These Teriyaki Chicken Nori Rolls are the perfect little party snack! They’re easy to make, and so delicious that your guests will be begging for more.
Plus, they’re just as cute as can be.

If you want a quick weeknight dinner that doesn’t cost too much well…..then this teriyaki chicken sushi  idea for you. It’s easy enough for anyone and honestly it’s rather cheap and makes a large amount too.





Why Make Nori Rolls?

They’re are cheap, and you can pretty well make them with simple ingredients you’ll have on hand at home. You don’t need to be a chef to make your own delicious Nori rolls at home. All you need is a little bit of rice, some nori sheets, and your favorite fillings.

Teriyaki chicken is a fantastic filling for sushi rolls, as it is flavorful and easy to cook. Plus, it’s a great way to save money.


Many people when hearing the word nori rolls may not be sure what they actually are and seem to think that you are talking about a dish with raw fish in it.

Nori rolls are also called hand made rolls or Shushi rolls and can have either chicken, prawns, rice and thinly sliced vegetables rolled into a seaweed wrapper. Then cut into slices and served with soy, mirin, wasabi or any sauce you desire to dip them in to.

Nori originally means edible seaweed. We probably know it in its wrap form which you can purchase form supermarkets as edible sheets of seaweed.



Ingredients- What do you need?


  • Sushi rice – you really need to use the Shushi style rice for this recipe.  It’s super sticky rice and perfect for melding all the ingredients together to make the nori rolls stay really knitted together
  • Nori sheets –these are easily found in your local supermarket or Asian grocer.  They have that distinct seaweed smell and taste and so perfect for binding everything together.
  • Chicken breast fillet – soft and tender and cooks really quickly.  Easy to shred or slice thinly as well.
  • Teriyaki Sauce – The sweet and salty flavour bombe for this recipe.  You can find teriyaki easily at your local grocers.
  • Avocado – adds that creamy soft texture.
  • Cucumber – light, watery and fresh.  Perfect for nori rolls. We used Lebanese cucumbers.
  • Carrot – slices so ever finely but adds colour and texture to these little babies.



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Filling Variations for Nori Rolls



Try other flavours like prawns in either cutlets or barbecued and teriyaki beef, chicken and even canned tuna mixed with mayonnaise. If you would like a crunchy filling feel free to coat your chicken or prawns in crumbs like panko to give it that extra texture.

If you have any leftover roast chicken this makes for a perfect filling for nori rolls. Or just as easy is to grab a pre-cooked roast chicken and shred, add  Teriyaki sauce it’s going to add that VA VA Vroom flavour.


No matter what vegetables you have on hand, just make sure to slice them lengthways and thinly. You can change it up with red capsicums, green peppers, carrots, thinly sliced spring onions/shallots and avocado slices. Really the vegie component is endless.  It’s totally up to you and your tastes.


You can add sauce to your Nori rolls before rolling.  Sometimes it’s nice to keep the rolls fairly simple and allow your guest to dip into bowls of sauces while eating.  We love mirin, soy, some teriyaki glaze, wasabi, kewpie mayonnaise or really whatever sauce you love.


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How Do You Make The Teriyaki Chicken for Nori rolls?

  • STEP 1. Firstly you cook your chicken in Teriyaki sauce in a frying pan.  We used a chicken breast fillet for this recipe. You can either marinate your chicken breast prior to making your Nori rolls or cook the chicken and drizzle the teriyaki marinade over the meat in the frypan.


  • STEP 2. Grab a bottle of teriyaki marinade. Any teriyaki marinade that you like!  We love the Master Chef Teriyaki Marinade and can be found in your local supermarket.


  • STEP 3. Place the chicken into a pan and gently cook over medium heat. Try not too overcook as the chicken may dry out.


  • STEP 4. After cooking, slice nice and thin ready to assemble.



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Cooking Your Shushi Rice


Shushi rice is different from normal rice. The reason is that Shushi rice is very sticky (and can be a pain as it gets stuck on your hands) but is perfect for creating your nori rolls.  Cook your Shushi rice according to the packet instructions and allow to cool before assembling your nori rolls.

We cooked ours in the absorption method on the stovetop and it turned our perfect. Our rice was the Sunrise Shushi Rice from our local supermarket. The water ratio recommendation was 1 cup dry sushi rice to 1.5 cups of water

Rice to water ratio for sushi rice in a rice cooker

For our Kambrook rice cooker the water ratio was still the same. 1 cup of rice to 1.5 cups of water.  Though each rice cooker is different and with more modern units available than ours the water to rice ratio may be different.  But ours was pretty perfect.

Teriyaki Chicken Nori Rolls

How to Make Sushi Rice in a Rice Cooker

Wow! This would have to be the simplest way to cook sushi rice and it would require the least effort. A rice cooker is great for cooking sushi rice because it requires no attention at all.

We used a very basic Kambrook  rice cooker. Nothing fancy with only one setting.

  1. Firstly rinse your rice until clear.
  2. Pop your washed rice into the rice cooker and add 1.5 cups cold water.
  3. Turn on and cook.  When the button pops and it’s in the warm stage, remove the bucket from the cooker and allow to sit on a chopping board for another 10 minutes.
  4. This allows the rice to fully cook and absorb any remaining moisture.
  5. Remove from the bucket and pop onto a tray and allow to cool.


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Shushi Rice Seasoning

A little bit of rice seasoning will add that extra flavour.  After cooking your rice pop into a  large bowl.

Into a small bowl mix together the Shushi Rice seasoning recipe:1 tablespoon of rice wine vinegar, 1 tablespoon castor sugar and 1/4 tsp of salt.  

