Start by rinsing sushi rice under cold water until the water runs clear. This removes excess starch, preventing it from becoming too sticky. Cook according to package instructions, then transfer it to a bowl. While it’s still warm, gently fold in a mixture of rice vinegar, sugar, and salt. Let the rice cool to room temperature before using.

Cut boneless, skinless chicken breast into thin strips for even frying.

In a mixing bowl, prepare your tempura batter by combining tempura mix with ice-cold water. Stir lightly—small lumps are okay, as they contribute to a crispier texture.

Heat oil in a deep pan to 350°F (175°C). Dip each piece of chicken into the batter, ensuring a light, even coat.

Fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on a paper towel.

Lay a sheet of nori on a bamboo sushi mat, rough side up.

Wet your hands with water to prevent sticking, then evenly spread a layer of sushi rice over the nori, leaving a 1-inch border at the top.

Arrange the crispy chicken tempura in the center, followed by slices of avocado and cucumber for freshness.

Carefully lift the edge of the mat and roll tightly, applying gentle pressure to secure the shape.

Using a sharp, damp knife, cut the roll into bite-sized pieces.

Drizzle with spicy mayo for an extra kick or serve with soy sauce and pickled ginger on the side.