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Buffalo Chicken Sushi Roll

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)46.7674
Energy (kCal)270.3738
Carbohydrates (g)15.2621
Total fats (g)1.6122
  • Cuisine

    Asian >> Japanese >> Japanese

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix chicken and hot sauce in a bowl and toss to coat. | 2. Place 1 nori sheet onto a bamboo sushi rolling mat. Spread 1 cup rice onto the nori, leaving a 1/2-inch strip along one edge. Arrange 1/4 each of the chicken, carrot, and celery in a line near one edge of the rice. Use the mat to carefully lift the edge near the filling and roll tightly around the ingredients. Moisten the remaining edge of the nori with a finger dipped in water and press to seal; repeat with remaining ingredients. | 3. Cut each roll into 8 slices using a sharp, wet knife. Top each piece with a dollop of mayonnaise and a small amount of French-fried onion. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast tenderloin 1/2 pound cooked breaded 201.7338 0.0 44.8801 1.1333
    pepper sauce 1/4 cup - - - -
    nori 4 sheets seaweed 201.7338 0.0 44.8801 1.1333
    sushi rice 4 cups cooked 201.7338 0.0 44.8801 1.1333
    carrot 1 peeled cut 52.48 12.2624 1.1904 0.3072
    celery 1 cut 16.16 2.9997 0.6969 0.1717
    spicy mayonnaise 201.7338 0.0 44.8801 1.1333

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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