Method:

1. Rinse the sushi rice under cold water until the water runs clear. Add the rinsed rice to a pot with 1 ½ cups of water and 1 tsp salt. Bring to a simmer, then reduce heat to low, cover, and cook for about 20-25 minutes, or until all the water is absorbed and the rice is tender.
2. In a small bowl, combine the rice vinegar and 1 Tbsp sugar. Stir until the sugar is completely dissolved. If needed, you can gently heat the mixture to help the sugar dissolve more quickly.
3. Once cooked, gently fold the sweetened vinegar into the hot rice. Transfer the seasoned rice to a baking sheet lined with parchment paper. Press the rice firmly and evenly into a layer about 1-1.5 cm thick. Alternatively, for a circular shape, press the rice into a parchment-lined cake tin. Cover tightly with plastic wrap.
4. Allow the sushi rice to set in the refrigerator overnight, or for a minimum of 4 hours, until it is firm enough to cut and handle. While the rice is cooling and setting, prepare the pickling liquid. In a small saucepan, combine the red wine vinegar, water, 1 tsp sugar, and ½ tsp salt. Bring to a simmer over medium heat, stirring until the salt and sugar are completely dissolved. Place the thinly sliced radishes, cucumber, and julienned carrot in a clean, heat-proof glass bowl or jar. Pour the hot pickling liquid over the vegetables, ensuring they are fully submerged. Allow them to pickle for a minimum of 4 hours at room temperature. They can be stored covered in the refrigerator for up to three days, ensuring the vegetables remain submerged in the liquid.
5. Preheat the oven to 180°C and cook Southern Fried Chicken Strips from frozen for 15 minutes.
6. Once the rice is firm, cut it into desired shapes, or whole. Heat a non-stick frying pan over medium heat. Carefully place the rice pieces in the hot pan and fry for about 3 minutes per side, or until golden brown and crispy.
7. Drizzle each crispy rice bite with miso mayo. Top with a slice of avocado, a piece of cooked chicken strip, a small helping of pickled vegetables, and a sprinkle of fresh coriander. Serve immediately.