In a saucepot, add 1 tbsp of oil and fry ginger, garlic and shallots until fragrant. Add rice, chicken rice paste and water. Mix till even, cover saucepot with a lid and bring to a boil over high heat. Once boiling, reduce heat to low and allow rice to cook until tender and all water has been absorbed. Remove lid and allow rice to cool till around body temperature (at least 10-15min).

In another pot, bring water to a boil over high heat then reduce to low heat. Add chicken breast into pot and cook for about 4-6 minutes until just fully cooked. Once fully cooked, remove chicken breast and submerge in ice cold water for about 5 minutes, then remove and set aside. Note: Cooking time depends on thickness and size of chicken breast. If you prefer, you can also use chicken thigh or even a whole chicken.

Once rice has cooled, use your hands to mould about 20g of rice into a rectangular log. Press the rice together firmly so that it will stick together. Repeat for the rest of the rice. You should be able to make about 37-38 pieces.

Cut the chicken breast into rectangular pieces around the same size as the rice logs. If the chicken breast is too thick, you can slice it into two or even three, horizontally.

(Optional) Using a peeler, peel the cucumber lengthwise into long, thin strips. Place one strip of cucumber on a plate, then place the rice log on top of the cucumber strip, and then a piece of chicken onto the rice. Wrap the cucumber strip around the chicken rice sushi. Repeat for the rest.

Mix soy sauce, sesame oil and hot water together to form a sauce for the chicken. Using a spoon, drizzle some sauce onto each piece of chicken rice sushi. Add a dab of chilli onto each sushi and garnish with spring onion curls. Serve.