Rinse the rice under cold water in a fine mesh strainer until the water runs clear, about 5 minutes.

Combine the rinsed sushi rice with 2 ½ cups of water in a medium pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.

Mix 1 teaspoon of salt, 1 tablespoon of rice vinegar, and 1 tablespoon of sugar in a small bowl until dissolved.

Fold the vinegar mixture into the warm rice gently using a spatula.

Mix shredded cooked chicken with 2 tablespoons of soy sauce and 1 tablespoon of sesame oil until evenly coated.

Wet your hands and take about ¼ cup of seasoned rice, flatten it, place a spoonful of chicken mixture in the center, and mold the rice around it.

Wrap a strip of nori around each rice ball if desired.

Continue until all ingredients are used and arrange the rice balls on a serving plate.