Japanese chicken sushi bowls

Ingredients

• 1 1/2 cup cold water
• 1 cup short grain rice, rinsed, drained
• 1/4 cup rice vinegar
• 3 teaspoons caster sugar
• 1 teaspoon sea salt flakes
• 1 tablespoon vegetable oil
• 500 grams chicken thigh fillets, cut into strips
• 1/2 cup teriyaki sauce
• 3 teaspoons toasted sesame seeds
• 1 carrot, thinly shredded
• 1 avocado, thinly sliced
• 1 lebanese cucumber, cut into small batons
• 1/4 cup pickled ginger
• 1 sheet toasted nori, very finely shredded
• soy sauce, wasabi mayonnaise to serve