Ingredients

• 8 ounces fully cooked breaded chicken breast tenderloins
• 0.25 cups hot pepper sauce
• 4 sheetss nori , dry seaweed
• 4 cups cooked sushi rice
• 1 carrot , peeled and cut into 4-inch matchsticks
• 1 celery stalk , cut into 4-inch matchsticks
• 0.25 cups spicy mayonnaise
• 0.25 cups French-fried onions , such as French's

Instructions

1. 1 Combine chicken and hot sauce in a bowl; toss to coat.
2. 2 Place 1 nori sheet onto a bamboo sushi rolling mat. Spread 1 cup rice onto nori, leaving a 1/2-inch strip along 1 edge. Place 1/4 each chicken, carrot, and celery in a line near bottom edge of rice. Roll nori sheet around rice and fillings, using the mat to help. Moisten remaining nori edge with a finger dipped in water; press to seal. Repeat with remaining nori, rice, chicken, carrot, and celery.
3. 3 Slice each roll into 8 pieces using a sharp, wet knife. Top each piece with a dollop of mayonnaise and a small amount of onion.

Nutrition per serving