Grated Ginger Momiji-oroshi
After rice is finished cooking. Mix vinegar, mirin and salt and set aside to cool. Heat skillet in medium low heat and add oil. Season the duck breast and cook skin side down until golden and flip to cook the other side. Cook to medium rare and set aside to cool. Once cool slice the breast on a bias. Wet hands and form the sushi rice. Top with duck, momiji-oroshi, grated ginger and chives.