Sometimes, when you've got all the right ingredients, magic happens. I had totally forgotten about my favorite onigiri (rice ball with filling) from Shibuya. It was a nori-sandwich with teriyaki chicken, and lo and behold, last night I made soy sauce chicken.
I also had bought some toasted seaweed called kim -- it's Korean style toasted seaweed brushed with salt and sesame seed oil. I had leftover rice, leftover teriyaki style chicken, Japanese mayonnaise, slivers of pickled mustard greens and salad.
Teriyaki Noriwich
1 sheet of nori or kim
1/2 c cooked rice at room temperature
1/4 c teriyaki chicken in pieces
a drizzle of Japanese mayonnaise
a drizzle of teriyaki sauce (optional)
slivers of pickled mustard greens (also optional)
several leaves of salad
I just laid out the ingredients as shown above and then closed it more like a pita and cut it into three sections. Lamentably, the noriwiches were not the most stable. I think using regular sushi nori is more stable, but kim is more flavorful.
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