Chicken Sushi Bowl with Guava, Cucumber and Avocado

Prepare the rice and marinate the chicken

1. Wash the rice in several changes of water until the water runs almost clear. Let it drain for 10 minutes. Put it in a small heavy-bottomed pot with the 360 ml of water and let it soak for 20 minutes.
2. Meanwhile, mix the chicken pieces with the 60 ml of sour orange, the garlic, the oregano, the 2 g of salt and the pepper. Cover and marinate in the refrigerator for 30 minutes. Keep the chicken and its utensils separate from the vegetables that will be served raw.
3. Cover the rice pot and heat over medium heat until it reaches a gentle boil. Lower to the minimum and cook for 13 minutes without lifting the lid. Remove from the heat and let it rest for 10 minutes, still covered.
4. Gently heat the 45 ml of rice vinegar with the 15 g of sugar and the 4 g of salt until they dissolve. Transfer the freshly cooked rice to a wide, shallow dish, add the dressing and mix with cutting and folding motions, without crushing. Let it lose its strong heat while you fan it or stir it gently; use it just lukewarm.

   

Cook and glaze the chicken

5. Put the guava paste, the 20 ml of soy sauce, the 40 ml of water and the 15 ml of sour orange for the glaze in a small saucepan. Heat over low heat for 3 to 5 minutes, stirring until the guava dissolves and the mixture is smooth. Remove from the heat; it should be a fluid sauce that can coat the meat.

   

6. Drain the chicken, discard its marinade and gently pat the surface dry with paper towels. Heat the oil in a large skillet over medium-high heat. Cook the chicken in two batches, dividing the oil between them, so the pieces can brown without being crowded.
7. Brown each batch on several sides and continue cooking over medium heat until the inside is completely cooked, about 8 to 10 minutes per batch depending on size. Check with a thermometer that the center of the thickest pieces reaches 74 °C. Transfer the first batch to a clean plate while you cook the second.
8. Return all the chicken to the skillet, lower the heat and add the glaze. Stir for 1 to 2 minutes, only until the sauce clings in a light coating. If it thickens too much, add 1 or 2 teaspoons of water. Remove from the heat and let it lose its strong heat before assembling.

Assemble the bowls

9. Cut the cucumber into thin half-moons and the avocado into slices or cubes. Cut the nori sheet into narrow strips with clean scissors.
10. Divide the vinegared rice among four bowls. Arrange the chicken, cucumber and avocado on top, leaving part of the rice visible. Scatter the nori strips just before serving. Use the sauce clinging to the chicken and set aside any excess from the skillet so the rice does not get soaked.