Heat up the sesame oil in a small pan. Cook the ground chicken until it starts to change its color.

Lower the heat and add in the tamari soy sauce, sake, sugar and grated ginger. Cook until the mix is no longer saucy.

Mix the cooked chicken into rice.

Split the chicken rice into four and place each on a piece of cling wrap. Wrap gently, then shape into triangles. Alternatively, you can wet both of your hands and shape into triangles.

Wrap the rice balls with nori seaweed upon serving. Optional: top with white toasted sesame.