Thoroughly rinse chicken breast and then pat with the paper towels. Chop the chicken breast and then fry with sesame oil and Teriyaki marinade. Stir-fry chicken over medium-high heat, stirring occasionally to prevent burning. When chicken is golden and crispy, remove from a pan.
Place nori on a bamboo mat. Spread about 2-3 tbs. of cooked rice evenly over two-thirds of the seaweed sheet. Add fried Teriyaki chicken, cream cheese, and arugula into the center.
Wrap with the mat and press lightly with both hands. Remove the roll from the mat and evenly slice with a lightly moistened knife on 6-8 pieces. Serve with soy sauce, ginger, and wasabi. Enjoy your meal!!!