Season and sear the PERDUE® PERFECT PORTIONS® in a saute pan until fully cooked. Brush with teriyaki sauce and set aside.

Season your sushi rice with the rice vinegar and furikake. Let chill to room temperature.

Place a nori sheet on a cutting board. Slice the chicken into thin slices so they fit the musubi press. Place musubi mold on the top ⅔ of the nori sheet. Add the sushi rice inside the musubi mold and spread the rice evenly. Sprinkle some furikake on the rice and add a layer of thinly sliced chicken teriyaki. Cover the chicken with another layer of rice.

Use the musubi press and press down all the layers of rice and chicken. Slowly lift the mold off the nori sheet while holding the musubi press. Fold the nori and seal it with water.