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Cook the Rice: Rinse your rice 4-5 times or until the water runs clear. Place the bowl back in the cooker, add your water, and press the cook button.
Make the Chicken Katsu: Cut each chicken thigh into 3 equal pieces. Cover with Saran Wrap and gently beat to even them out. Salt and pepper both sides. Set up dredging station with flour, beaten eggs, and panko. Dredge chicken in flour, then egg, then panko. Fry in oil at 350°F for 5-6 minutes until golden.
Make the Sauce: Combine shoyu, ketchup, Worcestershire sauce, oyster sauce, hot honey, and brown sugar in a small pot. Whisk on medium/low heat until sugars are dissolved and slightly thickened.
Assembling your Musubi: Cut nori into 3 strips. Lay one strip rough side up. Use a musubi mold to add ½ to ¾ cup of rice, press down, and lift off mold. Sprinkle furikake, add katsu, and drizzle with sauce. Spread a pinch of rice on the opposite end of nori and roll tightly.