Main ingredients Sushi rice, Salt, Sugar, Rice wine vinegar, Sriracha sauce, Mayonnaise, Boneless chicken breast, Ginger-garlic paste, Cornflour, Carrot, Red radish, Cucumber, Purple cabbage, Avocado, Nori sheet, Toasted sesame seeds Cuisine Japanese Course Main course chicken Prep time 25-30 minutes Cook time 15-20 minutes Serve 4 Taste Savoury Level of cooking Easy Others Non vegetarian Ingredients 1 cup sushi rice Salt to taste 1 teaspoon sugar 2-3 tablespoons rice wine vinegar 2 tablespoons sriracha sauce ¼ cup mayonnaise 150 grams boneless chicken breast, cut into thick strips ¾ tablespoon ginger-garlic paste 1½ tablespoons cornflour Oil for deep frying 1 medium carrot, peeled and cut into thin ribbons 4-6 small red radishes, sliced 1 medium English cucumber, sliced 1 cup shredded purple cabbage 1 medium avocado, flesh scooped and sliced 2 tablespoons shredded nori sheet Toasted white sesame seeds to sprinkle Method Heat a deep non-stick pan, add sushi rice, 2 cups hot water, cover and cook on medium heat for 8-10 minutes. Take salt and sugar in a bowl, add rice wine vinegar and mix well. Take sriracha sauce in another bowl, add mayonnaise and mix well. Take chicken in a bowl, add salt and ginger-garlic paste and mix well. Add cornflour and mix well. Heat sufficient oil in a kadai. Slide the chicken pieces into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper. Spread the cooked rice in a wide plate and allow to cool. Add rice wine vinegar mixture and mix well. Transfer into a third bowl and press well. Turn it upside down on a serving plate. Place the fried chicken on one side, arrange carrot ribbons, red radish slices, cucumber, cabbage and avocado slices around the rice. Drizzle sriracha-mayonnaise mixture on top. Place nori sheet on top of rice, sprinkle sesame seeds and serve.