- Combine sushi rice and water, bring to a boil and then cover and simmer for 15 minutes. Remove from heat and let sit for 10 more minutes covered.
- Mix in rice vinegar, sugar and salt. Press rice flat into a baking pan or dish and let refrigerate for at least 1 hour.
- Cook your chicken in the 6 tablespoons of Takumi and then shred the chicken once cooked.
- Add mayo, sriracha mayo, Takumi and chopped green onions into the shredded chicken. Mix and set aside.
- Cut your chilled sushi rice into small rectangles and fry in oil until golden brown.
- Top crispy rice with avocado, Takumi chicken mixture, jalapeño slices, and an extra drizzle of Takumi on top. Enjoy!
Recipe created in partnership with Alessandra Brontsema at @alessandrabrontsema
