Combine the warm sushi rice with rice vinegar, caster sugar and salt in a large bowl and set aside to cool in the refrigerator.

Whisk eggs in a wide shallow bowl and set aside. In a similar sized bowl combine panko breadcrumbs, salt and pepper. Slice chicken breasts in half lengthwise to create two pieces. Dip each chicken piece in egg wash, then dip into the breadcrumb mixture and press until evenly coated.

Heat oil in pan over medium heat.⁠ Cook chicken for 3-4 mins on each side until golden and crisp.⁠ Remove from the pan and place on a plate with two paper towels. Sprinkle some flaked salt on top.

Meanwhile, heat all sauce ingredients in a small saucepan and whisk to combine. Simmer over medium heat for 3-4 minutes, then remove from heat.

Once the crispy chicken has cooled, slice into long strips and set aside.

To assemble, open your Sushezi and lightly oil the inside. Wet your hands to help handle the rice better. Make sure the plunger rod is sitting in the screw thread position. Pack 1⁄2 cup of Sushi rice mixture into one half of the Sushezi and repeat with another 1⁄2 cup into the other half.

Lift out the plunger rod and lay it in the centre of one half of the rice. Press firmly down making sure that the end plate is in position at the screw thread end. Repeat for the other half. This will provide a neat, straight groove for the fillings.

Replace the plunger into the thread end in the screw channel with the end plate against the end of the thread. Lay the chicken strips, cucumber and avocado into the grooves and gently close the two halves together.

Clip the latches shut. Fit the end cap by lining up the marks and make sure it is secure by twisting to lock into place.

Hold the Sushezi in one hand and turn the plunger knob until the mark on the rod is reached (approx. 5 full turns). This will compress the rice mixture to the right consistency.

Twist the end cap to unlock and remove the cap. On a flat surface, place a nori sheet down with the longest edge closest to you. Take the Sushezi in one hand. Push the plunger right through. Position the newly formed rice roll on to the nori sheet.

Roll up the nori sheet. Wet the nori sheet at the joining end with a little water to ensure that the overlap sticks.

To allow the nori sheet to soften, leave for 15 minutes before slicing. Moisten the blade of a sharp knife with water. Slice through. Wipe the blade of the knife clean and moisten after each cut. Serve with honey sriracha sauce.