Chicken Maki Roll with Beet Carpaccio and Cepes mushrooms

Chicken Maki Roll with Beet Carpaccio and Cepes mushrooms
Chicken Maki Roll with Beet Carpaccio and Cepes mushrooms
★★★   401 votes

Chicken breast is layered with nori, asparagus, fennel fronds, and carrots and wrapped like a maki roll then encrusted with ground dried trumpet mushrooms in this Japanese-Italian fusion recipe. The chicken maki roll is served with beet carpaccio, garnished with sauteed cepe mushrooms and drizzled with truffle vinaigrette.

A combination of Italian and Japanese cuisines, this dish makes a unique and stimulating appetizer for special occasions. Maki roll is a popular Japanese food that is a type of sushi roll that consists of toasted seaweed nori rolled around rice seasoned with vinegar as well as various fillings like vegetables and raw seafood. The Japanese term “maki” means “roll.” In this recipe, the roll consists of chicken, mushroom, and vegetables leaving out the rice.

The chicken needs to be sliced into butterfly and pounded with a mallet until it is thin enough to roll together with the other ingredients.

Carpaccio is a popular Italian appetizer that is traditionally made with raw beef. The beef is pounded and sliced very thinly and served chilled with a sauce or dressing. In this recipe, Chef Steven Gugelmeier puts his own spin on these classic foods by rolling vegetables into a thin slice of chicken, which is then laid on a bed of beets a la Carpaccio and mushrooms. The chef takes this dish a step further by browning the whole in a pan, then cooking it in the oven for a few minutes. This dish is then served as an appetizer.

Butterflying is a technique for making a piece of meat thinner, usually to make it quicker to cook. To butterfly chicken breast, place it on a chopping board and along the side of the chicken, slice through the breast almost to the end but not all the way through. Open and spread out flat for pounding.


10-15 min

20 min


  • 1 boneless, skinless chicken breast

  • 8 pces julienne carrot

  • 2 pces asparagus

  • 6 pces enoki mushroom

  • 2 pces fennel fronds

  • 2 pces julienne fennel stem

  • 5 g dried trumpet mushrooms, ground

  • 1 beet

  • 1 oz. Truffle vinaigrette

  • 1 nori sheet

Preparation Instructions


1Butterfly the chicken breast and pound with a mallet until about 1/4 inch thick. Season. Place the nori sheet on the chicken breast.


Arrange the vegetables in the middle of the chicken breast leaving the asparagus tips and the fennel fronds sticking out of the ends a little. 2Roll the chicken breast like a sushi roll, keeping all the ingredients in the middle of the roll and rolling it tightly. Roll the outside in the ground trumpet mushrooms and sear in a hot pan.


Finish in the oven at 350 degrees for two to three minutes. Remove from the oven and slice. 3Cook the beet in boiling salted water until soft in the middle.


Remove and cool. Once cooled to at least room temperature then slice very thinly on a mandolin. 4Arrange the beets down the middle of the plate.


Place the sliced chicken maki rolls along the middle of the beets. Drizzle the plate with the truffle vinaigrette and sautéed cepe mushrooms.

Restaurant Name

Ottawa Marriotte Hotel.

Restaurant Address
Canada, Ottawa, 100 Kent Street, K1P 5R7
Chef Name

Steven Gugelmeier

Reviews (3)
What a unique recipe this is. I just love the combination of cooking techniques from different cultures. As to the food itself, it sure is appetizing to look at, as well as the aroma and of course, the taste too. I don’t think this is just for appetizer; I regularly have this for snack.
, March 17, 2012
This is such a classic maki roll with the own spin of Chef Steven Gugelmeier that made it all the more special. It is a cuisine that is both western and eastern. The skin of this roll was sort of crispy; I made it that way for kids to enjoy the food. According to my family, it looks like sushi and tastes like salad! I was really proud of myself that time so everytime I want to surprise them I make these rolls with cheese as toppings! Really a divine dish that can be dished out with any side dish!
William D.
The video alone is appetizing enough. It’s a good thing this recipe is uncomplicated to make with ingredients that are easy to acquire. Chef Steven Gugelmeier did a really great job mixing Japanese and Italian techniques in cooking.
, March 1, 2012