Start by cooking the sushi rice: rinse the rice until the water runs clear, then place it into a saucepan with the water.

Bring it to a boil, then cover with a lid and reduce the heat to low.

Cook it until all the water is absorbed, roughly 15 minutes. 

Turn off the heat and let it rest covered for 10 minutes.

Add the rice vinegar and mix it, then let it cool down completely before using it.

Cut the chicken into strips, then place it in a bowl with soy sauce, cover it with cling film and put it in the fridge to rest for at least 30 minutes.

Time to prepare the tempura batter: mix the plain flour, cornflour, salt and black pepper in a bowl.

Add the egg and sparkling water, then stir in gently. 

Put a pan on the heat and fill it with frying oil, then turn it on to medium heat and get the oil hot.

Dip each strip of chicken in the tempura batter, then fry it until golden on low-medium heat. Continue with all the chicken and let it drip on a plate covered with paper towels.

Now it's time to build your sushi roll. Grab the sushi mat, place your nori seaweed sheet on it, then cover it 3/4s full with sushi rice. It gets easier to spread the rice with wet hands, I have learned!

Fill the roll with chicken, sliced avocado and fried onions, then roll it with the help of the sushi mat.

Cover the roll with cling film to hold it tight, then place it in the fridge until you are ready to serve.

When you are ready to serve it, cut off the endings and then cut the roll in half, and then halve each half again to get the perfect mouth-sized bite.

Place them on a plate, drizzle with some spicy mayo and sprinkle with fried onions and sesame seeds. Serve it with some extra soy sauce on the side.