Wash rice several times in cold water until the water is clear in a large bowl. Put rice in a large saucepan with two cups of water. Set aside for 30 minutes.

Put the saucepan on high heat, cover and bring to a boil. Reduce heat to low; continue to cook for 15-20 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Cover and let stand for about 10 minutes.

Combine vinegar, sugar and salt in a small bowl, stirring until sugar is dissolved.

Put rice in a shallow bowl and sprinkle 1/3 cup vinegar mixture over it. Keep the remainder of the vinegar mixture to assemble. Stir the rice with a wooden paddle or spoon in a slicing motion until it has cooled. Cover the rice with a damp cloth.

Using the package’s directions, bake the chicken and cool. After cooling, cut the chicken into strips. Mix the juice concentrate, ginger, pepper flakes, soy sauce, and oil in a large bowl; keep 1/2 cup aside for serving. Toss the remaining orange mixture with the chicken.

Using plastic wrap, cover the sushi mat. Over plastic wrap, spread 1/4 cup almonds evenly to a 9-by-6-inch rectangle. Use the reserved vinegar mixture to moisten your hands. Spread rice over almonds in a thin, even layer.

Add a small amount of chicken mixture, green onion, red pepper, and orange strips about 1-1/2 inches from the bottom of the rectangle. When rolling the rectangle, be careful to enclose the rice filling with the bamboo mat.

Using the mat, compress the roll into a compact log. Remove the mat, and set the tempura roll aside. Repeat six more times. Cut each into 1-1/2 inch pieces.