Prepare the roasted barley tea: Steep the roasted barley tea bags in boiled water for 10 minutes. Squeeze and remove tea bags. Refrigerate the tea to cool. Serve over ice if preferred.

Prepare the rice: Cook the sushi rice according to package instructions. In a small bowl, mix the warm sushi rice with rice vinegar and a pinch of salt. Set aside to cool slightly.

Press the breadcrumbs onto the chicken until coated well.

Cook the chicken tenders: Preheat an air fryer (or oven). Cook the chicken tenders to an internal temperature of 160F / 71C.

Slice the chicken and toss with soy sauce, sriracha, and honey until lightly coated.

Prepare the edamame according to the directions on the package. Sprinkle lightly with salt.

Assemble the onigirazu: Place one nori sheet shiny-side down on a flat surface. Add a thin layer of rice in the center. Layer avocado, cucumber, chicken, sesame seeds, and another thin layer of rice on top.

Using a sharp knife, cut the onigirazu in half.

Serve with edamame, kimchi, and cold barley tea.