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1
Rinse rice under cold running water until it runs clear. Let stand in a colander for 30 mins to drain.
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2
Combine rice vinegar, sugar and salt in a small bowl. Stir until sugar has dissolved. Set aside.
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3
Combine chicken and plum sauce in a medium bowl and let stand for 5 mins. Heat a medium skillet on medium heat. Spray chicken with no stick cooking spray. Cook for 3-4 mins each side, until cooked through. Transfer to a plate. Cover with foil and rest for 5 mins. Cool slightly, then cut into thin strips.
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4
Place rice and 2 1/2 cups water in a medium saucepan. Cover and bring to a boil on high heat. Reduce heat to low; simmer, covered, for 12 mins, until water is absorbed and craters appear on surface of rice. Remove from heat. Let stand, covered, for 10 mins.
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5
Spread rice on a large, non-metallic flat tray. Using a flat wooden spoon or plastic spatula, slice through rice to separate grains and remove lumps. Gradually sprinkle with enough rice vinegar mixture to season rice, without making it too wet or mushy. Cover rice with a damp cloth while preparing sushi.
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6
Divide rice into 12 portions. Place a piece of seaweed on a flat work surface, shiny-side down, long edge facing you. Using wet fingers, spread a portion of rice on left half of seaweed, leaving a 1/3-inch border. Sprinkle with a few sesame seeds. Top rice diagonally with chicken, carrot, avocado, green onion and cilantro. Bring lower right corner of seaweed up over filing and roll to enclose and form a cone. Dab a little water on edge of seaweed to help secure. Place seam-side down on a plate. Repeat with remaining seaweed and filling to make 12 rolls. Serve with soy sauce, pickled ginger and wasabi.
