Simple Asian Sweet Chilli Grilled Chicken Sushi

Rince sushi rice under cold water until the water runs clear.

Cook sushi rice in a rice cooker or on a stovetop according to the instructions on the package. Let it cool.

In a bowl, mix sweet chilli sauce, soy sauce, lemon juice, sesame oil, garlic, and ginger. Divide this sauce into two parts.

Marinate chicken breasts in one part of the sauce for half an hour in the fridge.

Preheat a grill or a pan and cook the chicken on medium heat until well done. Let it cool and then slice it thinly.

Place a sushi mat on your workspace. Put one sheet of sushi nori on the mat.

Wet your hands and spread approximately 1/2 cup of sushi rice evenly on the nori, leaving about 3cm at the top.

In the center of the rice, layer a quarter of the cucumber, avocado, bell pepper strips, and some slices of the grilled chicken.

Roll the sushi using the mat, applying some pressure.

Repeat with the remaining ingredients to create four rolls in total.

Use a sharp knife to slice each sushi roll into bite-sized pieces.

Drizzle the left-over sauce over the rolls and sprinkle with sesame seeds before serving.