Start by rinsing the sushi rice under cold water to remove excess starch. Drain it well. In a saucepan, combine the rinsed rice and filtered water. Bring it to a boil over medium-high heat. Once it boils, reduce the heat to low, cover, and let it simmer for 20 minutes.

Take it off the heat and let it rest for 10 minutes. When it’s fluffy, transfer it to a bowl and stir in the rice vinegar, sugar, salt, and mirin. Set aside.

In a bowl, mix the soy sauce, water, brown sugar, rice vinegar, sesame oil, grated ginger, minced garlic, and honey.

This sweet and savory marinade will be the star of your dish. Add the chicken cubes and let them marinate for at least 30 minutes, or up to two hours if you have the time.

In a large skillet, heat the vegetable oil over medium heat. Once hot, add the marinated chicken, stirring often until cooked through and golden brown.

This usually takes about 8-10 minutes. If you want to thicken the sauce, add the cornstarch mixture while cooking and simmer until the sauce coats the chicken.

In a small bowl, whisk together the mayonnaise, rice wine vinegar, lime juice, water, sesame oil, sriracha, and soy sauce. Adjust the ingredients to your taste. This dressing brings the bowl together, adding creaminess and a touch of spice.

Start with a base of sushi rice in your bowl. Layer the cooked teriyaki chicken on top. Then, add the shaved carrot, steamed edamame, diced pineapple, pickled red onions, and cucumber slices. Drizzle the spicy mayo dressing over everything and finish with green onions and sesame seeds for garnish.