Rinse the sushi rice under room temperature water until the water becomes clear. Drain well.

Place rinsed and drained rice in a medium sized saucepan and add the water. Make sure the rice sits evenly along the bottom of the saucepan.

Bring the rice and water to a boil over medium to high heat. Once at a boil, reduce the heat to low to bring it to a simmer.

Gently stir the rice, cover, and simmer for 15 minutes.

Turn off heat and allow the rice to rest, covered, for a further 15 minutes. Fluff the rice and allow the rice to cool before using.

Place all sauce ingredients in a bowl. Mix together, until combined.

Separate the sauce evenly into 4 portions. Set aside.

Place the flour in a wide bowl. Place the breadcrumbs in a separate wide bowl. And place the lightly beaten eggs in another separate wide bowl. Set aside.

Cut the chicken into medium sized pieces and season with salt.

Dip a piece of chicken into the flour. Dust off any excess flour. Then dip into the egg. And then coat with breadcrumbs. Repeat for all chicken pieces.

Heat oil in a medium sized frying pan. Shallow fry the chicken over medium to high heat. Once cooked, remove from pan.

Cut the chicken into strips and divide chicken into 4 portions.

Portion rice into medium sized serving bowls. Set aside.

In a small bowl, beat 1 egg. Set aside.

In a small frying pan, add 1 portion of sauce and some sliced onion. Cook over medium heat until the onions are soft, but don’t let the liquid dry out too much.

Once the onions are soft, place 1 portion of chicken on top and then pour over the beaten egg. Reduce heat to low, and cover. Cook for 3 to 4 minutes, or until the egg is cooked.

Turn off heat, and place over 1 portion of rice in a bowl. Repeat for remaining ingredients. Serve.