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Curry Chicken Roll

NewGem.Foods's picture
Recipe is courtesy of NewGem Foods
  Carrot 1
  Sushi rice 1⁄2 Cup (8 tbs) (Prepared)
  Chicken tenders/Tofu 3 Ounce, grilled and cut into 4 x ¼ inch strips
  Avocado 2 Ounce, cut into 4 inch x ¼ inch strips
  Cucumber 2 Ounce, cut into 4 inch x ¼ inch strips.
For curry mayonnaise dressing
  Mayonnaise 1 Cup (16 tbs) (Use Vegan Mayonnaise For Vegans)
  Dijon mustard 1 Tablespoon
  Curry powder 1⁄4 Teaspoon
  Fresh lemon juice 1⁄2 Teaspoon
  Teriyaki sauce 1 Tablespoon (Of Your Choice)

1. Lightly coat chicken tenders with curry Mayonnaise dressing
2. Place Origami Carrot Wrap shiny side down on rolling mat.
3. Press in rice leaving a 1-inch border at top.
4. Lay in avocado, cucumber, and curry chicken on top of vegetables.
5. Roll and cut into 8 pieces.
6. Squeeze onto serving plate, swirls of curry dressing and optional dots of Teriyaki sauce.

For Curry Mayonnaise Dressing
Blend first four ingredients in blender. Pour into a squeeze bottle.
Can keep for 5-6 days refrigerated.

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Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.6 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2289 Calories from Fat 1764

% Daily Value*

Total Fat 197 g302.5%

Saturated Fat 19.9 g99.3%

Trans Fat 0 g

Cholesterol 192 mg64%

Sodium 1472.2 mg61.3%

Total Carbohydrates 103 g34.2%

Dietary Fiber 7.7 g30.8%

Sugars 4.6 g

Protein 23 g45.3%

Vitamin A 206.9% Vitamin C 21.4%

Calcium 5.8% Iron 10.9%

*Based on a 2000 Calorie diet


Curry Chicken Roll Recipe