1 ¾ cups medium grain rice, rinsed
400g packet frozen sweet chilli chicken breast tenders
1/3 cup Japanese sushi seasoning
¼ cup Kewpie mayonnaise
3 green spring onions, finely chopped
1 avocado, thinly sliced
2 tablespoons sesame seeds, toasted
Tonkatsu sauce and pickled pink ginger, to serve
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 5cm above long edges of pan.
Cover rice with 2 2/3 cups cold water in a large saucepan. Place over a medium to high heat, stirring occasionally until almost boiling. Cover. Reduce heat to low. Simmer for 15 minutes.
Remove pan from heat. Stand, without lifting lid, for 10 minutes until rice is tender.
Meanwhile, cook chicken according to packet directions.
Stir seasoning into rice. Spread over a large tray. Stand for 10 minutes to cool slightly.
Spread half the rice over base of prepared pan. Using the back of a metal spoon, press down and smooth over top. Spread over mayonnaise. Sprinkle with half the onions. Place avocado in a single layer over rice. Arrange chicken in a single layer over top. Press down.
Use a damp hand, spread remaining rice mixture over the chicken. Gently press down. Sprinkle with sesame seeds. Cover with plastic wrap. Refrigerate for 30 minutes.
To serve, use a wet knife to cut into six squares. Cut each square into three even rectangles. Drizzle with tonkatsu. Sprinkle with remaining onions. Garnish with pickled ginger.