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Chicken Nori Rolls

Course dinner, lunch
Cuisine Japanese
Keyword nori, norirolls, sushi
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 3 rolls
Author LuvLissee


  • 2 cups sushi rice
  • 2 cups water
  • 6 tablespoons Obento Sushi Seasoning
  • 3 sheets sushi seaweed paper
  • 1 cup shredded chicken
  • 1/2 carrot cut finely lengthways
  • 1/2 capsicum cut finely lengthways


  1. Using an Electric Pressure Cooker, add 2 cups of sushi rice, along with 2 cups of water
  2. Add the lid and set the valve to seal
  3. Set to High Pressure for 8 minutes
  4. Once cooked, allow for the steam to release naturally and remove the lid
  5. Meanwhile, prepare your ingredients. For this recipe, shred the chicken, cut up the carrot and capsicum. Cucumber works as well
  6. Turn the rice out into a large glass or non-metallic bowl and add 6 tablespoons of Sushi Seasoning, stir to mix through
  7. Take a sheet of the seaweed paper and place on your bamboo mat.;;Note: If you don’t have a bamboo mat, you can use plastic wrap as well

  8. Grab a small bowl and fill with tap water and place to the side. Dip your fingers into the bowl of water and then pick up some rice and place on the seaweed paper. You will want to leave around 3cm clear on one end so that you can seal it. Press the rice gently into the paper and continue to wet your fingers and add more rice as needed
  9. Next, add your fillings
  10. Once you have added your fillings. Dip a finger in the water and wet the end of the seaweed paper where you don’t have any rice, just a thin amount is ok. Think, like you are sealing an envelope
  11. Take the edge of your bamboo mat and start rolling, pressing firmly as you go. Once you have reached the end, give it all a gentle squeeze and there you go. You have a sushi roll
  12. To cut the roll; take a sharp non-serrated knife and again run it under the tap. Cut a slice of the roll and then wet the knife again, cut the next slice and so on until you have finished

Recipe Notes

Sushi Seasoning - You will need to adjust this amount as per the instructions on the bottle, depending on how much rice you have cooked.

Bamboo Mat - If you don’t have a bamboo mat, you can use plastic wrap as well.

Sticky Rice - Sushi rice is sticky, so it pays to keep your fingers moist.

Rolling - Don’t over-fill the roll with rice or fillings as you will struggle to roll it without everything falling out.

Cutting - The reason to wet the knife is; the seaweed paper can tear as the knife cuts it.  If you keep it wet then it will glide through the seaweed wrap smoothly.