About the Recipe
Whenever I make teriyaki chicken, I make a point of making more than I need and storing some away in the fridge to use a day or two later - that way, I can have a lunch like this ready in minutes.
Ingredients
100g cooked japanese rice
2 tbsps mayo
1 chicken breast, sliced in half
2 tbsps teriyaki sauce*
3 small lettuce leaves, shredded
2 sheets nori
plain flour for dusting
black pepper
salt
some veg oil for frying
*you can find my recipe for teriyaki sauce in the stocks and sauces section
Preparation
dust the chicken with the flour and fry for 3-4 mins turning 2 - 3 times
add the teriyaki sauce and fry a further 1 - 2 mins, then set aside
place a sheet of nori onto a sheet of clingfilm with a corner at the top and bottom
spread a 1/4 of the rice over the centre of nori sheet
pile 1 slice of chicken & 1/2 of the shredded lettuce on the rice, then add another 1/4 of the rice
holding the top and bottom corners of the nori sheet close the nori over the filling
now do the same with the right and left corner of the nori sheet
wrap into a parcel using the clingfilm
cut in half using a sharp knife