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Salmon & Chicken Nori Protein Rolls

Prep 15 min Cook 5 min Difficulty 2/5

Quick Salmon & Chicken Nori Protein Rolls: no-rice, high-protein rolls with salmon, teriyaki chicken, avocado and cucumber. Ready in 20 minutes.

Why this recipe works

These Salmon & Chicken Nori Protein Rolls are no-rice hand rolls combining cooked and raw salmon with teriyaki chicken, avocado, and cucumber. They suit anyone wanting a quick, high-protein snack or light meal without rice. Prep is minimal and assembly is straightforward — great for weeknight lunches or meal-prep when you want something fresh and portable.

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Key takeaways

Ready in about 20 minutes (15 prep, 5 cook).
High-protein, rice-free hand rolls.
Best eaten same day; store wrapped up to 12 hours.

Recipe guide

These Salmon & Chicken Nori Protein Rolls are no-rice hand rolls combining cooked and raw salmon with teriyaki chicken, avocado, and cucumber. They suit anyone wanting a quick, high-protein snack or light meal without rice. Prep is minimal and assembly is straightforward — great for weeknight lunches or meal-prep when you want something fresh and portable.

Make protein-packed nori rolls in 20 minutes with no rice.

  • Ready in about 20 minutes (15 prep, 5 cook).
  • High-protein, rice-free hand rolls.
  • Best eaten same day; store wrapped up to 12 hours.

Prepare ingredients

Prep ingredients: pat cooked salmon and raw sashimi dry, slice cucumber and avocado, and place soy sauce in a small dipping bowl. Keep mayonnaise and bottled sauce ready for finishing.

Step-by-step assembly

Assemble each roll: place a nori sheet shiny-side down. Spread 1/2 tbsp mayonnaise across center. Layer a mix of cooked salmon pieces, a few sashimi slices, cucumber and avocado. Add about 50 g teriyaki/soy-braised chicken and a light drizzle (about 1/2 tbsp) of bottled sauce. Fold sides over and roll tightly like a hand roll. Repeat for remaining sheets. Cut in half if desired; serve with soy sauce for dipping.

Serve, store and variations

Serve immediately for best texture. Store wrapped in plastic in the fridge up to 12 hours (avocado will brown). Variations: swap mayo for spicy mayo, use smoked salmon instead of raw sashimi, or omit chicken for a simpler roll.

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

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FAQs

Can I make these gluten-free? Yes — use gluten-free soy sauce or tamari and check the bottled sauce and teriyaki chicken labels for wheat-free options.
Can I substitute the raw salmon? Yes. Use smoked or cooked salmon if you prefer not to eat raw sashimi; the rolls remain flavorful and high-protein.
How long can I store prepared rolls? Wrap each roll tightly in plastic wrap and refrigerate up to 12 hours; texture is best the same day.