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.
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.
Assemble all your ingredients on your bench ready to roll.
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.
Add a drizzle of teriyaki sauce over the ingredients to give it a little extra zing.
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.
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.