This fusion began on a quiet Sunday when I was craving the warm spice and subtle sweetness of Moroccan pastilla but also wanted something fun and shareable for game night. Pastilla has always been a celebration dish in my home, with its aromatic chicken, toasted almonds, and cinnamon-sugar finish that makes the whole table pause after the first bite. I wondered what would happen if those flavors were tucked inside a sushi roll instead of pastry, with nori adding an umami whisper and sticky rice standing in for the crisp layers. The first experiment surprised all of us: it was familiar, yet completely new. I kept refining the filling, leaning into orange zest, cinnamon, and honey to echo pastilla’s warmly spiced profile. The chicken stays juicy, almonds add a soft crunch, and a simple tamari-honey dip bridges savory and sweet without overwhelming the roll. Sliced into bite-size pieces, the rolls feel party-ready, but they also make a satisfying weeknight dinner with a bright salad. Every time I set a platter down, someone asks what those golden flecks are—the toasted almonds—and then reaches for seconds. It is a playful, comforting mashup that respects tradition while inviting a little adventure.

Why You'll Love This Recipe

• Approachable fusion: Moroccan pastilla flavors in a familiar sushi format, perfect for parties or family nights without turning on the oven.

• Pantry-friendly spices: Cinnamon, ginger, and turmeric deliver aromatic warmth using staples you likely already have on hand.

• Make-ahead friendly: Cook the chicken filling and rice in advance, then roll just before serving for optimal texture and ease.

• Balanced sweetness: Honey and orange zest echo traditional pastilla while a light, savory tamari dip keeps the roll from tasting dessert-like.

• Ready in about 60 minutes: With organized prep, you can get these sliced and on a platter in roughly an hour.

• Diet-friendly flexibility: Naturally dairy-free and easy to keep gluten-free by using certified gluten-free tamari.

I first served these at a birthday picnic, and they vanished before I could snap a photo. My family loves the aromatic chicken and gentle crunch from almonds. The orange-scented steam that rises when you slice the rolls is a small moment of joy every single time.

Ingredients

• Sushi rice: Choose short-grain sushi rice for classic stickiness that holds tight, clean slices. Rinse well until water runs clear to prevent gummy texture and ensure glossy grains.

• Chicken thighs: Cooked, shredded chicken thighs stay tender and flavorful. Thighs handle spices beautifully and won’t dry out the way leaner cuts might after mixing and rolling.

• Onion: Finely diced onion softens into sweetness as it cooks, building a savory base that rounds out honey and spice without overpowering delicate rice and nori.

• Spices (cinnamon, ginger, turmeric): This trio invokes pastilla’s soul. Cinnamon contributes warmth, ginger adds lift, and turmeric brings earthiness and a gorgeous golden hue to the filling.

• Toasted almonds: Sliced almonds, lightly toasted, add buttery crunch and subtle nuttiness. Toast just until fragrant for a clean snap without bitterness.

• Nori sheets: Crisp, high-quality nori provides structure and umami. Look for uniform, dark sheets with a slight sheen for best rolling and clean edges.

• Rice vinegar, sugar, salt: Classic sushi seasoning balances the rice. Dissolve sugar and salt thoroughly so the rice shines without tasting too sweet or briny.

• Honey and orange zest: A nod to pastilla’s sweet finish. Use mild honey and fresh zest for bright, aromatic notes that lift the savory chicken.

• Gluten-free tamari: For dipping and seasoning. Choose a certified gluten-free brand if needed; it adds depth without overshadowing the spices.

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Instructions

Rinse and cook the rice: Rinse 2 cups sushi rice under cold water until clear. Combine with 2 1/4 cups water in a pot. Bring to a boil, reduce to low, cover, and cook 18 minutes. Rest off heat, covered, 10 minutes. In a small bowl, dissolve 2 tablespoons sugar and 1 teaspoon fine salt in 1/4 cup rice vinegar. Season the rice: Transfer hot rice to a wide bowl. Gently fold in the vinegar mixture using a cutting and lifting motion to avoid mashing. Fan or cool 5 to 8 minutes until warm and glossy, not hot. Cover with a damp towel to prevent drying while you prepare the filling. Make the chicken-almond filling: Warm 1 tablespoon olive oil in a skillet over medium heat. Sauté 1 diced onion and 2 minced garlic cloves until soft, 4 to 5 minutes. Stir in 1 teaspoon each cinnamon, ginger, and turmeric, plus 1/2 teaspoon black pepper and 1/2 teaspoon kosher salt. Add 1 pound shredded cooked chicken, 1/4 cup chicken broth, 2 tablespoons honey, 1/2 cup toasted chopped sliced almonds, 2 tablespoons each chopped parsley and cilantro, and 1 teaspoon orange zest. Cook 2 to 3 minutes until moist but not wet. Assemble and roll: Place a nori sheet, shiny side down, on a sushi mat. Spread a thin, even layer of warm rice, leaving a 3/4-inch border at the top. Line a modest strip of chicken filling along the lower third. Roll tightly, using the mat to compress. Seal the edge with a swipe of water. Repeat to make 6 rolls. Slice and serve: Whisk 3 tablespoons gluten-free tamari, 1 tablespoon honey, 1 tablespoon rice vinegar, and a pinch of cinnamon. With a damp, sharp knife, slice each roll into 4 pieces for party bites or 6 for smaller appetizers. Optional: dust the serving platter lightly with cinnamon-sugar for a playful pastilla nod. Serve with dip.

