Orange chicken spicy crispy rice

Mix rice vinegar and sugar until the sugar is mostly dissolved.

Put warm cooked sushi rice in a bowl, break it up a little, pour over the seasoning and mix in.

Line an eight by eight or nine by nine pan with crumpled parchment, press the rice in evenly to the corners, cover with parchment and a second pan, and weight it with cans.

Refrigerate, ideally 24 hours, or at least five or six hours.

Cut the crispy orange chicken to a rough tartare; mix with mayo, sriracha, sesame oil, a little soy, diced green onion and mandarin orange sauce.

Unmould the rice and cut squares with a wet knife.

Fry in a thin layer of oil, undisturbed, about three minutes a side until golden brown on the bottom, then flip carefully and cook the second side (said as 'another two ish minutes', then 'another three-ish minutes').

Drain on paper towel and salt lightly while warm.

Top with the chicken mixture, jalapeno and a dusting of white and black sesame seeds.