Rinse sushi rice under cold water until the water runs clear. Cook according to package instructions, typically by steaming for about 20 minutes. Transfer to a bowl and let cool slightly. Fold in fine salt and furikake.

Cut chicken into small pieces. In a bowl, combine with soy sauce, sake, baking soda, and cornstarch. Marinate in the fridge for 30 minutes.

In a small bowl, mix teriyaki sauce ingredients: soy sauce, mirin, and brown sugar. Stir until well combined.

Heat oil in a nonstick pan over medium heat. Add marinated chicken and stir-fry for 2-3 minutes until cooked through.

Lower heat, add minced garlic, and cook for 30 seconds. Pour in teriyaki sauce and stir well to coat chicken. Cook for another 1-2 minutes until sauce thickens.

Wet hands, scoop about ⅓ cup rice into palm, creating a pocket. Place 1 tablespoon of filling into the pocket and mold rice into a triangle shape.

Wrap a small rectangle of nori around the bottom of each triangle, applying gentle pressure to help it stick.