1

Start by preparing your chicken. Season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium heat for about 6-7 minutes on each side until it’s fully cooked and no longer pink inside.

2

Once cooked, let the chicken cool slightly before chopping it into thin strips.

3

In a bowl, mix the cooked rice with soy sauce, mayonnaise, and sesame oil until well combined.

4

Lay a nori sheet shiny side down on a bamboo sushi mat or clean surface.

5

Spread a thin layer of the rice mixture over the nori, leaving about an inch of space at the top.

6

Place a few strips of chicken, some finely chopped green onions, and shredded carrot at the bottom of the rice layer.

7

Using the sushi mat, carefully roll the nori from the bottom, tucking it in as you go, until you create a tight roll.

8

Once rolled, you can use a sharp knife to slice the roll into bite-sized pieces. Clean the knife with a damp cloth in between cuts to ensure cleaner edges.

9

Repeat the process with the remaining nori sheets and ingredients.

10

Serve your Toritama Maki on a platter with extra soy sauce for dipping.

4

• Add avocado slices for a creamy texture.
• Incorporate pickled vegetables for a tangy crunch.
• Experiment with different proteins like shrimp or tofu.

• Make sure to use sushi rice for the best texture and stickiness.
• Let the grilled chicken rest before slicing to keep it juicy.
• Try adding furikake on top of rice for extra flavor.

• fat: 10g
• fiber: 2g
• protein: 25g
• calories: 350
• carbohydrates: 45g

This dish provides a balanced mix of protein and carbohydrates, making it a filling yet light meal option.

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