You Must Know

• Naturally dairy-free and easy to keep gluten-free by using certified gluten-free tamari.

• Rice texture matters: warm, glossy rice rolls best and prevents tearing.

• Filling should be moist, not wet; excess liquid will cause loose rolls.

• Leftovers keep 24 hours refrigerated; rice texture is best within the first day.

• High in protein from chicken and almonds with satisfying, complex carbs from rice.

My favorite part is the aroma when the knife slides through a fresh roll: cinnamon and orange meet warm rice in a tiny cloud of steam. It reminds me of the first time I tasted pastilla in a bustling market, only now it is wrapped in nori and ready for a casual dinner at home. This dish always starts conversations and ends with an empty platter.

Storage Tips

Store sliced rolls in a single layer in an airtight container lined with a dry paper towel to absorb excess moisture. Refrigerate up to 24 hours for best rice texture; beyond that, rice can harden. Keep the dipping sauce in a separate small jar. To refresh, let slices sit at room temperature for 10 to 15 minutes to soften the rice slightly. Do not freeze these rolls; the rice becomes crumbly and the nori turns leathery once thawed. If you plan to hold them longer, prep components ahead and roll just before serving for the cleanest bite and glossiest rice.

Ingredient Substitutions

Swap chicken thighs with rotisserie chicken for convenience, using about 4 cups shredded. For a vegetarian version, use 14 ounces firm tofu, pressed and crumbled, and add 1 tablespoon extra olive oil; increase almonds to 3/4 cup for body. If you prefer less sweetness, reduce honey in the filling to 1 tablespoon and omit the cinnamon pinch in the dipping sauce. Coconut aminos can stand in for tamari at a 1:1 ratio and bring a rounder sweetness. No orange on hand? Use 1 teaspoon lemon zest plus 1 teaspoon orange marmalade stirred into the filling. Sesame seeds make an excellent garnish if nuts are omitted for allergy needs.

Serving Suggestions

Arrange slices on a wide platter with a small bowl of the tamari-honey dip and a sprinkle of chopped herbs for color. A crisp fennel and orange salad complements the cinnamon and citrus beautifully. For a fuller spread, add olives, roasted carrots with cumin, and a minty yogurt dip for those who enjoy dairy. These rolls also shine on a picnic board beside dates, pistachios, and sliced cucumbers. If you want a showstopper finish, dust the platter with a whisper of cinnamon-sugar and set a few orange curls on the side.

Cultural Background

Traditional Moroccan pastilla layers saffron-scented chicken (or pigeon), eggs, and almonds between sheets of pastry, then finishes with cinnamon and powdered sugar. It is celebratory and texturally complex, balancing savory, sweet, and aromatic notes. This sushi-style interpretation keeps the spirit intact while exchanging pastry for rice and nori. Many cuisines have playful crossovers like this; what matters is preserving the heart of the dish. Here, cinnamon, honey, almonds, and orange zest carry the story, inviting familiar flavors into a new shape that suits casual gatherings.

Seasonal Adaptations

In spring, fold in finely chopped blanched asparagus or tender peas with the chicken for freshness. Summer calls for extra orange zest and a touch more cilantro, plus a side of chilled tomatoes dressed with olive oil and salt. For fall, add 2 tablespoons finely diced dried apricots to the filling to echo pastilla’s sweet dimension. Winter is perfect for warming spices; increase cinnamon to 1 1/4 teaspoons and finish slices with a light dusting of cinnamon-sugar on the platter for a cozy nod to tradition.

Meal Prep Tips

Cook rice and filling up to 24 hours ahead, refrigerating each in separate airtight containers. Warm the filling slightly before rolling so it is pliable but not hot, and allow the rice to lose its chill by resting 15 minutes at room temperature. Keep your bamboo mat wrapped in plastic for easy cleanup and neater rolls. If transporting, slice at your destination or snug slices back together and wrap tightly with plastic to prevent drying. Pack the dip in a spill-proof jar and add a fresh sprinkle of herbs before serving.

Fusion dishes like this are about joy. From the citrusy aroma to the warm spice tucked inside glossy rice, every bite invites you to linger. Gather friends, roll a platter, and make it your own with the touches that speak to your table.