Julienne the carrot into 4cm strips. Trim the root of the shimeji mushrooms and separate them. Remove the strings from the snow peas and slice them diagonally.

Pat the fried tofu with a paper towel to remove excess oil and slice into 1cm strips. Cut the chicken thigh into small bite-sized pieces.

Add the soaked rice and ponzu sauce into the rice cooker. Add water up to the 1-cup mark, mix well, and flatten the rice. Layer the carrot, shimeji mushrooms, fried tofu, and chicken on top. Cook using the normal rice setting.

Place the snow peas in a microwave-safe container, cover loosely with plastic wrap, and microwave at 600W for 20 seconds. Drain the water.