Chicken Onigiri
This chicken onigiri is tasty and really easy to make. I made a simple teriyaki chicken filling from chicken drumstick meat.
Ingredients
Rice
- 4 cups cooked sushi rice
- ½ teaspoon salt (make sure it is fine salt so it can distribute better in the rice)
- 2 tablespoons furikake (optional)
Chicken marinade
- ½ pound boneless skinless chicken meat (I used drumsticks)
- 2 teaspoons soy sauce
- 1 tablespoon sake (or water)
- ¼ teaspoon baking soda
- 1 teaspoon cornstarch
Teriyaki sauce
- 1 ½ tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon brown sugar (firmly packed)
The rest
- 1 tablespoon oil
- 1 tablespoon minced garlic
- 1 sheet nori (cut into small rectangles)
Instructions
- After cooking the sushi rice, mix it with ½ a teaspoon of salt and 2 tablespoons of furikake (I actually sprinkled the furikake on the onigiri after shaping them, but in hindsight, I think it's better to add directly to the rice).
- Cut the chicken meat into small pieces. Transfer to a bowl with the rest of the marinade ingredients. Mix until combined, then refrigerate for 30 minutes.
- In a small bowl, combine the teriyaki sauce ingredients.
- Heat 1 tablespoon of oil in a large nonstick pan over medium-high heat. Add the marinated chicken and cook for 2-3 minutes until cooked through.
- Reduce the heat to medium. Add the garlic and cook for 30 seconds. Add the sauce mixture and continue cooking until the sauce thickens into a glaze. Remove from the heat.
- To wrap the onigiri, wet your hands with water then scoop ⅓ cup of rice into your palm. Make a small well in the center and fill it with 1 tablespoon of filling. Scoop another ⅓ cup of filling to cover the filling then use your hands to shape into a triangle. Wrap with a strip of nori.