Rinse the sushi rice under cold water until the water runs clear. Cook according to packet instructions (or use your rice cooker). Once done, fluff with a fork and set aside.

Make the easy tonkatsu sauce. In a small bowl, whisk together the tomato ketchup, Worcestershire sauce, soy sauce, mirin, sugar, and Dijon mustard. Set aside.

Slice each chicken breast in half horizontally to make four thin fillets. Place each fillet between two sheets of baking paper and gently pound with a rolling pin or meat mallet until even in thickness.

Place the chicken in a bowl with the soy sauce and let it marinate for at least 10 minutes while you prepare the crumb station.

Set up three shallow bowls; one with flour, one with beaten eggs, and one with panko breadcrumbs. Coat each chicken piece first in flour, shaking off any excess, then dip in egg, and finally coat well in panko breadcrumbs. Press the crumbs on firmly with your hands to help them stick.

Heat about 1-2 centimetres of oil in a large frying pan over medium heat. Once hot, add the crumbed chicken and cook for 3-4 minutes per side or until golden brown and cooked through. The cooking time may vary based on the thickness of your fillets so for best results, use a meat thermometer to determine doneness. The chicken will be cooked when the internal temperature reaches 74°C / 165°F.

Once cooked, transfer to a wire rack over a baking tray to slightly cool and allow any excess oil to drain. Slice the chicken into strips.

Divide the cooked rice between serving bowls. Top with sliced katsu chicken, avocado, and cucumber. Drizzle with tonkatsu sauce and sprinkle with sesame seeds to serve.