Add a splash of oil to a frying pan. Add the chicken, skin side down, and cook for 5 minutes until the skin is nice and brown. Turn the chicken over and cook for another 4 minutes. Keep turning the thighs until they are cooked through. Leave them on a board to rest.

Teriyaki time. Add soy sauce, mirin, 3 tbsp of water and a tsp of ginger to a pan. Mix them all together. Add a level tbsp of sugar. Stir it in. Cook the sauce until it is nice and thick. Remove from the heat.

Once the rice is ready, add a heaped tsp of wasabi paste to it. Mix it in.

Slice up your chicken thighs. Add a big spoonful of the sticky rice to a plate. Top with 2 thighs and pour over your thick teriyaki sauce. Tuck in! Enjoy!