Cook the rice right. Rinse short-grain rice until the water runs mostly clear. Cook according to package instructions. Rest 10 minutes, then fluff. Keep it warm; slightly warm rice shapes best.

Make the teriyaki chicken. Heat a little oil in a pan over medium-high. Add diced chicken and cook until just browned. Stir in soy sauce, mirin, sake, sugar, ginger, and garlic. Simmer 2–3 minutes until glossy. If you like it thicker, add the cornstarch slurry and cook 30 seconds more. Let it cool to warm room temp.

Season the rice lightly. Sprinkle a pinch of salt over the warm rice and mix gently. This subtle seasoning makes the onigiri taste complete.

Prep your station. Set out a bowl of water with a bit of salt. Wet and lightly salt your hands to prevent sticking and add flavor. Have nori strips ready.

Form the base. Take about 1/3 cup of rice and press it into a small disk in your palm. Keep it compact but not crushed.

Add filling. Spoon 1–2 tablespoons of teriyaki chicken into the center. Don’t overfill or it will burst.

Shape the onigiri. Add another spoonful of rice on top. Cup your hands and gently press into a triangle or oval, turning and pressing to seal the edges. Aim for firm but not smashed.

Wrap with nori. Press a strip of nori around the base or one side. The nori keeps your hands clean and adds flavor and texture.

Garnish. Sprinkle with toasted sesame seeds if you like. Repeat with the rest of the rice and chicken.

Serve warm or at room temp. They’re best the day they’re made, but store well (see below).