Rinse the rice in a fine-mesh sieve under cold water, stirring with your hand, until the water runs mostly clear (about 2–3 rinses). This removes excess starch and prevents gummy rice.

Combine the rinsed rice, 0.9 cups water and 1 tsp salt in a small pot with a tight-fitting lid (or in a rice cooker). Let sit 10 minutes if time allows to hydrate the grains.

Bring the pot to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 12–14 minutes without lifting the lid.

After cooking time, remove from heat and let rice rest, covered, for 10 minutes to finish steaming. Fluff with a fork and, if using, sprinkle 0.5 tsp furikake and gently fold to distribute.

Teriyaki Chicken

Pat the 6 oz chicken pieces dry with paper towels. Season lightly with a pinch of salt and pepper.

In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sake, 1 tbsp brown sugar, 0.5 tsp minced garlic, and 0.5 tsp grated ginger until sugar dissolves. This is the teriyaki sauce.

Heat a nonstick skillet or frying pan over medium-high heat. Add 1 tbsp vegetable oil and swirl to coat.

When the oil is shimmering, add the chicken pieces in a single layer. Cook undisturbed 2–3 minutes to brown, then stir and continue cooking another 2–3 minutes until cooked through (internal temperature 165°F / 74°C) and nicely browned.

Reduce heat to medium-low and pour the prepared teriyaki sauce over the chicken. Stir to coat and let the sauce come to a gentle simmer for 1–2 minutes.

Mix 0.5 tsp cornstarch with 0.5 tbsp water to make a slurry. Pour the slurry into the simmering sauce and stir; cook 30–60 seconds until sauce thickens and becomes glossy, coating the chicken.

Taste and adjust: if too salty, add a splash (1–2 tsp) water; if too sweet, add a few drops soy sauce. Remove from heat. Sprinkle 1 tbsp sliced green onion and 0.5 tsp sesame seeds over the chicken.

Assembly

Portion 1 1/2 scoops rice into the serving box. (A typical restaurant scoop is ~3/8 cup; the cooked rice quantity above yields roughly one small-serving portion—adjust if your scoop size differs.)

Place the teriyaki chicken beside the rice, spooning the glossy sauce over the chicken and a little onto the rice if desired.

Garnish with the remaining green onion and sesame seeds. Add an optional lemon wedge or a small piece of pickled ginger on the side.

Serve warm. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat gently in a microwave or stovetop, adding a splash of water to the rice if dry.