2 boneless skinless chicken breasts, thinly sliced lengthwise
1/2 cup bottled teriyaki sauce, divided
1 cup short-grain Japanese rice (sushi rice)
2 tbsp seasoned rice vinegar
4 sheets nori (dried seaweed)
1/2 green pepper, thinly sliced
1 carrot, peeled
2 tsp toasted sesame seeds
In a skillet over medium heat, cook chicken until no pink remains. Remove from the heat and cool. Put chicken in a re-sealable plastic bag and pour in 1/4 cup teriyaki sauce. Close bag and turn it so all the chicken is coated in sauce. Refrigerate for at least 1 hour or up to 24 hours.
Cook sushi rice according to package instructions. Toss warm rice with vinegar and let cool.
Lay nori sheets on a flat surface, shiny side down, and divide the rice evenly among the four sheets. Using a spoon dipped in cold water, gently spread the rice evenly over the nori, leaving a 1/2 inch border along the top edge.
Using a vegetable peeler, shave 12 - 16 long strips of carrot. Across the middle of each sheet of rice, layer 3-4 strips of carrot, 1/4 of the green pepper and 1/4 of the chicken.
Starting with the edge closest to you, gently roll each nori into a log. Moisten the top edge of the nori with water to seal. Wrap each roll tightly in plastic wrap; refrigerate for at least 1 hour or up to 24 hours.
With the plastic wrap on, trim the ends of each roll using a sharp wet knife, then slice each roll into 6 to 8 pieces. Remove the plastic wrap. Arrange slices, cut side up, on a plate; sprinkle with toasted sesame seeds. Serve with wasabi, pickled ginger and soy sauce for dipping.