Mix sugar, salt, and vinegar in a bowl until dissolved. Add cooked rice and mix gently to combine. Let cool.

Rub okra with salt, rinse under running water, and microwave for 30 seconds at 600W. Slice into 1cm pieces.

Combine ground chicken, sake, sugar, soy sauce, and ginger in a microwave-safe container. Cover and microwave for 3 minutes at 600W. Stir and let sit for 5 minutes to absorb flavors.

Beat the egg with a pinch of salt. Heat salad oil in a pan and cook thin layers of egg mixture one at a time, flipping once. Slice into thin strips.