Mix into the rice with a wooden spoon before spreading rice onto a tray.

I have made these nori rolls without the Shushi seasoning and they tasted fine, but do love just that hint of seasoning throughout the rice.


Here are a few tips to successfully roll a chicken Shushi roll:


STEP 1. Place a nori sheet aligned to the edge of the rolling mat closest to you.


STEP 2. Add the seaweed wrapper with the shiny side down


STEP 3. Spread the rice evenly over the seaweed wrapper and press down to make it stick leaving a few centimeter gap at the end. (If your hands get sticky have a bowl of cold water on hand to dip them in. This makes it easier.


STEP 4. Spread the fillings at the top of the wrapper – closets to you – making sure they are evenly spread across .It’s easy to overfill your rolls so a little bit of chicken and veggie can go a long way. Drizzle with some Teriyaki glaze or sauce just before rolling.  Gives it that extra va va voom taste.


STEP 5. Start rolling the bamboo mat and push down a little firmly. Then start to roll again heading towards the end of the wrapper and when the end of the nori sheet closest to you reaches to the other end of the rice.


STEP 6. Wet the end of the seaweed wrapper and roll to ensure that the nori sheet is slightly tucked in and seals to the other end of the wrapper.

STEP 7. Cut into around 5-6 rounds.


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Below is a video that will help visually on how to create the perfect Chicken Teriyaki Nori Roll.


Teriyaki Chicken Nori Rolls Recipe


5 from 3 votes
Teriyaki Chicken Nori Rolls
Prep Time
30 mins
Cook Time
20 mins
ricke cook time
25 mins

These Teriyaki Chicken Nori Rolls are the perfect little party snack! They’re easy to make, and so delicious that your guests will be begging for more.

Course: Dinner, Lunch, Lunchbox Ideas
Cuisine: American, Australian, Japanese
Keyword: Almon Meal, chicken, healthy, nori rolls, teriyaki chicken, vegan
Servings: 16
Calories: 155 kcal
  • 1 packet seaweed wrappers
  • 1 carrot finely sliced lengthways 5 cm
  • 1 Lebanese cucumber sliced lengthways 5cm
  • ½ red capsicum thinly sliced
  • 1 avocado halved and sliced thinly.
  • 1 chicken breast
  • ½ cup teriyaki sauce Plus sauce for rolling
  • 2 cups sushi rice (cook as per packet instructions)
  • Soy sauce & mirin for dipping
  • 1 Avocado sliced thinly lengthways
  1. Cook rice as per packet instructions and allow to cool. We pop ours onto a metal tray and place into the fridge (or freezer) for a few minutes to speed things up.

  2. Marinade the chicken breast in the teriyaki sauce for an hour. If short on time coat with teriyaki sauce and pan fry till cooked. When cool slice thinly or shred if you prefer.

  3. Assemble all your ingredients on your bench ready to roll.

  4. Place a sheet of nori shiny side down on a bamboo sushi rolling mat.

  5. Spread a layer of rice over the wrapper leaving an edge at the bottom. Place your ingredients on top of the rice, at the beginning of the edge where you are going to start rolling.

  6. Add a drizzle of teriyaki sauce over the ingredients to give it a little extra zing.

  7. Roll up using the bamboo mat and press firmly. Brush edge of nori wrapper at the bottom with water and continue rolling so that the edges seals shut.

  8. Cut into bite sized rolls. These taste great the next day for lunches too.
  9. Dip the rolls with soy sauce, mirin and wasabi if you like to add extra taste.

Recipe Notes


1 tablespoon of rice wine vinegar, 1 tablespoon castor sugar and 1/4 tsp of salt.  

Mix into the rice with a wooden spoon before spreading rice onto a tray.


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.

Nutrition Facts
Teriyaki Chicken Nori Rolls
Amount Per Serving (4 g)
Calories 155 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Trans Fat 0.002g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 9mg3%
Sodium 368mg16%
Potassium 260mg7%
Carbohydrates 24g8%
Fiber 3g13%
Sugar 2g2%
Protein 6g12%
Vitamin A 822IU16%
Vitamin C 8mg10%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Frequently Asked Questions


How long can I store sushi in the fridge?

These Nori rolls with cooked filling ingredients, can be stored a day or two in the fridge in an airtight container, though we really think it’s best eaten the day of making.

Do you need to wash sushi rice?

Washing the rice removes extra starch and helps keep the rice from getting extra sticky. Even though sushi rich is meant to be sticky and the stickiness is an important for making sushi rolls,  if it’s too sticky then it can become chewy.

Pop your rice into a strainer and wash with running water till the water becomes clear.

Why is my sushi rice gluggy?

The rice may be overcooked.

Water to rice ratio is wrong.  Check with your packet directions

The rice hasn’t been wash thoroughly

Do I have to make all the sushi ingredients at the same time?

If you have loads of leftover chicken in the fridge that may need to be used, then Nori rolls make the perfect second dinner to the leftover roast chicken.

You can make the teriyaki chicken and rice the day before you assemble the rolls.  Cover the rice so it wont’ dry out.

Can I use white wine vinegar instead of Shushi vinegar?

I prefer the rice wine vinegar as it isn’t as strong as white wine vinegar .  The rice vinegar is used more in Asia recipes.




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I hope you love this Chicken Teriyaki Nori Rolls recipe If you make it, be sure to leave a star rating so I know how you liked it!

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About Sonya

Teriyaki Chicken Nori Rolls 1Helloooo, I'm Sonya and I'm one of those late starter's in the exercise department. (but you know you're never too late to start). A retired beauty therapist who likes geeking out in the online world, loves 4-legged fury friends, baking and gardening.