01 - Rinse rice thoroughly under cold water until the water turns clear. In a saucepan, combine rice, water, and salt. Bring to a boil over medium heat, reduce to a low simmer, cover, and cook for 12 to 15 minutes. Remove from heat and let rest, covered, for an additional 5 minutes.
02 - In a mixing bowl, whisk together soy sauce, mirin, honey, rice vinegar, brown sugar, minced garlic, and grated ginger until well combined.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and sauté for 5 to 7 minutes until golden and fully cooked.
04 - Pour the teriyaki sauce over the cooked chicken. Simmer for 2 to 3 minutes, then stir in the cornstarch slurry. Continue cooking for 1 to 2 minutes until the sauce thickens and coats the chicken evenly. Remove from heat.
05 - While the chicken cooks, julienne the carrot, slice the cucumber and spring onions, and prepare edamame and fresh herbs as desired.
06 - Divide steamed rice among four serving bowls. Top with teriyaki chicken, carrots, cucumber, edamame, and spring onions. Sprinkle with sesame seeds and optional fresh herbs. Serve immediately.