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Start by marinating the chicken thigh with the fresh grated ginger, white miso, and sweet soy sauce.
In a skillet, combine the soaked rice with the appropriate amount of water, adjusting based on the type of rice you are using.
Add the shio kombu to the skillet with the rice and water.
Cook the rice according to the instructions specific to the rice type until it is fully cooked.
Once the rice is ready, add the marinated chicken to the skillet and cook until the chicken is thoroughly cooked.
Before serving, garnish the dish with fresh chopped green onions and toasted sesame seeds.