Rinse 2 cups of sushi rice under cold water until the water runs clear. Combine with 2 cups of water and cook according to your appliance's instructions for about 15–20 minutes. Let it sit covered for an additional 10 minutes.

Slice 1 pound of cooked chicken breast into thin strips and coat with 1/4 cup of teriyaki sauce. Marinate for 10-15 minutes for better flavor.

Set up a sushi mat and place a sheet of nori (shiny side down) on top. Wet your fingers and take a handful of sushi rice, spreading it evenly over the nori, leaving a 1-inch border at the top.

Layer the marinated chicken strips, julienned cucumber, and sliced avocado in the middle of the rice-covered nori. Do not overfill.

Starting from the edge closest to you, gently lift the sushi mat and begin to roll away from you, tucking the filling in. Seal the nori with a bit of water.

Slice the roll into 6–8 even pieces with a sharp, wet knife for presentation. Sprinkle sesame seeds on top before serving.