Teriyaki Chicken Onigiri

150g teriyaki chicken (follow Chicken Teriyaki recipe and cut chicken into bite-size cubes)

2 cups freshly cooked Calrose rice

1 cup water

Salt

Nori seaweed (cut into 10x6cm or your preferred size)

Some teriyaki sauce from cooking Chicken Teriyaki

1-2 tbsp Japanese mayonnaise (optional)Cook the riceRinse and wash 1 cup of uncooked Calrose rice three times inside the inner pot of rice cooker. Fill with water (about 1:1 ratio or use a finger to measure) and let it sit for 30 minutes.Cook rice with a rice cooker. Once it is ready, fluff the rice.Make onigiriLightly wet both palms with water.Sprinkle a pinch of salt on palms and rub them together. There should be some salt left on palms.Place about 100g of rice on one palm and gently, but firmly, cup the rice.Make a dent in the centre of rice. Place a few chicken pieces in the dent, and a dab of mayo if you like. You can also coat chicken pieces first with some teriyaki sauce.Fold the rice over the dent and cover filling by molding rice with both hands.To make triangle shape, rotate rice 60 degrees with hands 3-4 times to make the three corners.Wrap the onigiri with nori seaweed.

Course🍽️Main Course

Diets...

Category🍚Rice Dish

Cuisine🇯🇵Japanese

Occasions📆Everyday🏞️Picnic🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 30m

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Patrons only

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