I LOVE SUSHI! If you’re a sushi lover like me, you’ll be all over this recipe for Low Carb Chicken Teriyaki Nori Cone Wraps. It’s a simplified version of sushi that has all the flavours but less work and cuts out the carbs leaving you with an abudance of veg. Yum yum yum!

In this recipe, I’ve used avocado, carrot, cabbage, parsley, lettuce and cucumber but the great thing about it is you could use whatever veges take your fancy. Try switch up the meat option too - you could use tofu or salmon instead.

I’ve just had gastric sleeve sleeve surgery 6 months ago and can’t digest starchy carbs such as rice very easily so I’ve eliminated the rice element from sushi making it a great low carb option for those doing keto or those on a similar journey to me.

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Yesterday I made Low Carb Chicken Teriyaki Nori Cone Wraps 🍣🍙🥑🌯 Sushi is one of my favourite foods but since surgery I haven’t been able to eat it as the rice doesn’t sit well with me 😩 These wraps are a perfect substitute whether you’re post bariatric surgery or just trying to cut carbs 🙌🏼Who wants the recipe? 🙋🏻‍♀️💗

A post shared by ARIANA OMIPI (@arianaomipi) on Jul 22, 2018 at 1:48am PDT

LOW CARB CHICKEN TERIYAKI NORI CONE WRAPS

PREP: 15 MINS - COOK: 6 MINS - SERVES: 2-10

INGREDIENTS

10 cos lettuce leaves
5 sheets nori
1/2 cucumber, finely julienned
1 avocado, sliced
1 carrot, cut into match sticks
1/4 cup pickled ginger
1 cup shredded purple cabbage

For the chicken teriyaki:
1 medium-sized chicken breast, approximately 200 grams
2 tablespoons tamari soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon crushed garlic
1/2 teaspoon crushed ginger

LETS MAKE IT

First, slice your chicken breast into 1cm wide strips. In a small mixing bowl, add tamari soy sauce, sesame oil, crushed garlic, crushed ginger. Add your slice chicken breast and toss until fully coated. Cover and let marinade for 10-15 minutes.

You will then need to prepare the ingredients you will be using inside your nori roll. For this, I am using carrots that are cut into match sticks, red cabbage that is shredded, finely julienned cucumber, cos lettuce leaves that will need the base of each leaf cut off and avocado that will need to be sliced. I prepare all of these ingredients as I need them, ensure they are all washed and dried and add them to a serving platter.

Next, you will need to cook your chicken. In a fry pan or wok over a medium heat, add your chicken including the sauce. Cook for 3 minutes on each side or until cooked through. There will be a bit of colour but the chicken will have simmered in the sauce so there shouldn't be much of a crust. Remove the chicken from the pan and allow to rest/drain. Once cooled, add to your serving platter.

Take your nori sheets and fold in half lengthways. Fold the opposite way and the nori should easily break where folded. If not cut in half with scissors. Do this with all your sheets.

Take one sheet and add each of the ingredients from the serving platter you would like. If using lettuce, start with this. Add the ingredients in the center of the piece of nori. Once you've added the ingredients take each side edge and bring to the middle. Begin wrapping it tighter focusing on closing the bottom first. Secure using water along the edges which will bind the nori together. Alternatively, you can create the nori cone first and securing the edges with water before stuffing with your favourite ingredients.

Serve with tamari/soy sauce, ginger and fresh herbs!