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Salmon & Chicken Nori Protein Rolls

Prep 15 min Cook 5 min Difficulty 2/5

Easy Salmon & Chicken Nori Protein Rolls — 20-minute rolls with avocado, cucumber and a tangy mayo-sauce. Vegan swap noted.

Why this recipe works

These Salmon & Chicken Nori Protein Rolls combine cooked and optional raw salmon with teriyaki chicken, avocado and cucumber for a quick, protein-rich hand roll. Suited for home cooks who want fast, sushi-style rolls without advanced skills.

Search intent: quick nori roll recipe with salmon and chicken
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  • teriyaki chicken nori roll
  • sashimi salmon nori rolls
  • vegan nori rolls tempeh substitute

Key takeaways

Ready in about 20 minutes—best eaten the same day.
Thin, even fillings help seals and clean slices.
Easy vegan swap: tempeh/tofu + vegan mayo.

Recipe guide

These Salmon & Chicken Nori Protein Rolls combine cooked and optional raw salmon with teriyaki chicken, avocado and cucumber for a quick, protein-rich hand roll. Suited for home cooks who want fast, sushi-style rolls without advanced skills.

Makes 4 protein-packed nori rolls in 20 minutes.

  • Ready in about 20 minutes—best eaten the same day.
  • Thin, even fillings help seals and clean slices.
  • Easy vegan swap: tempeh/tofu + vegan mayo.

Ingredients

Ingredients (serves 4): 4 nori sheets; 200 g cooked salmon pieces; 150 g sliced raw salmon (optional sashimi); 150 g teriyaki/soy-braised chicken; 1 cup cucumber, sliced; 1 cup avocado, sliced; 2 tbsp soy sauce (for dipping); 2 tbsp bottled sweet chili or soy condiment; 1 tbsp mayonnaise. For vegan: replace cooked salmon and chicken with 200 g cooked tempeh or firm tofu and use vegan mayo and tamari.

Assembly

Prep: Pat cooked salmon and chicken dry (or prepare tempeh/tofu). Mix 1 tbsp mayo, 2 tbsp bottled sauce and a splash of tamari to make the roll sauce. Lay nori shiny side down. Spread a thin line of sauce down the center third. Layer cucumber, avocado, then raw salmon (omit for vegan) or tempeh strips, and scatter cooked salmon pieces or chicken on top. Fold bottom edge over filling, press and roll tightly; moisten top edge with water to seal. Trim into bite-sized pieces using a sharp, wiped knife.

Tips & Variations

Serve immediately with tamari and extra bottled sauce. Tips: keep fillings thin so rolls seal easily; wipe the knife between cuts to keep slices clean; to make ahead, assemble without raw sashimi and slice just before serving. Variations: swap mayo mix for sriracha mayo, add pickled radish for crunch, or use sesame seeds on the cut edges.

Ingredients

  • 4 sheets nori (seaweed)
  • 200 g cooked salmon pieces
  • 150 g sliced raw salmon (sashimi)
  • 1 cup cucumber, sliced
  • 1 cup avocado, sliced
  • 2 tbsp soy sauce (in bowl)
  • 1 tbsp mayonnaise
  • 150 g teriyaki/soy-braised chicken
  • 2 tbsp bottled sauce (sweet chili/soy condiment)

Instructions

  1. If keeping non-vegan ingredients, pat dry the cooked salmon pieces and teriyaki chicken; otherwise swap with 200 g cooked tempeh or firm tofu, sliced or shredded and tossed in gluten-free tamari or sweet chili sauce.
  2. Mix mayonnaise with bottled sauce and a splash of gluten-free tamari; use vegan mayo to keep it vegan.
  3. Lay one nori sheet shiny side down on a clean surface or bamboo mat.
  4. Spread a thin layer of the sauce mixture across the center third of the nori.
  5. Arrange a row of cucumber slices and avocado slices across the sauce.
  6. Top with either sliced raw salmon (omit for vegan) or strips of marinated tempeh/tofu, and add the cooked salmon pieces or braised chicken (or extra tempeh) as protein.
  7. Fold the bottom edge of the nori over the filling, press gently, then roll tightly to seal the edge; use a little water to moisten the top edge if needed.
  8. Repeat with remaining nori sheets and fillings.
  9. Trim rolls with a sharp knife into bite-sized pieces, wiping the blade between cuts.
  10. Serve immediately with gluten-free tamari for dipping and extra bottled sauce on the side.

FAQs

How long do the nori rolls keep? Store wrapped in plastic in the fridge for up to 24 hours; texture softens so best eaten same day.
Can I make these vegan? Yes—use 200 g cooked tempeh or firm tofu tossed in tamari or sweet chili, and vegan mayo to keep it fully vegan.
How do I get clean slices? Use a very sharp knife, wet the blade between cuts, and press gently to avoid squashing the roll.