Crunchy chicken nigiri

Instructions

1. Cook rice in a pot of salted water according to packet instructions.
2. Meanwhile, combine 1 teaspoon of the sesame oil, half the soy sauce, chilli powder and sesame seeds in a large bowl. Season with pepper. Add chicken to bowl and toss to coat. Transfer chicken to the fridge and set aside to marinate for at least 15 minutes.
3. While chicken is marinating, combine vinegar, sugar and 1 teaspoon salt in a small bowl. Mix into rice and set aside, covered, for 15 minutes.
4. Line a plate or baking tray with baking paper. Use wet hands to shape rice into 12 balls and place on prepared plate or tray. Gently flatten each ball.
5. Heat remaining oil in a large frying pan over medium-high heat. Cook 6 rice patties for 2-3 minutes, until lightly golden. Turn patties and repeat on other side. Transfer to a paper towel-lined plate. Repeat process for remaining rice patties. In the same pan, cook the chicken, turning, for 4-5 minutes, until cooked through.
6. To assemble nigiri, transfer rice patties to a serving plate. Top each patty with chicken and cucumber. Serve with remaining soy sauce on the side.