Cut the chicken into
Spread one sheet of seaweed out on a clean, dry surface. Arrange the seaweed so that one of the shorter ends faces you. The rougher-textured side of the seaweed should face up. With a spatula or butter knife, spread half the chicken mixture evenly on the seaweed, leaving a 2-inch border clear on the far side. Gently roll the seaweed away from you, as you would a jelly roll. Don’t roll too snugly, since the seaweed shrinks a bit when sautéed and might open up. Seal the far edge with a drop of water or oil, and let the roll rest, seam side down, for a minute or more. Repeat to make another roll.
Lightly oil a skillet and warm it over medium heat. Sear the rolls, seam side down, then shake the pan to keep the rolls moving. Sauté for 1–2 minutes, shaking frequently. Cover the pan, lower the heat, and cook for 6–7 more minutes. The rolls should be firm when cooked through. Let them cool completely on paper towels. Cut each roll into fifteen slices, exposing the swirl pattern on each piece. Serve at room temperature, with soy sauce for dipping if you wish.
© 1985 Elizabeth Andoh. All rights reserved.