Karaage Chicken Temaki (Hand Rolls)

Karaage Chicken Temaki (Hand Rolls)

Our quick and easy “cheats” version of the classic sushi roll is the perfect handheld bite for an easy and fresh lunch, or a light dinner.



  • 1 pack Rangitikei Karaage Chicken
  • 5 nori sheets (sushi seaweed)
  • 2 ½ cups cooked sushi rice
  • 2 cups of vegetables, cut into matchsticks (we used carrot, cucumber, capsicum & spring onions)
  • 1 tablespoon sesame seeds
  • Soy sauce, wasabi and pickled ginger, to serve


Cook the karaage chicken as per packet instructions and set aside.

Cut each sheet of seaweed in half to make 10 rectangles.

Working one at a time, place a piece of seaweed in your palm, with the rough side facing up. Spread a thin layer of rice on the left-hand side of the rectangle. Lay some vegetable matchsticks vertically in the centre of the rice.

Fold the bottom left corner up and over the fillings and continue to roll into a cone shape. Dab the corner with a very small amount of water to seal the handroll together.

Repeat with the remaining ingredients.

When the chicken is ready, press a piece of karaage into the top of each temaki cone.

Garnish with sesame seeds and serve with soy sauce, pickled ginger & wasabi.

Free Range Chicken used in this Recipe

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