These Teriyaki Chicken Nori Rolls are simple to make and are a great dinner or lunchtime meal. You can create without the chicken to create vegan or vegetarian Nori rolls.
Create your own signature version changing out the vegetables with variations that you love. Add tofu or beef if you want to change things up.
Teriyaki Chicken Nori Rolls
- 1 carrot finely sliced lengthways 5 cm
- 1 Lebanese cucumber sliced lengthways 5cm
- 1 packet seaweed wrappers
- 1 avocado halved and sliced thinly.
- 1 chicken breast
- ½ cup teriyaki sauce
- 2 cups sushi rice (cook as per packet instructions
- Soy sauce & mirin for dipping
- Japanese or Kewpi Mayo
Cook rice as per packet instructions.
Marinade the chicken breast in the teriyaki sauce for an hour if you have time.
If short on time coat with teriyaki sauce and pan fry till cooked. When cool slice thinly or shred if you prefer.
Assemble all your ingredients on your bench ready to roll.
Place a nori sheet shiny side down on a bamboo sushi rolling mat.
Spread a thin layer of rice along the wrapper Place your ingredients on top of the rice, at the beginning of the edge where you are going to start rolling.
Roll the wrapper, using the bamboo mat to press firmly. Brush edge of nori wrapper at the bottom with water and continue rolling so that the edges seals shut.
Cut into bite sized rolls. These taste great the next day for lunches too.
Dip the rolls with soy sauce, mirin and wasabi if you like to add extra taste.
Make these Nori Rolls to your liking. Add other vegetables if you like. Snow pea sprouts, chives, tofu or other meat if you prefer.
The seaweed wrappers will soften when eaten the next day, but sometimes that's nice too.
Please share your Nori Roll creations with us on Instagram Hashtag #just1biteatatime and we’ll share the love. ?
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