Ingredients
- Cooked chicken breast, 1 cup, shredded
- Cooked short-grain rice, 3 cups
- Nori seaweed sheets, 2
- Soy sauce, 1 tablespoon
- Sesame oil, 1 teaspoon
- Mirin (sweet rice wine), 1 teaspoon
- Salt, 1/2 teaspoon
- Optional: Sesame seeds, 1 tablespoon
Instructions
- Step 1: While the rice is still warm, gently mix in the shredded chicken, soy sauce, sesame oil, mirin, and salt. Make sure the chicken is evenly distributed throughout the rice.
- Step 2: Wet your hands with water to prevent the rice from sticking. Take about 1/2 cup of the chicken-rice mixture and form it into a firm ball in your palms. Shape it into a triangle or a ball, depending on your preference.
- Step 3: Gently flatten one side of the onigiri.
- Step 4: Cut a nori sheet in half. Place the flattened side of the onigiri onto the nori half. Wrap the nori around the onigiri, tucking the edges to secure.
- Step 5: Optional: Sprinkle sesame seeds over the wrapped onigiri for added flavor and visual appeal.
- Step 6: Repeat steps 2-5 until all the rice mixture is used. Serve immediately or store in the refrigerator for later.
Notes
- Store leftover onigiri in an airtight container in the refrigerator for up to 2 days.
- For a warm and comforting meal, gently microwave reheated onigiri for 15-20 seconds, or until heated through.
- Serve Chicken Onigiri alongside a light miso soup for a complete and balanced Japanese-inspired meal.
- To prevent the rice from becoming too sticky, ensure your hands are thoroughly wet and work quickly when shaping the onigiri.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American