For rice that has more separated grains once cooked, rinse it first in a fine mesh sieve until the water runs clear.

If you have a rice cooker, add the rice and water to the rice cooker and cook according to the manufacturer’s instructions.

Or cook the rice on the stovetop according to package directions, until the rice is plump and just tender.

In a small bowl, whisk together the rice wine vinegar, sugar, and salt. Sprinkle evenly over the cooked rice and fold briefly to incorporate.

Preheat oven to 400°F.

In a small saucepan set over medium to medium-high heat, whisk together the soy sauce, water, light brown sugar, rice wine vinegar, garlic, ginger, sesame oil, and cornstarch. Cook for 2-3 minutes or until the mixture has thickened into a glaze.

Add half of the teriyaki sauce to a medium bowl, then whisk in the olive oil. Add the cubed chicken and fold until evenly coated.

Place chicken on a rimmed sheet pan and bake for 10-15 minutes, until chicken is just cooked through.

Brush the chicken with the reserved teriyaki sauce and place the pan under the broiler for 2-3 minutes, or until the teriyaki sauce is browned and caramelized.

In a small bowl, whisk together rice vinegar, lime juice, and sriracha. Add mayonnaise and sesame oil, and whisk to combine. Add water, if desired, and whisk until smooth. Refrigerate until ready to use.

Divide the rice between two large bowls or three to four smaller bowls. Top with teriyaki chicken, pickled red onions, and your additional toppings of choice.

Drizzle with the spicy mayo vinaigrette and garnish with green onion and sesame seeds. Enjoy immediately.