Name: Nashville Hot Chicken Sushi Roll (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 lb Boneless skinless chicken thighs; 1 tsp Salt; 1/2 tsp Black pepper; 1/4 cup Buttermilk; 1 tbsp Hot sauce (such as Frank's RedHot); 1 tsp Paprika; 1/2 tsp Garlic powder; 1/4 cup Mayonnaise; 2 tbsp Hot sauce (such as Frank's RedHot); 1 tbsp Brown sugar; 1 tsp Cayenne pepper; 1 Avocado-sliced; 1/4 Cucumber-julienned; 2 cups Sushi rice; 1/4 cup Rice vinegar; 2 tbsp Sugar; 4 Nori sheets

Recipe tier

A fun fusion roll combining the fiery flavors of Nashville Hot Chicken with the classic format of sushi. This version uses readily available ingredients and simplified techniques for a satisfying weeknight meal.

Total 1h

Serves 4

Steps 9

Ingredients 17

Soundtrack the cook

Soul kitchen · 76 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 24m Cook 36m Plate 5m Reset 10m

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Chicken
1 lb 450 g Boneless skinless chicken thighs
1 tsp 5 mL Salt
tsp 2.5 mL Black pepper
Marinade
cup 60 mL Buttermilk
1 tbsp 15 mL Hot sauce (such as Frank's RedHot)
1 tsp 5 mL Paprika
tsp 2.5 mL Garlic powder
Sauce
cup 60 mL Mayonnaise
2 tbsp 30 mL Hot sauce (such as Frank's RedHot)
1 tbsp 15 mL Brown sugar
1 tsp 5 mL Cayenne pepper
Filling
1 1 Avocado-sliced
60 g Cucumber-julienned
Sushi
2 cups 400 g Sushi rice
cup 60 mL Rice vinegar
2 tbsp 30 mL Sugar
4 4 Nori sheets

Equipment

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Instructions

🎙️ Cook with voice coach

Marinate chicken thighs in Marinade ingredients for at least 30 minutes.
Cook chicken thighs until cooked through (internal temperature of 165°F/74°C). Let cool and shred.
Prepare sushi rice according to package directions. Mix with rice vinegar and sugar.
Combine all Sauce ingredients in a bowl.
Toss shredded chicken in Sauce.
Place a nori sheet on a bamboo sushi rolling mat. Spread a thin layer of sushi rice over the nori, leaving about 1 inch uncovered at the top.
Layer chicken, avocado, and cucumber horizontally across the rice.
Using the bamboo mat, tightly roll the sushi. Wet the uncovered edge of the nori with water to seal.
Slice the roll into 6-8 pieces and serve.