Take the sinew off the chicken tender, cut in half lengthwise and massage in some salt, pepper, and mayonnaise. Coat with flour.
Mix the teriyaki sauce ingredient in a bowl.
Heat some oil in a frying pan and cook the chicken tender. (Start with medium heat, then low heat). Be careful not to let it burn. Add the sauce made earlier in Step 1 when the chicken is cooked through. Thoroughly coat the chicken with the sauce.
Put a nori sheet on a sushi mat, and spread the sushi rice over it. (Leave a 2 cm gap on the nori.) Put on the ripped up lettuce leaf on the a bit lower than center.
Add the mayonnaise and the cooked chicken tender, and roll up.
Leave the roll for a little while with the seam side down.
(It's hard to cut when it's just made, and easily falls apart.)
Cut with a knife. Wipe the blade between cuts with a moistened kitchen towel, or wet in water. The cuts will be clean this way.
You can also make this with teriyaki of thick or breast meat, or even store-bought readymade teriayaki.
Story Behind this Recipe
I thought up this quick dish I could make for my sons who often study late into the night for the entrance exams and says "Mom I'm hungry". It's very nice in bentos too.
If you don't have a sushi mat, use a piece of plastic wrap. In Step 2, it burns easily once you add the teriyaki ingredients, so as soon as the chicken is coated with the sauce and becomes glossy, turn the heat off.