Teriyaki Chicken Onigiri

Instructions

1. Cook the rice
   Place the rinsed rice and water in a rice cooker and cook according to manufacturer's instructions. Alternatively, cook in a heavy-bottomed pot: bring to a boil, reduce heat to low, cover and simmer for 15 minutes, then remove from heat and let stand covered for 10 minutes.
2. Prepare the teriyaki sauce
   In a small bowl, combine soy sauce, mirin, sake (if using), brown sugar, minced garlic, and grated ginger. Mix well until sugar is dissolved.
3. Cook the chicken
   Heat vegetable oil in a skillet over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-6 minutes. Pour in the teriyaki sauce and bring to a simmer. Reduce heat to medium-low and continue cooking until sauce thickens and coats the chicken, about 7-8 minutes. Remove from heat and let cool slightly.
4. Season the rice
   Transfer the cooked rice to a large bowl. Sprinkle with salt and gently fold to incorporate. Let the rice cool until it's warm but not hot (around 110°F/43°C) - cool enough to handle but still warm.
5. Form the onigiri
   Wet your hands with water and sprinkle a bit of salt on your palms to prevent sticking. Take a handful of rice (about 1/3 cup) and create an indentation in the center. Place about 1 tablespoon of the teriyaki chicken filling in the indentation. Add a bit more rice on top if needed, then gently press and mold the rice around the filling to form a triangular or oval shape.
6. Add nori and garnish
   Wrap a strip of nori around the bottom third of each onigiri, leaving the top exposed. This serves as a handle and helps hold the rice ball together. Sprinkle some toasted sesame seeds on top of each onigiri.
7. Serve and enjoy
   Arrange onigiri on a serving plate and garnish with chopped green onions. Serve immediately or wrap individually in plastic wrap to enjoy later. If storing, keep at room temperature for up to 4 hours or refrigerate for up to 24 hours.