Chicken Salad Nori Wrap




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If you don't have cooked chicken on hand, skip it or use sliced tofu instead


3 tablespoons red miso paste

2 tablespoons hot water

1 tablespoon neutrai oil, such as safflower

4 small or 2 large garlic cloves, very finely grated

4 teaspoons brown rice vinegar

1 tablespoon toasted sesame oil

1/4 cup mirin

2 tablespoons maple syrup


1 cup finely shredded green cabbage

1 large carrot, peeled and grated

1/3 cup thinly sliced baby bok choy (about 2)

1/2 cup shredded cooked chicken

1/4 cup sliced scallions

3 tablespoons toasted sesame seeds

1/4 cup chopped fresh cilantro

4 sheets nori

2 cups cooked white rice, slightly cooled


To make the sauce, combine the miso and hot water in a small ramekin and stir to dissolve.

Meanwhile, in a small saucepan, heat the neutral oil over medium heat; add the garlic and cook for 1 to 2 minutes, or until very fragrant and just starting to brown. Add the miso, vinegar, sesame oil, mirin, and maple syrup and turn up the heat to medium-high. Let the mixture simmer and bubble away for 5 to 10 minutes, or until thick. Remove from the heat and let the sauce cool while you assemble the wraps.

To make the wraps, put the cabbage, carrot, bok choy, cooked chicken, scallions, sesame seeds, and cilantro in a bowl and toss to combine.

Place the nori sheets on a flar surface and put 1/2 cup of the rice on each one. Wet your fingers and use them to spread the rice evenly over each sheet, going all the way to the edges horizontally, but leaving a 1-1/2 inch border on the top and bottom. Spread 1 to 2 tablespoons of the cooled sauce over the rice, then divide the cabbage mixture among the four sheets.

Carefully roll up each one, wetting the edge of the nori sheet with water so it sticks to itself and wraps snugly.




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