Rinse sushi rice under cold water until water runs clear. Combine rice and water in a rice cooker or saucepan, cook until tender. Fluff and let cool slightly.

Mix salt and rice vinegar and fold into the cooked rice. Set aside to cool.

In a small saucepan, combine soy sauce, mirin, sugar, garlic, and ginger. Heat until sugar dissolves, simmer for 5–7 minutes until thickened. Remove from heat.

Shred cooked chicken and toss with 2–3 tablespoons of teriyaki sauce.

Wet hands, sprinkle with salt. Take 1/3 cup rice, flatten, add chicken, fold rice around filling, shape into triangle or ball.

Wrap a nori strip around the base and sprinkle with sesame seeds.

Serve immediately or store in airtight container for up to 24 hours.