Fusion Chicken Potato Sushi Rolls

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“Ready, Set, Cook! Special Edition Contest Entry: My family loves the idea of sushi- but raw fish not so much. This idea gave them the illusion or fusion of the idea with foods they love!”
12 rolls

Ingredients Nutrition

  • 2 tablespoons vegetable oil
  • 2 cups Simply Potatoes Diced Potatoes with Onion
  • 3 green onions, finely chopped, divided
  • 4 slices bacon, cooked and crumbled
  • salt and pepper
  • 23 cup sour cream
  • 12 cup sun-dried tomato, drained and coarsely chopped, divided
  • 1 tablespoon taco seasoning
  • 12 slices deli roasted chicken


  1. Heat oil in large skillet over medium heat. Mix together the potatoes, white part of the scallions, and bacon. Season with salt and pepper and add to the hot oil. Cook until potatoes are golden brown. Remove from skillet with a slotted spoon and place in a large bowl.
  2. Mix the sour cream, half of the chopped tomatoes and the Taco seasoning together. Add most of it to the cooked potato mixture reserving only 2 tablespoons for a dipping sauce- place that in a small bowl. Garnish dipping sauce with a few reserved scallion greens.
  3. Lay the slices of chicken vertically out on a cutting board. Take a spoonful of potato mixture and place near the bottom third of a slice of chicken. Roll up like a sushi/jellyroll and squeeze together . Continue until all are done. Go back to the rolls and slice each in half. Secure with a toothpick and top each with a sundried tomato garnish.
  4. To serve : place on a sushi dish and add reserved dipping taco sour cream.Serves 4.

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