Start by bringing a pot of water to a gentle boil. Carefully add the boneless, skinless chicken breasts and let them cook for 15–20 minutes, ensuring they're fully cooked and no longer pink inside.

After the chicken has cooled for a few minutes, use two forks to shred it into bite-sized pieces.

In a small bowl, combine low-sodium soy sauce and sugar, stirring well until the sugar is completely dissolved.

Rinse the sushi rice under cold water until the water runs clear, which helps eliminate excess starch.

Once the rice is warm and slightly sticky, wet your hands to prevent sticking and shape the rice around the chicken.

Serve them immediately while they're warm or wrap them in plastic wrap for later enjoyment.