Get your rice on to cook as per packet directions. I like using my pressure cooker for rice.

While the rice is cooking make your teriyaki sauce by placing a medium sized pan over a medium heat and adding mirin, soy sauce and sugar. Cook, stirring occasionally, until sauce has thickened a little, approximately 6 minutes. Take off the heat and set aside.

When the rice is cooked, place on a glass, wood or ceramic bowl and add the sushi vinegar, sugar and salt. Mix well and leave to cool.

To cook the chicken place a medium sized pan on a medium heat. Take the chicken and if there are any areas that are really thick, cut a little with a knife so they cook evenly. Add 1 teaspoon of oil to the pan, and then the chicken. Cook until golden on one side. Flip and add 4 tablespoons of teriyaki sauce. Continue to cook the chicken until cooked through. I usually add a little more sauce while cooking so that they are nice and saucey!

Once cooked, remove from the pan and slice.

To assemble, place rice in your bowl then add the chicken and vegetables, then drizzle with Kewpie and add ginger and sliced seaweed snacks and scatter with sesame seeds. Drizzle over any remaining sauce.

Serve.

Happy Cooking xx Jana