Ingredients:
In a bowl combine the vinegar, sugar, and salt, stirring until sugar is dissolved. Transfer cooked sushi rice to a shallow bowl; sprinkle with 1/3 cup vinegar mixture. Set aside the remaining vinegar mixture for assembly. With a wooden paddle or spoon, stir rice with a slicing motion until cooled. Cover with a damp cloth to keep moist. (Rice mixture may be made up to 6 hours ahead and stored at room temperature, covered, with a damp towel. Do not refrigerate.
Bake chicken according to package directions; cool. Cut into long thin strips. In a large bowl, combine the juice concentrate, soy sauce, ginger, pepper flakes and oil; set aside 1/2 cup for serving. Add chicken to the remaining orange mixture; toss to coat.
Cover the sushi mat with plastic wrap. Spread 1/4 cup almonds in an even layer over plastic wrap to a 9-in. x 6-in. rectangle. Moisten hands with reserved vinegar mixture, press rice in a thin even layer over almonds. Arrange a small amount of chicken mixture, green onion, red pepper flakes, and orange strips about 1-1/2 in. from bottom edge of rectangle. Holding the bamboo mat, roll the rectangle away from you, being careful to enclose the filling with rice. Use the mat to help you squeeze the roll into a compact log. Remove mat; set tempura roll aside. Repeat, creating six tempura rolls. Cut each into 1-1/2 inch slices. Serve with reserved sauce.
