Cook the sushi rice following the directions on the packet. Drain and place in a bowl. Stir in the rice wine vinegar and sugar and set aside to cool.
Heat a dash of oil in a non-stick frying pan. Add the Tegel Fresh Chicken Skinless Breast and stir fry over high heat for 3 to 4 minutes until golden brown. Add the ginger, mirin and soy sauce and stir fry over medium heat until the sauce is a syrupy consistency and the chicken is cooked through. Remove from the heat and cool.
Place one sheet of nori, shiny side down, on a bamboo sushi mat. Cover two thirds of the nori with rice and gently press down. Place the chicken, red pepper and avocado in a strip along the rice. Roll up, using the bamboo mat to roll it tightly. Cut into slices to serve. Serve with soy sauce, wasabi and pickled ginger.