Rinse 1 cup of short-grain rice under cold water until clear. Cook in rice cooker with 1.15 cups of water for 20 minutes, then let sit for 10 minutes. Mix in 0.5 tsp salt and optional 2 tbsp furikake.

Cut 0.5 lbs of chicken into small pieces. Marinate with 2 tsp soy sauce, 1 tbsp sake, 0.25 tsp baking soda, 1 tsp cornstarch. Cover and refrigerate for 30 minutes.

In a bowl, whisk 1.5 tbsp soy sauce, 1 tbsp mirin, and 1 tbsp brown sugar until dissolved to prepare teriyaki sauce.

Heat 1 tbsp oil in a pan over medium-high heat. Add marinated chicken; stir-fry for 2-3 minutes until cooked and golden brown.

Lower heat, add 1 tbsp minced garlic and sauté for 30 seconds. Pour in teriyaki sauce and simmer for 2-3 minutes until thickened.

Wet your hands, scoop about ⅓ cup rice, create a well, add 1 tbsp chicken filling, cover with rice, and shape into a triangle. Wrap with nori.

Serve warm or at room temperature. Enjoy with pickled vegetables or dipping sauce.