Ingredients
- Cooked White Rice: 3 cups
- Cooked Chicken Breast: 1 cup, shredded
- Soy Sauce: 2 tablespoons
- Mirin: 1 tablespoon
- Sugar: 1 teaspoon
- Nori Seaweed Sheets: 3-4 sheets
- Sesame Oil: 1 teaspoon
- Furikake (rice seasoning): 2 tablespoons
Instructions
- Step 1: In a bowl, combine the shredded cooked chicken breast with soy sauce, mirin, and sugar. Mix well until the chicken is evenly coated.
- Step 2: Lightly wet your hands with water to prevent the rice from sticking. Sprinkle a pinch of salt on your palms.
- Step 3: Place about 1/3 cup of cooked rice in the palm of your hand. Create a small well in the center of the rice and add about 1-2 tablespoons of the seasoned chicken mixture.
- Step 4: Gently shape the rice into a triangle or ball shape, firmly pressing to enclose the chicken filling.
- Step 5: Cut the nori sheets into strips. Wrap a strip of nori around the base of each onigiri.
- Step 6: Brush the onigiri lightly with sesame oil and sprinkle with furikake for added flavor. Serve immediately or pack for later.
Notes
- To keep your onigiri fresh, wrap them individually in plastic wrap and store in the refrigerator for up to 2 days.
- For a quick reheat, microwave the onigiri for 20-30 seconds, or until warmed through, being careful not to overheat and dry out the rice.
- Serve your Chicken Onigiri with a side of pickled ginger or a simple miso soup for a complete and satisfying meal.
- Don't overmix the rice when shaping the onigiri; gentle pressure is key to keeping the rice fluffy and preventing it from becoming mushy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American