The featured ingredient in this recipe is green onion (white part).

Slice the green onion diagonally into thin pieces.

Mix the cooked rice with all of [A].

Cut the chicken thighs into small, bite-sized pieces. Heat 1 teaspoon vegetable oil on a griddle or large skillet over medium heat, and cook the chicken.

Once the chicken is cooked through, add the combined [B] ingredients and stir to coat. Cook until the sauce is absorbed, then remove from the pan.

Wipe the griddle or skillet clean, add 2 teaspoons vegetable oil, and heat. Spread the rice mixture from step 3 into a thin, round shape.

When the bottom is lightly browned, flip it over and spread mayonnaise on top. Add the sliced green onion from step 2, the cooked chicken from step 5, corn, and shredded cheese. Cover and cook until the cheese melts.

Once the cheese has melted, remove from heat. Sprinkle with chopped nori and, if desired, shichimi togarashi.