Japanese-inspired roll with grilled teriyaki chicken strips and tamagoyaki.
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Cook the sushi rice and while warm, gently fold in 1 tablespoon of sesame oil and the salt. Let it cool to room temperature.
Marinate chicken strips in teriyaki sauce for 15 minutes, then grill or pan-fry until fully cooked and slightly charred. Set aside.
Whisk the eggs with a pinch of salt and sugar, then cook in a rectangular pan to create a layered Tamagoyaki omelet; slice into long thick strips.
Place a sheet of seaweed on a bamboo rolling mat, shiny side down, and spread a thin, even layer of rice over 3/4 of the sheet.
Arrange the teriyaki chicken, Tamagoyaki strips, pickled radish, sautéed carrots, and cucumber in a horizontal line across the center of the rice.
Using the bamboo mat, roll the seaweed firmly from the bottom, applying even pressure to ensure a tight cylinder.
Brush the outside of the seaweed roll with the remaining sesame oil to add shine and prevent sticking.
Using a very sharp, slightly wet knife, slice the roll into bite-sized rounds approximately 1 inch thick.
