Put chicken slices in a closable plastic bag and pour in teriyaki sauce. Close bag and refrigerate for at least 1 hour (overnight is better). In a skillet over medium heat, stir-cook chicken until no pink remains. Remove from heat and cool.

Mix sushi rice and seasoned vinegar. Divide rice evenly onto nori. Using a spoon dipped in cold water, gently spread the rice evenly over the nori, leaving 1/2 inch clear along the top and bottom edges. Dip the spoon in water frequently to make it easier to spread the rice.

Using a vegetable peeler, shave long strips of carrot. Spread shaved carrot, red pepper and cooked chicken over the rice. Starting with the edge closest to you, using both hands, gently roll each nori into a log. Moisten the outer edge of the nori to help seal it. Wrap each roll tightly in plastic wrap and refrigerate for up to 24 hours.

To slice the rolls, leave the plastic wrap on. Trim the ends of each roll using a sharp, wet knife, then slice each roll into 6-8 pieces. Remove plastic wrap. Arrange slices, cut side up, on a plate and sprinkle toasted sesame seeds on each slice. Serve with wasabi, pickled ginger and soy sauce for dipping. Makes 24 to 32 pieces.

* Sushi rice, nori, wasabi and pickled ginger can be found in the Asian section of most large grocery stores or in Asian specialty stores. Prepare sushi rice according to the package instructions. Usually one cup of raw sushi rice will make 3 cups of cooked rice. Wasabi comes ready-to-use in a squeeze tube or as a powder that you mix with water.

Beverage suggestion from Manitoba's Liquor Marts - Bulmers Strongbow Cider