1 tbsp Sugar

• Oils & Vinegars

  • 1/4 cup Rice wine vinegar

• Snacks

  • 1/2 cup Cheese tortilla chips

• Dairy

  • 1/2 cup Blue cheese

• Liquids

  • 2 cups Water

Found on closetcooking.com

Description

Ingredients

• 1 cup rice short grain rice (sushi rice)
• 2 cups water
• 1/4 cup rice wine vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 4 sheets nori
• 1 cup cooked shredded chicken
• 1/4 cup hot sauce
• 2 ribs celery, cut into thin strips
• 2 carrots, peeled and cut into thin strips
• 1/2 cup blue cheese, crumbled
• 1/2 cup cheese tortilla chips, crumbled (optional)

Directions

• Bring the water and rice to a boil, reduce the heat, cover and simmer until the water has been absorbed, about 18-22 minutes.
• Meanwhile, heat the vinegar, sugar and salt in a pan over medium heat until the sugar and salt have dissolved, set aside and let cool.
• Spread the rice out in a large wide bowl and fold in the vinegar mixture.
• Place a sheet of nori on a sushi mat with the shiny side down and cover 3/4s of it with a thin layer of rice. Place a row of buffalo chicken, celery, carrots, blue cheese and crumbled tortilla chips down 1 inch away from the edge and roll it up. Repeat 3 more times.
• Slice the rolls into 6 pieces and enjoy!