Like Chick’n Sushi Rolls

Give your favorite meals a tasty LikeMeat twist! Whether it’s Italian, Asian or Indian cuisine you love - we’ve got a recipe that will keep everyone happy. Try adding LikeMeat products to your own recipes for a protein-packed kick.

Serves 2
Preparation time: 30-40 min.

What to buy?


  • 2 cups sushi rice, rinsed under cold water, drained well
  • 2 ¼ cups water
  • 2 tbsp Marukan rice vinegar
  • 2 tbsp sugar
  • 1 tbsp salt
    • Chick’n

      • 1 tbsp olive oil
      • 1 package of Like Grilled Chick’n
        • Other Sushi Roll Essentials

          • Nori Sheets, cut into 8”W x 4”H pieces
          • Carrot, julienned
          • Pickled Daikon, julienned
          • Cucumber, julienned
          • Plastic wrap or wax paper
          • Small bowl of water
          • *optional, sushi mat for rolling
          • Soy sauce
picture showing Like Chick’n Sushi Rolls
Eat what you like. Like what you eat. LikeMeat Like Grilled Chick'n

Let's do this!

  1. Rice
  2. In a strainer, rinse the rice under cold water for 3-5 minutes. Shake excess water away then transfer drained rice into a small sauce pot. Add the water and bring to a boil, over high heat, uncovered. Once boiling, reduce heat to low, cover, and let simmer for 8-10 minutes. Once cooked and water is absorbed, rest covered for at least 10 minutes.

    Next, combine the vinegar, sugar and salt in small bowl and microwave for 30 seconds. Once heated, stir until the sugar and salt dissolve into the liquid.

    Once the rice has cooled enough to touch, transfer to a mixing bowl and gently fluff and fold the grains of rice with a rubber spatula as you drizzle the vinegar over the rice. Do your best not to smash the rice, but try to get each grain to absorb the flavorful vinegar. Once the rice is tepid in temperature, it’s the perfect time to begin your sushi rolls.

  3. Chick’n
  4. Preheat a large skillet over medium-low heat for 2-3 minutes, then add the oil and Like Chick’n pieces, stirring for 4-5 to five minutes. When the pieces are cooked and slightly golden brown on all sides they are done. Set aside to cool while you assemble your sushi roll.

  5. Sushi Assembly
  6. Place a 12” x 12” sheet of plastic film or wax paper on a flat surface, as this will keep your nori from sticking to it. Place a nori sheet on top of the plastic wrap. Position yourself so the nori is longer from top to bottom. This makes it easier to “roll away from you” towards the top of the roll. Scoop the warm, seasoned sushi rice onto the center of the nori sheet. Use a rubber spatula to gently spread the rice grains outward, until it becomes a thin, flat layer. Repeat this step until you have a perfect, ¼” thin layer, from the bottom of the nori sheet towards the top. Make sure to leave at least 1” of space at the top of the nori so that you can seal it with a clean flap, similar to rolling a burrito. At this point, your rice layer should resemble the exact shape of the nori sheet, with the top having a space between where the rice layer ends and the 1” space between the edge of the nori. Place some of the cooled Like Chick'n Pieces, Carrot, Daikon, and Cucumber near the edge of the rice, closest to you. Fold the edge closest to you over the filling, and crimp gently, tucking the filling in tightly, then rolling toward the opposite side. Try to keep ingredients from spilling out of the top and bottom by not pressing down so hard when you roll. When you are near the end, dip your fingers into the water bowl, and dab on the 1” space of nori, to help “glue” the edge of the roll and you finish the final rotation.

  7. Serve it Up:
  8. Cut the rolls to the desired thickness and serve with soy sauce.


Dip the rubber spatula in the bowl of water to allow for easier spreading of the rice. The rice starch can become sticky so this technique allows you to gently glide and form the thin layer of rice.

Have leftover veggies, but no sushi rice? Try replicating the rice, vinegar sugar and salt mixture that you seasoned the sushi rice with to make marinated vegetable salad. Simply soak the cucumber, daikon and carrots in the liquid for 10 minutes or overnight, and enjoy with some fresh chopped herbs or eat it as is!

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