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.