Begin by rinsing 1 cup of short-grain rice under cold water until the water runs clear. This process removes excess starch to ensure your sushi rice has the perfect sticky texture. After rinsing, drain the rice well, and set it aside to prepare for cooking.

In a medium pot, combine the rinsed rice with 1¼ cups of cold water and bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 12 minutes.

Once the timer goes off, remove the pot from heat but keep it covered. Allow the rice to steam for an additional 10 minutes; this step is crucial to achieving the right texture.

In a small bowl, mix together 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and a pinch of salt until dissolved. Gently fold this mixture into the warm sushi rice using a wooden spatula.

Slice about 8 oz of chicken breast into ½-inch strips against the grain. Set up two shallow bowls: one with plain flour combined with half the seasoning mix, and the other with corn flour combined with the remaining seasoning.

In a deep pan, pour in 1½ cups of neutral cooking oil and heat it to 350°F. When the oil is shimmering, it’s ready for frying.

Take each chicken strip and first coat it in the flour mixture, then dip it into the corn flour mixture. Carefully place the coated strips into the hot oil and fry for about 3-4 minutes until they turn a deep golden brown.

Once golden, remove the chicken strips with a slotted spoon and place them on a wire rack to drain excess oil.

On a bamboo mat, lay a sheet of nori shiny side down. Spread a thin layer of the seasoned rice evenly over the nori, leaving about a 1-inch border at the top.

Line the center of the rice with the crispy chicken strips and thinly sliced avocado. Gently lift the bamboo mat and start rolling the sushi away from you, tucking in the filling as you go.

Continue to roll tightly but gently until you reach the exposed edge of the nori. Use a little water to seal the edge. With a sharp, wet knife, slice the roll into bite-sized pieces.

Sprinkle white and black sesame seeds over the top for a beautiful presentation. Arrange your crispy Chicken Tempura Roll on a plate and serve immediately.