Rinse 1 cup of sushi rice until the water runs clear, then cook in a rice cooker with 1.15 cups of water for about 20 minutes. Transfer to a bowl and mix in ½ teaspoon of salt and optionally, a tablespoon of furikake.

Cut the chicken into 1-inch cubes. In a bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of sake, ½ teaspoon of baking soda, and 1 tablespoon of cornstarch, then toss in the chicken. Cover and refrigerate for 30 minutes.

Prepare the teriyaki sauce by mixing ¼ cup of soy sauce, 2 tablespoons of mirin, and 1 tablespoon of brown sugar until the sugar dissolves.

Heat 1 tablespoon of oil in a skillet over medium-high heat. Add the marinated chicken and stir-fry for 5-7 minutes, adding 2 cloves of minced garlic during the last 30 seconds.

Pour the teriyaki sauce over the chicken, stirring for 2-3 minutes until the sauce thickens.

Wet hands and take about ⅓ cup of rice, flatten, add a tablespoon of chicken filling, cover with more rice, and shape into a triangle. Wrap with nori.

Repeat until all ingredients are used. Serve immediately or refrigerate.