Rinse the rice under cold water until clear, about 2-3 minutes. Drain well and set aside.

Combine rinsed rice with cold water in a saucepan and bring to a boil. Lower heat and cover for 12 minutes, then let steam for 10 minutes.

Mix rice vinegar, sugar, and salt in a bowl until dissolved. Fold the mixture into the steamed rice gently.

Slice chicken breasts into thin strips and season with salt and pepper. Let sit to enhance flavors.

Set up coating station with plain flour in one bowl and cornstarch in another, adding salt and pepper to the flour.

Heat oil in a deep skillet to 350°F (175°C) using a thermometer.

Coat chicken strips in flour and cornstarch, then fry in batches for 3-4 minutes until golden brown. Drain on a wire rack.

Lay a nori sheet shiny side down on a bamboo mat, spread an even layer of sushi rice over it, leaving a 1-inch border.

Place crispy chicken strips and avocado slices over the rice towards the bottom edge.

Roll the mat away from you gently, using water to seal the edge of the nori.

Slice the roll into 8 equal pieces with a wet, sharp knife and arrange on a serving platter.