Teriyaki chicken handrolls

Method

• 1
  Rinse and drain rice 3 times or until water runs clear. Place rice in a strainer. Drain for 10 minutes.
• 2
  Place rice and 1 cup cold water in a saucepan over medium heat. Cover and bring to the boil. Reduce heat to low. Simmer, covered, for 12 minutes or until rice has absorbed water. Remove from heat. Stand, covered, for 10 minutes. Transfer to a large ceramic dish. Stir rice with a plastic spatula to break up lumps. Gradually add seasoning while lifting and turning rice until rice is almost cold.
• 3
  Meanwhile, combine chicken and marinade in a glass or ceramic bowl.
• 4
  Heat oil in a large frying pan over high heat. Cook chicken for 6 minutes each side or until browned and cooked through. Transfer to a plate. Cut into 1cm-thick slices.
• 5
  Place 1 piece of nori, shiny-side down, across palm of hand.
• 6
  Using damp fingers, press a rounded teaspoon of rice along centre of nori.
• 7
  Dab a little wasabi on rice. Layer with chicken, onion and sprouts. Fold over nori sheet to form a cone shape. Repeat with remaining ingredients to make 32 rolls.