Season the chicken thighs with salt and pepper. Refrigerate uncovered for 2 hours.

Chop scallions and julienne ginger.

Rinse the sushi rice until water runs clear, then drain.

Heat olive oil in a Dutch oven, place chicken skin-side down and cook until crispy. Remove and set aside.

Add ginger and white scallions to the rendered fat and sauté until fragrant.

Stir in rinsed rice, add chicken stock and toasted sesame oil. Return chicken to the pot, bring to boil, then simmer for 1 hour.

Bake chicken skin at 350°F for 20 minutes until crispy.

Remove chicken, shred it and return to the pot. Cook for another 30 minutes.

Serve in bowls topped with crispy skin, scallions, and other toppings.