Cook the sushi rice according to your rice cooker instructions. If using stovetop, rinse 1 cup of rice until water runs clear, combine with 1.25 cups of water, bring to boil, reduce heat, cover, and cook for 20 minutes, fluff and mix with salt and furikake.

Cut 1 pound of chicken into small pieces, mix together soy sauce, sake, baking soda, and cornstarch in a bowl, add chicken and marinate for at least 30 minutes.

Combine soy sauce, mirin, brown sugar, and minced garlic in a bowl to create a teriyaki sauce, mix until sugar is dissolved.

Heat oil in a nonstick pan over medium-high heat, add marinated chicken in a single layer, cooking until golden brown for 2-3 minutes, flipping halfway.

Lower heat, add minced garlic to the pan, sauté until fragrant, pour in teriyaki sauce, simmer for 2-3 minutes, return chicken and toss to coat.

Wet hands, take about 1/3 cup of rice, shape into a ball, create a well, spoon in 1 tablespoon of chicken filling, cover with more rice and mold into a triangle.

Wrap each onigiri with nori, keeping one side open, and serve immediately or pack for lunch.