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.