- ⅓ pound boneless chicken breast (preferably thinly sliced)
- 1 2½ inch piece of ginger (about the size of your thumb), peeled and sliced into thin strips
- 1 small carrot, peeled, sliced in into thin strips the same length as the ginger
- 1 scallion, finely chopped (optional)
- 1 tbsp light soy sauce
- 1 tbsp sake
- 1 tbsp vegetable or canola oil
- 2 garlic cloves, finely chopped
- 2 cup cooked Japanese rice
- 2 tbsp mayonnaise
- 1 tbsp sri racha sauce
- Nori sheets
- kosher salt
- Add chicken, garlic, soy sauce and sake in a bowl and mix well. Marinade for 15 minutes.
- Meanwhile, mix mayonnaise and sri racha sauce together in a bowl and set aside.
- Add salt to the rice and using a plastic or wooden spoon, fluff the rice (do not over mix or toss) until salt is evenly mixed in.
- In a small pan over medium heat, add oil, carrots and ginger and fry for 2-3 minutes, until vegetables are soft but still yielding a slight crunch. Transfer to a plate and set aside.
- Using the same pan, add chicken and cook on medium for 5 minutes, or until chicken is cooked through. Set aside.
- Assembling the onigiri:
- Set a bowl of water next to your ingredients.
- Wet your hands (this prevents the rice from sticking) and grab a small handful of rice. Flatten the rice and shape it into a triangle.
- Make a dent in the center of the nigiri and spread a little sir racha mayonnaise all the way to the tip of the nigiri.
- Place a few pieces of chopped scallions on top and follow with a few slices of ginger and carrots.
- Finish by adding one or two pieces of chicken on top of the vegetables.
- Lay the onigiri on top and in the center of a sheet of nori. Fold in half and serve onigiri individually or on together on a plate.
Source : recipechart.com
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