Rinse the chicken in water and pat dry with paper towels . Season the chicken lightly with kosher salt and set aside . Add the soy sauce , sugar and miring to a small sauce pan . Mix the cornstarch in the water and add to the sauce pan . Bring the mixture to a boil , then reduce to simmer . Add the rice vinegar and Japanese 7 spice and cook for 5-10 minutes or until the sauce thickens , stirring occasionally . Spray a grill pan with cooking spray and bring to medium high heat . Add the chicken thighs but don ' t crowd the pan . Cook the chicken for 5-7 minutes on each side . Baste each side of the chicken with the 7 spice teriyaki sauce and cook for an additional 2 minutes each side . Remove from the pan , lightly tent with foil and rest for 3-5 minutes . Repeat with the other chicken thighs if needed . Process nori in a mini food processor or blender until fine flakes form . Add remaining spices and blend . Store tightly in a covered jar in a cool , dry place . To prepare the bowls , spoon rice into the bottom of the bowl then layer with shredded carrot , shredded green onion and edamame . Slice or chop the chicken thighs and place on top then drizzle with the 7 spice teriyaki sauce . Garnish with sesame seeds and shredded nori .