Sriracha sweet soy crispy chicken sushi

Method

1. Cook rice and add the mirin, rice wine vinegar and sugar
2. Cook the chicken while the rice is cooking
3. Allow rice and chicken to cool
4. Lay the Nori onto a sushi roller and spread the cooled rice to 3/4 of the nori
5. Add chicken strips onto the rice and drizzle with siracha mayo
6. Lightly wet with water the non riced end of the nori
7. Roll using the roller from the rice end first and seal using the wet end of the nori
8. Cut into 1.5cm strips
9. Add sweet soy and siracha mayo to taste