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Chicken onigiri

Chicken onigiri in a lunchbox

Chicken onigiri

Name: Chicken onigiri
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 6
Cuisine: Japanese
Ingredients: 250g sushi rice; 2 tbsp sushi vinegar; nori sheets to serve; 180g cooked chicken breast chopped into small chunks; 1 spring onion finely sliced; 10g coriander finely chopped; 100g mayo; 1 heaped tbsp crispy chilli oil; 5g ginger finely grated (optional)

Helena Busiakiewicz

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Serves 6

Easy

Prep: 45 mins

Cook: 15 mins

plus soaking

A star rating of 4 out of 5.4 ratingsRate

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Try these Japanese rice balls filled with a chicken, spring onion and mayo filling. You can buy an onigiri mould online to make the recipe even easier

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Ingredients

Nutrition

Units:

MetricUS

250g sushi rice
2 tbsp sushi vinegar
nori sheets

to serve

For the filling

180g cooked chicken breast

chopped into small chunks
1 spring onion

finely sliced
10g coriander

finely chopped
100g mayo
1 heaped tbsp crispy chilli oil
5g ginger

finely grated (optional)

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Nutrition: Per serving

kcal303
fat16g
saturates2g
carbs29g
sugars3g
fibre1g
protein11g
salt0.7g

Method

step 1

Prepare the sushi rice. Wash the rice very well until the water runs clear, then leave to soak in fresh water for 15 mins. Drain, then put in a medium saucepan, cover with 350ml water and a generous pinch of salt, bring to the boil, then put the lid on and reduce to a low heat. Cook for 10 mins. Turn off the heat but leave the lid on the rice, and leave to stand for 15 mins.
step 2

Once the rice is cooked, stir in the sushi vinegar. Spread the rice over a plate lined with baking parchment to cool completely. Make the filling in the meantime. Mix all the ingredients together in a large bowl and season lightly with salt and pepper. Keep in the fridge until you’re ready to make the onigiri.
step 3

Use an onigiri mould if you have one. Using wet hands, smooth 3-4 tbsp rice into the larger triangle, then top with 2-3 heaped tbsp of the filling, then cover with more rice and use the smaller triangle to shape the onigiri. If you don’t have an onigiri press, form the rice balls with wet hands, using baking parchment to help shape them. Will keep for a day in the fridge.
step 4

Wrap a nori sheet around each onigiri, then chill until ready to eat or pack in a lunchbox and cool bag.

Recipe from Good Food magazine, September 2024

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A star rating of 4 out of 5.4 ratings

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