Rinse 2 cups of short-grain rice under cold water for 3-4 cycles until the water runs clear. Drain thoroughly.

Combine the rinsed rice with 2.5 cups of cold water in a medium pot. Bring to a boil, then reduce to low and cover. Simmer for 12 minutes.

Remove from heat and let sit covered for 10 minutes. Fluff the rice gently with a fork.

In a small bowl, mix together 1/4 cup of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt. Fold into warm rice.

Slice 2 chicken breasts into thin strips and season with salt and pepper. Let marinate while you prepare the coating.

Prepare your coating: one bowl with plain flour and another with cornstarch.

Heat enough neutral cooking oil in a deep skillet to 350°F (175°C).

Coat each chicken strip in flour and then in cornstarch. Fry for 3-4 minutes until golden brown. Drain on paper towels.

Lay out a nori sheet, spread an even layer of seasoned rice, leaving about an inch at the top.

Layer crispy chicken strips and slices of ripe avocado on top of the rice.

Roll the nori over the filling, applying pressure to form a tight roll. Moisten the edge of the nori to seal.

Slice the roll into 8 equal pieces with a sharp, wet knife. Serve with dipping sauces.