Rinse 1 cup of short-grain sushi rice under cold water until the water runs clear, then cook according to package instructions. Stir in ½ teaspoon of salt and optional furikake once cooked.

Cut 1 pound of chicken into small pieces. In a bowl, mix with 2 tablespoons soy sauce, 1 tablespoon sake, a pinch of baking soda, and 1 tablespoon cornstarch. Let marinate for about 30 minutes.

Whisk together ¼ cup soy sauce, 2 tablespoons mirin, and 1 tablespoon brown sugar in a small bowl for the teriyaki glaze. Set aside.

Heat 1 tablespoon of oil in a nonstick pan over medium-high heat. Cook the marinated chicken for 2-3 minutes until golden brown and fully cooked.

Lower heat, add 2 cloves minced garlic to the pan, and sauté for about 30 seconds. Pour in the teriyaki sauce and stir for 1-2 minutes until thickened.

Wet your hands, scoop about ⅓ cup of sushi rice into one palm, create a well in the center, add a spoonful of chicken, and cover with another ⅓ cup of rice. Shape into a triangle.

Wrap the formed onigiri with rectangles of nori and serve immediately or store wrapped in plastic.