Quick Sushi Bowl with Chicken Dynamite

Rinse the rice thoroughly until the rinse water runs clear. Put the rice in a thick-bottomed pan, add the water and salt. Cover and bring to a boil over high heat. Once the water starts to foam, reduce the heat to low. Cook for 15 minutes. Then turn off the heat but leave the lid on the pan. Let the rice rest and cool to room temperature.

Heat the vinegar and sugar together in a small saucepan. Stir until the sugar is dissolved, then remove from the heat. Let cool to room temperature.

Cut the nori sheets into small pieces. Add the sugar-vinegar mixture to the cooled rice and mix well. Add the nori pieces and a bit of black sesame seeds. Mix thoroughly.

Slice the chicken and place in a bowl. Add the salt, cayenne powder, onion powder, garlic powder, and black pepper. Mix well.

Cook the chicken in a greased frying pan over medium heat until done.

In a bowl, mix the mayonnaise, chili sauce, and sambal oelek into a smooth sauce. Add the cooked chicken to the sauce and mix well.

Place the chicken pieces on a baking sheet lined with parchment paper. Bake for 5 minutes in a preheated oven at 200°C (390°F). Remove from the oven, brush again with some sauce, and sprinkle with sesame seeds.

Spread some lettuce on a plate. Scoop the rice on top. Add slices of cucumber, mango, and avocado. Place the chicken on top. Drizzle with the remaining sauce and garnish with extra black sesame seeds.