Method:

1. Rinse rice a couple of times till the water runs clear.
2. Combine rice with 1 ½ cups water in a medium saucepan. Bring to the boil reduce heat to low and simmer covered for 15 - 18 minutes until liquid has been absorbed.
3. In a medium sized saucepan add rice wine vinegar plus ⅓ cup of water and sugar, heat until the sugar has dissolved.
4. Add ¼ cup of the seasoned vinegar to the rice.
5. In a bowl combine the carrots, cucumber and julienned ginger, pour the remaining vinegar mixture over the vegetables and allow to sit for at least 30 minutes.
6. Cook Crumbed Chicken Strips from frozen at 180°C in the airfryer for 10-14 minutes or 12-15 minutes in the oven at 180°C. Turn the chicken halfway through the cooking time.
7. Slice chicken strips into smaller pieces.
8. To assemble the hand roll; lay a piece of cut nori on a clean, dry surface.
9. Dip your fingers in water (to prevent sticking) and gently spread a thin, even layer of the prepared sushi rice over 1 third of the nori in a square shape leaving a small border.
10. Place a few pieces of the cooked ghost pepper chicken strips horizontally across the center of the rice.
11. Top the chicken with a small amount of the pickled carrots and cucumber mixture, letting the excess liquid drain off first. Then, add a few slices of avocado.
12. To create a classic hand roll shape (temaki), pick up one bottom corner of the nori sheet and bring it across the fillings diagonally toward the opposite top corner. Roll the sheet into a cone shape, pressing lightly to secure the rice and fillings inside. To seal the hand roll, wet the top bare corner of the nori with a tiny bit of water to help it stick and seal the roll shut. Serve with Japanese mayonnaise and soy sauce.