Christmas Wreath Canape (Teriyaki Chicken Donut Sushi)

Ingredients (Makes 30)
2 chicken thigh meat
1 cup cooked Japanese rice
Salmon roe (Ikura) or Flying fish roe (Tobiko)
Small amount of alfalfa sprouts
Small amount of coral lettuce
Small amount of Japanese mayonnaise 

The Chicken Seasonings
1 tbsp Japanese soya sauce
1 tsp salt
1/4 tsp dark soya sauce
1 tbsp mirin
1 tsp sugar
1 tsp sesame oil
1/4 tsp black pepper

The Teriyaki Sauce
1 tbsp olive oil
1 tsp grated garlic
1/3 cup Japanese soya sauce
2/3 cup of water
5 tbsp black or brown sugar
1 tbsp mirin
1 tsp Japanese cooking wine or sake

For Thickening
Mix 1 tbsp of potato starch with 1 tbsp of water

The Method
1. Prepare 1 cup of cooked Japanese rice.
2. Marinate the chicken thigh meat with the chicken seasoning for 2-3 hours.
3. Heat up 1 tbsp of olive oil in a pan, saute grated garlic till fragrant. Turn the fire to low, add the rest of the teriyaki sauce seasonings and bring it to boil. Simmer it for another 3 minutes and then thicken it with the mixture of potato starch and water. Set aside.
4. Using medium fire and heat 1 tbsp of olive oil to pan fry the marinated chicken thigh meat until it is browned and cooked. Cut the chicken into bite sized. 

To Assemble
1. Prepare a mini donut mould. 
2. Randomly put 1-2 pieces of teriyaki chicken and a small piece of coral lettuce in each mould.
3. Scoop one spoon of Japanese rice and compress it over the chicken and lettuce.
4. Gently flip the donut mould over a flat plate and gently push out the donut shaped canape.
5. Lightly torch the chicken for a few seconds to sear it, then randomly put a few salmon roe and alfalfa sprouts. 
6. Brush a small amount of teriyaki sauce over the seared chicken and randomly squeeze a drop of mayonnaise. Lastly, you may want to sprinkle some edible golden dust to make it look more glamorous (optional).