Serves 8
85 min
Chicken Onigiri
Recipe GLPR2546a9487e28b7
Homemade Japanese chicken onigiri featuring seasoned sushi rice molded into triangular shapes and filled with a savory mixture of tender chicken, spring onion, fresh coriander, and creamy mayo enriched with crispy chilli oil. These portable rice balls are wrapped in nori seaweed sheets and perfect for lunch boxes or on-the-go meals.
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Ingredients
250g sushi rice
350ml water
Salt, to taste
2 tbsp sushi vinegar
180g cooked chicken breast, finely chopped
1 spring onion, finely sliced
10g fresh coriander, finely chopped
100g mayonnaise
1 heaped tbsp crispy chilli oil
5g ginger, finely grated (optional)
Nori sheets, to serve
Directions
Rinse the sushi rice thoroughly under cold running water, stirring gently with your fingers until the water runs clear. This removes excess starch. Soak the rinsed rice in fresh water for 15 minutes, then drain well. Place the drained rice in a medium saucepan and add 350ml water with a generous pinch of salt. Bring to a boil over medium-high heat, then cover with a tight-fitting lid. Reduce heat to low and cook for 10 minutes without lifting the lid. Once the time is up, turn off the heat and let the rice rest, still covered, for 15 minutes to finish steaming.
Transfer the cooked rice to a large plate lined with baking parchment. Drizzle the sushi vinegar evenly over the rice and gently fold it through with a rice paddle or wooden spoon, being careful not to crush the grains. Spread the rice out in a thin layer to cool completely to room temperature.
While the rice cools, prepare the filling. In a large bowl, combine the finely chopped cooked chicken breast, sliced spring onion, fresh coriander, mayonnaise, and crispy chilli oil. If using ginger, add the finely grated ginger to the mixture. Season lightly with salt and pepper to taste. Stir until all ingredients are evenly combined. Cover and refrigerate the filling until ready to assemble the onigiri.
Once the rice has cooled completely, begin shaping the onigiri. Fill a small bowl with water to keep your hands moist. If using an onigiri mold, wet your hands and smooth 3-4 tablespoons of rice into the larger triangular mold, press 2-3 heaped tablespoons of the chicken filling into the center, then top with another 3-4 tablespoons of rice. Use the smaller triangle piece to press and shape the onigiri into a compact triangle. If you don't have a mold, simply wet your hands and gently form the rice and filling into triangular or ball shapes, using pieces of baking parchment to help shape as needed. Repeat until all rice and filling are used. The onigiri can be stored in the refrigerator for up to 1 day.
Just before serving or packing, wrap a nori sheet around each onigiri, pressing gently so it adheres to the rice. Chill until ready to eat, or pack into a lunchbox with an ice pack or cool bag for transport.
