Grilled chicken breast with teriyaki sauce and avocado wrapped in sushi rice.
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Rinse the sushi rice until the water runs clear, cook it according to package instructions, then fold in the vinegar, sugar, and salt while warm.
Slice the chicken breast into long, thin strips and marinate them in 2 tablespoons of teriyaki sauce for 15 minutes.
Heat oil in a grill pan over medium-high heat and cook the chicken strips until fully cooked and slightly charred.
Brush the cooked chicken with the remaining teriyaki sauce and let it cool slightly to prevent the nori from wilting.
Place a sheet of nori on a bamboo rolling mat and spread a thin, even layer of sushi rice over it, leaving 1 inch at the top edge.
Arrange the grilled chicken strips and thin slices of avocado in a horizontal line across the center of the rice.
Using the bamboo mat, roll the sushi tightly from the bottom, applying gentle pressure to ensure the roll is firm.
Wet a very sharp knife and slice the roll into 8 equal pieces, wiping the blade between cuts for a clean finish.
