Chicken sushi roll

Finally, a low-histamine sushi option that is not only delicious but also very easy to prepare.

This recipe is

• Suitable for a low-histamine diet
• gluten-free
• lactose-free

Preparation time

30 minutes

Ingredients for one serving

For the sushi

• 2 cucumbers
• 150 g rice pudding

For the filling

• 200g chicken fillet
• ½ tbsp olive oil for cooking
• 2 tbsp organic Asian sauce
• 1 tbsp sesame seeds (1)
• 50 g lamb's lettuce
• 2 spring onions (1)

For the sauce / for dipping

• 20 ml Organic Asian Sauce
• 1 clove of garlic (1)
• 1 thumb-sized piece of ginger (1)

preparation

• Cut the chicken fillet into thin strips and fry in a coated pan with olive oil, then let it cool.
• Cook the rice according to the package instructions and let it cool as well.
• Wash the cucumbers and cut them into long strips using a vegetable peeler.
• Place them overlapping on a piece of kitchen paper and pat dry with another piece of kitchen paper.
• Mix the chicken fillet with the organic Asian sauce and sesame seeds.
• First spread the rice on the cucumbers, then the chicken fillet, and finally the lamb's lettuce and spring onions (1).
• Roll the cucumber sushi from bottom to top and cut into 2cm wide rolls with a sharp knife.
• Peel and finely grate the ginger (1).
• Peel the garlic clove (1) and press it through a garlic press.
• Mix with the organic Asian sauce and serve as a dip with the cucumber sushi.

Our HistaFood tip

You can also prepare the cucumber sushi vegetarian-style. Try filling it with rice, finely grated carrots, cream cheese, and lamb's lettuce.

Prepared with

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Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.