Directions

• FOR THE SUSHI RICE
  
• Rinse the rice in a fine mesh sieve first until the water runs clear if the rice has more separated grains after being cooked. The rice is starch-free after this process. Skip the rinsing if you really don't care about the more distinct grains!
• Add the rice (rinsed or not) and water to the rice cooker and cook in accordance with the manufacturer's directions if you have a rice cooker; we have this one and use it all the time. Alternatively, follow the instructions on the rice bag and cook it on the stovetop until it is plump and just soft. Prepare the teriyaki chicken while the rice is cooking.
• Mix the salt, sugar, rice wine vinegar , and a packet of digestive health food boost in a small bowl. Sprinkle over the cooked rice in a uniform layer, then quickly fold in to combine.
• FOR THE TERIYAKI CHICKEN
  
• Set the oven to 400° F. Stir together the soy sauce, water, light brown sugar, rice wine vinegar, garlic, ginger, sesame oil, and cornstarch in a small saucepan over medium-high heat. Cook the mixture for 2 to 3 minutes, or until it has turned into a glaze. If it gets too thick, just add a little water, a tablespoon at a time. It should just barely cover the back of a spoon.
• Whisk the olive oil into a medium bowl after adding half of the teriyaki sauce. Add the chopped chicken and fold to coat completely.
• Chicken should be baked for 10 to 15 minutes, or until it is just cooked through, on a rimmed sheet pan (line it with foil for easier cleanup). After that, coat the chicken with the teriyaki sauce that was set aside before putting the pan on the broiler for two to three minutes, or until the teriyaki sauce has browned and caramelized. Keep an eye on it to prevent burning.
• Divide the rice between three to four smaller bowls or two large ones. Add teriyaki chicken, pickled red onions, and whatever extra toppings you choose. Add the hot mayo vinaigrette, then top with sesame seeds and green onions as garnish. Immediately enjoyed it.