Place all ingredients for the seasoned rice in a rice cooker and set to cook. Alternatively place all of the rice ingredients into a saucepan with 3 1/2 cups water. Bring to a boil over high heat, then turn the heat to low and simmer with a tight fitting lid until all water has absorbed and rice has cooked through, about 15-20 minutes.
While the rice is cooking, place the chicken along with ½ cup teriyaki marinade into a large sauté panover medium heat. Sauté until the chicken is cooked through, about 8-10 minutes. Turn off the heat, drain off the liquid from the pan and coat the chicken with 1 cup of teriyaki sauce.
Mix all ingredients for the sriracha mayo in a small bowl.
Serve the chicken in a bowl over the rice along with the cucumber, avocado, and nori triangles, drizzled with sriracha mayo and sprinkled with sesame seeds.
