Cook the rice for sushi. Once done, mix in the sushi vinegar and let it cool.

Poke several holes in the chicken thighs with a fork. Marinate them for about 20 minutes with the ingredients marked with ★ (sake, 2 tbsp soy sauce, ginger).

Remove the chicken from the marinade. Heat vegetable oil in a skillet and cook the chicken skin-side down. Flip, cover, and cook through.

Add the marinade and the ingredients marked with ☆ (mirin, sugar, 2 tbsp soy sauce) to the pan. Simmer until slightly thickened.

Place 1/3 of the rice on a sheet of nori, leaving about 1 inch (3 cm) at the top and 1/2 inch (1 cm) on each side uncovered.

Lay green leaf lettuce and about 4 strips of teriyaki chicken across the center of the rice.

Using a sushi mat, roll up the nori and rice, starting from the front and rolling toward the far edge of the rice.

Remove the sushi mat and finish rolling so the seam is on the bottom. Let the roll sit until the nori softens, then slice.