Teriyaki chicken onigiri | Japanese street food favorite

Rinse the sushi rice thoroughly in cold water at least three times until the water runs clear, then drain it. Place it in a pot with 360 ml of water, bring to a boil, then cover and cook over low heat for 15 minutes. Remove from the heat and let it steam covered for another 10 minutes.

In a small bowl, mix the rice vinegar with the sugar and salt until completely dissolved. Transfer the warm rice to a bowl, drizzle with the vinegar mixture, and gently fold with a spatula using cutting motions, then let it cool to room temperature.

Cut the chicken thigh fillets into small, bite-sized cubes. For the sauce, mix together the soy sauce, mirin, honey, and finely grated ginger in a small bowl.