Rinse and cook the sushi rice: Place the 2 cups sushi rice in a fine-mesh sieve and rinse under cold running water until the runoff is mostly clear (this removes excess surface starch so the cooked rice stays glossy and separates slightly rather than turning gummy). Drain for 5 minutes. Combine rice and 2 1/2 cups water in a medium heavy-bottomed pot, bring to a boil uncovered, then immediately reduce to a low simmer and cover tightly. Cook 15 minutes without lifting the lid (so steam cooks the rice evenly). Remove from heat and let rest, covered, 10 minutes — resting lets the grains firm up and finish steaming.

Make the sushi rice seasoning: While the rice rests, warm 3 tablespoons rice vinegar and 2 tablespoons sugar with 1/4 teaspoon kosher salt in a small saucepan or microwave until the sugar dissolves (do not boil) — warming helps the sugar dissolve quickly and melds the flavors. Transfer to a shallow bowl and fold the seasoning into the cooked rice with a rice paddle or wooden spoon using cutting-and-folding motions to avoid smashing the grains; fan the rice slightly to cool it faster and give it a shiny finish.

Prep the chicken: Pat the chicken thighs dry and season lightly with 1/4 teaspoon kosher salt and a few grinds of black pepper. Dry chicken sears better — moisture on the surface will steam and prevent browning — so patting dry is essential.

Make the teriyaki sauce base: In a small bowl combine 1/3 cup soy sauce, 2 tablespoons mirin, 2 tablespoons light brown sugar, 1 tablespoon grated ginger and the minced garlic. Mix the 1 tablespoon cornstarch with 2 tablespoons cold water to form a slurry (this will thicken the sauce when added at the end). Keeping flavors separate until glazing lets you control sweetness and viscosity.

Sear the chicken: Heat a large nonstick or cast-iron skillet over medium-high heat and add 2 tablespoons vegetable oil. When the oil is shimmering (this ensures immediate contact heat to create a caramelized crust), add the chicken thighs, smooth-side down, spacing them so they don’t crowd — crowding reduces temperature and prevents browning. Sear 4–5 minutes without moving until deeply golden, then flip and sear the other side 3–4 minutes. Searing builds Maillard flavors (complex savory notes) that make the final dish taste richer.

Simmer in broth to finish: Pour 1 cup low-sodium chicken broth into the pan and reduce heat to medium-low. Cover and simmer 6–8 minutes until the internal temperature reaches 165°F (74°C). Finishing in liquid keeps the chicken moist and infuses it with gentle flavor while avoiding over-charring the glaze stage.

Cook vegetables while chicken simmers: Bring a small pot of water to a gentle boil and blanch the frozen corn and mixed vegetables 1–2 minutes until just heated through and still bright (blanching preserves snap and color). Drain and toss with a pinch of salt and 1 teaspoon sesame oil — this adds shine and a nutty note. Timing the vegetables to cook while the chicken simmers saves time and ensures everything is hot together.

Glaze the chicken: Remove the chicken from the pan and set aside on a plate. Pour off any excess fat from the pan, leaving the pan juices. Return the pan to medium heat, add the teriyaki mixture, bring to a gentle simmer and then whisk in the cornstarch slurry. Cook 1–2 minutes until the sauce thickens to a glossy glaze. Taste and, if it’s too sharp, add 1 teaspoon honey or a splash more mirin to round acidity. Thickening the sauce concentrates the flavors and helps it cling to the chicken.

Coat the chicken: Return the chicken thighs to the pan and spoon the hot glaze over them for 1–2 minutes, flipping so both sides get lacquered. The heat slightly caramelizes the glaze — this step creates the sticky, shiny Teriyaki finish prized in restaurants.

Assemble the bowls: Divide the seasoned sushi rice between four bowls (about 1 1/2 cups cooked rice per bowl). Slice the glazed chicken into 1/2-inch slices and arrange across the rice. Add the blanched corn and mixed vegetables at the side. Spoon any remaining glaze from the pan over the chicken and rice for extra flavor.

Garnish and finish: Drizzle 1 teaspoon sesame oil over each bowl, scatter sliced scallions and toasted sesame seeds, and finish with a squeeze of lemon or lime if you like brightness. Add nori strips or pickled ginger for an elevated touch. Let bowls rest 1 minute before serving so the glaze can set slightly.