Rinse the rice under cold water until the water runs clear, then soak for 15 minutes and drain—this removes excess starch and ensures fluffy, separate grains. Combine the drained rice with 1 cup water in a pot, bring to a boil over medium-high heat, then immediately reduce to low heat, cover, and simmer for 10 minutes. Remove from heat and let rest, covered, for 10 minutes to allow the rice to fully absorb the water. While the rice cooks, prepare all your other components so everything comes together efficiently.

While the rice is still warm from resting, gently fold in 4 tablespoons rice vinegar, 2 teaspoons sugar, and 1/2 teaspoon salt until evenly distributed—this seasons the rice while it absorbs the vinegar for authentic sushi-style flavor. Simultaneously, pour boiling water over the thinly sliced red onion, let sit for 1 minute, then drain completely. Toss the drained onion with 3 tablespoons rice vinegar, 1 teaspoon sugar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; set aside to marinate while you prepare the other components. I like to quick-pickle the onions this way—it mellows their sharp bite and adds a bright acidity that balances the sweet teriyaki chicken perfectly.

While the rice cools slightly, julienne the carrot, thinly slice the bell pepper and cucumber, measure out the edamame, and cut the pineapple into bite-sized chunks—having everything prepped and ready prevents a rushed final assembly. In a small bowl, whisk together 3 tablespoons mayonnaise, 1.5 teaspoons toasted sesame oil, and 1.5 tablespoons water until smooth and creamy; set aside. This mayo mixture acts as a luxurious sauce that ties all the flavors together.

Heat a skillet over medium-high heat and cook the 10 oz chicken cutlets for 3-4 minutes per side until golden brown and cooked through. Pour in 4 tablespoons teriyaki sauce along with 1 tablespoon water, then add 1/2 teaspoon grated fresh ginger, the minced garlic, and 1 teaspoon honey; simmer for 1 minute, stirring to coat the chicken evenly. Remove from heat and let cool slightly, then slice the chicken into bite-sized strips. The chicken should be glossy and caramelized from the teriyaki glaze—I like to tilt the pan to collect the sauce and spoon it over the chicken to ensure every piece is coated.

Divide the seasoned rice from Step 1 evenly among serving bowls, creating a base for each bowl. Arrange the pickled onions from Step 2 and prepped vegetables and edamame from Step 3 in sections on top of the rice, then top each bowl with the glazed chicken strips from Step 4. Drizzle generously with the sesame mayo mixture, scatter toasted sesame seeds over the top, and serve immediately while the rice is still warm and the fresh ingredients are crisp.