Yakitori roll
- Lactose Free
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 10 min
- Makes: 8 pieces
- Cost: Average
- Note + marinating time (at least 1 hour or overnight)
PRESENTATION
Yakitori roll is kinda like Japanese street food with a Vietnamese twist, and it's super tasty. Instead of the usual skewered chicken, you get tender grilled pieces wrapped in Vietnamese rice paper. And you know what? This fusion brings together the classic sweet and sour marinade from chicken yakitori sushi, soaking right into the meat and blending with crisp, juicy peppers and onions. If you are into fusion appetizers, you'll love that this roll skips the fryer—making it a light, ready-to-eat treat. Those special East Asian flavors? Full of sweet and tangy sauces that make yakitori famous. It's a solid choice if you want to combine Japanese and Vietnamese culinary vibes on one plate.
Pair these yakitori sushi roll bites with ramen or tempura, and you've got yourself a full Asian feast. Unlike a regular Japanese chicken roll or teriyaki chicken roll, this version feels fresher because it skips frying, keeping the fillings moist and bright. It's fun to mix up the fillings too—some people go heavy on grilled veggies, while others keep it simple with just marinated chicken. For real, the chewy rice paper holds everything together, and each bite offers a little bit of everything: crispy veggies, tender chicken, and those delicious sauces. The grilled chicken sushi vibe pairs well with yakitori maki or a standard sushi roll with chicken, fitting into any meal where you're in the mood to try something new.
Rolling up these yakitori roll appetizers is a pretty simple way to capture that Japanese grill flavor with minimal effort. Seriously good, it complements any Asian-inspired spread. Folks who love experimenting with food will really enjoy how simple and delicious this twist can be. With its unique blend of flavors and textures, the yakitori roll is sure to be a hit at your next gathering. Really, it is.
You might also like:
INGREDIENTS
- Ingredients for 8 rolls
- Edible rice paper 8 fogli
- for the chicken
- Chicken breast 1.5 lbs (700 g)
- Soy sauce 2 ½ tbsp (40 g)
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Rice vinegar 2 spoonfuls
- Lime peel 1 - to grate
- Wildflower honey 1 spoonful
- Tabasco® to taste
- for the vegetables
- Red peppers (100 g)
- Yellow peppers 0.67 cup (100 g)
- Yellow onions 0.67 cup (100 g)
- Parsley to taste
- for the dipping sauce
- Mayonnaise 2 spoonfuls
- Ketchup 2 spoonfuls
- Tabasco® to taste
How to prepare Yakitori roll
To make the yakitori rolls, first prepare the chicken: cut the chicken breast in half 1, remove any remaining fat and cartilage, and cut it into cubes no larger than 3/4 inch 2. Transfer the chicken to a baking dish and season with oil 3,
soy sauce 4, rice vinegar 5, Tabasco sauce 6,
honey 7 and lime zest 8, mix well and cover with plastic wrap 9. Marinate the chicken in the refrigerator for at least an hour or, better yet, overnight.
In the meantime, prepare the vegetables: clean and thinly slice the yellow pepper 10, the red pepper 11, and the onions 12 using a mandolin.
After the marinating time, take the chicken cubes and skewer them on a wooden stick 13. Heat a grill well and cook both the meat skewers and the vegetables 14; if you don't have a grill with two compartments, we recommend grilling the vegetables first and then the meat. Cook the skewers for about 4-5 minutes, turning them often to ensure even cooking 15. Once ready, transfer the skewers and vegetables to a baking dish and cover with plastic wrap to keep them soft.
To prepare the dipping sauce, pour the ketchup, mayonnaise 16, and Tabasco sauce 17 into a small bowl, mix well and transfer the sauce obtained 18 into a kitchen squeeze bottle, if you have one.
Now you can start assembling the rolls: rehydrate a sheet of rice paper by dipping it in a small amount of room-temperature water for a few seconds 19, then lay it on the work surface. Place the grilled chicken cubes in the central part of the rice paper sheet 20, add the peppers with the onions 21, and a few parsley leaves.
Finally, drizzle with a little sauce 22. Fold the side flaps towards the center and roll up the rice paper sheet to seal the filling inside 23, then cut the roll obtained in half. Repeat the same procedure to form your yakitori rolls and serve immediately 24!