• 1 c sushi rice
• ¼ rice wine
• ¼ teriyaki sauce
• 4 cm piece of fresh ginger, grated
• 2 c cooked chicken
• 1 telegraph cucumber, deseeded and finely chopped
• 2 carrots, cut into match sticks
• 120 g spinach leaves
• 1 tbsp toasted sesame seeds
• 1 sheet nori

Rinse the sushi rice and then cook with water in a saucepan or rice maker until tender. Set aside to cool.

Combine the rice with the vinegar, sauce and ginger in a large bowl. Add the chicken, vegetables and seeds. Toss gently to combine and sprinkle with the finely shredded nori.