Chicken katsu sushi rolls

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1RiceRinse the rice until the water runs clear. Cook with the water (rice cooker or covered pan, 12 minutes simmer + 10 minutes rest). Dissolve the vinegar, sugar and salt, fold through the hot rice with a cutting motion, and fan it while you fold. Cool to body temperature.
2. 2KatsuFlatten the chicken to 1 cm, season, dust in flour, dip in egg, press into panko. Shallow-fry 3–4 minutes a side until golden and cooked. Rest, then cut into long strips.
3. 3RollLay nori shiny-side down on a bamboo mat (or a tea towel in cling film). Wet your hands and spread a thin layer of rice over it, leaving a 2 cm bare strip at the far edge. Lay katsu, cucumber and avocado in a line a third of the way up, with a stripe of spicy mayo.
4. 4Tuck and rollLift the near edge with the mat and roll over the filling, tucking firmly, then keep rolling to the bare strip. Wet the strip and seal. Rest the roll seam-down a minute.
5. 5CutWith a sharp wet knife, cut into 8 pieces, wiping the blade between cuts. Drizzle spicy mayo, scatter sesame seeds, and serve with soy and pickled ginger.