Teriyaki Chicken & Cucumber Cones

200 g chicken breast, sliced in long strips
2 cups sushi rice, cooked as per packet
1½ tbsp sugar
¼ tsp SIDS CRAZY SALT
½ cup GF soy sauce
2 tbsp brown sugar
1 clove of garlic
2 bsp SIDS TAMARILLO SAUCE
¼ tsp black pepper
1 tbsp rice bran oil
2 nori sheets
1 small cucumber, sliced in long thin strips
3 tbsp rice vinegar
2 tbsp rice vinegar, extra
½ tsp ground ginger

Rice Method: Combine 3 tbsp vinegar, sugar and salt in a small pot. Combine until the sugar has dissolved. Sprinkle over rice and cut through with a wooden spoon. Break up any lumps and ensure the vinegar is evenly distributed. Set aside to cool.
Teriyaki Marinade Method: Combine soy sauce, brown sugar, ground ginger, 2 tbsp rice vinegar, garlic, SIDS TAMARILLO SAUCE, black pepper and pour over sliced chicken. Cover and place into fridge for at least 20 minutes.
To Assemble: Heat the oil and fry the chicken over a high heat. Reserve a little marinade to baste during cooking. This should only take a couple of minutes to cook through. It will begin to caramalise quickly so watch carefully and be careful not to overcook. Remove, drain and set aside to cool. Take one sheet of Nori and slice into even quarters. Lay the quarters on the bench and place rice over the sheets but not too thick as it will be too hard to roll. Take a piece of cucumber and lay it in the middle along with a strip of chicken. Pick up and roll into a cone shape. The nori will stick with a little water along the edge so press to join.