Yesterday was a too-hot-to-cook day.
I had some leftovers in the fridge and some smoked chicken which was about to expire. I also had some nori wraps which were holed up in the closet shaking hands with the Schezuan peppers and Chinese Five Spice. I decided to free them from the “fancy ingredients which will probably never be used” league and I created the following:
Smoked chicken, pumpkin noodle, fioretto, and spinach SUSHIRITOS.
If sushiritos aren’t already a thing, they should become one.
- 3 nori sheets – wet them slightly at the edges
- 90g baby spinach
- 175g pumpkin noodles
- 108g smoked chicken
- 35g Fioretto florets – I chopped them up to make some kind of cauliflower rice substitute. You could also just use cauliflower rice.
- 30g sliced pickles
- 1 tbsp wasabi (I love spicy food so I put the wasabi inside the wraps but if you can’t handle a ton of heat, please put it on the side)
- 10g sushi ginger
- Soy sauce for dipping
- As previously mentioned, all of my ingredients were prepared. If yours are fresh, saute them in a little butter until just cooked.
- Lay out the nori wraps horizontally on a flat surface or bamboo roller and connect them at the moistened edges.
- Start assembling the sushiritos by layering the pumpkin noodles in the center of the wrap, leaving about a 5 cm gap on each side.
- Next, layer the spinach and fioretto.
- Layer the chicken on top of the veggies and spread the wasabi over it.
- Place the pickles and ginger on top of the wasabi.
- Here’s the tricky part: Fold the vertical edges of the nori around the filling (moisten it some more if it doesn’t stick). Make sure the corners are stuck down.
- Roll the sushirito up gently but make sure everything is packed tightly. You don’t want to break the nori but at the same time you want a firm roll. Hold the roll in place for about a minute while the nori absorbs the moisture of the ingredients.
- Slice down the middle and serve. Or just eat it.