1. Prepare the Chicken Tempura

1. In a bowl, whisk together ice-cold water, flour, and egg to make a smooth tempura batter.
2. Dip the chicken strips into the batter, ensuring they are well coated.
3. Heat oil to 350°F (175°C) and fry chicken for 3-4 minutes per side until golden brown and crispy.
4. Drain on paper towels to remove excess oil.

2. Cook the Sushi Rice

1. Rinse sushi rice under cold water until the water runs clear.
2. Cook according to package instructions, preferably in a rice cooker.
3. In a bowl, mix rice vinegar, sugar, and salt, then fold it into the warm rice.
4. Let rice cool to room temperature before rolling.

3. Assemble the Sushi Roll

1. Place a nori sheet on a bamboo sushi mat, rough side up.
2. Spread an even layer of sushi rice, leaving a 1-inch gap at the top.
3. Arrange crispy tempura chicken, avocado, and cucumber in the center.
4. Use the bamboo mat to gently roll the sushi, applying light pressure.
5. Seal the roll by dabbing the edge of the nori with water.

4. Cut and Serve

1. Use a sharp knife to slice the roll into 6-8 equal pieces.
2. Wipe the knife with a damp cloth between cuts for clean slices.
3. Drizzle with spicy mayo or eel sauce and sprinkle with sesame seeds.
4. Serve immediately with soy sauce, wasabi, and pickled ginger.