INGREDIENTS
1/3 lb
Chicken breast, boneless
1
Carrot, small
2 cloves
Garlic
1
Nori sheets
1
stalk Scallion
2 tbsp
Mayonnaise
1 tbsp
Soy sauce, light
1 tbsp
Sriracha sauce
2 cups
Japanese rice, cooked
1
Kosher salt
1 tbsp
Vegetable or canola oil
1 tbsp
Sake
1
Thumb size ginger (peeled and sliced into thin strips)