1. Add chicken, garlic, soy sauce and sake in a bowl and mix well. Marinade for 15 minutes.
2. Meanwhile, mix mayonnaise and sri racha sauce together in a bowl and set aside.
3. Add salt to the rice and using a plastic or wooden spoon, fluff the rice (do not over mix or toss) until salt is evenly mixed in.
4. In a small pan over medium heat, add oil, carrots and ginger and fry for 2-3 minutes, until vegetables are soft but still yielding a slight crunch. Transfer to a plate and set aside.
5. Using the same pan, add chicken and cook on medium for 5 minutes, or until chicken is cooked through. Set aside.

Assembling the onigiri:

1. Set a bowl of water next to your ingredients.
2. Wet your hands (this prevents the rice from sticking) and grab a small handful of rice. Flatten the rice and shape it into a triangle.
3. Make a dent in the center of the nigiri and spread a little sir racha mayonnaise all the way to the tip of the nigiri.
4. Lay a few strips of scallions, ginger and carrot in the center of the dent.
5. Finish by adding one or two pieces of chicken on top of the vegetables.
6. Lay the onigiri on top and in the center of a sheet of nori. Fold in half and serve onigiri individually or on together on a plate.