• 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
  1. Add chicken, garlic, soy sauce and sake in a bowl and mix well. Marinade for 15 minutes.
  2. Meanwhile, mix mayonnaise and sri racha sauce together in a bowl and set aside.
  3. 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.
  4. 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.
  5. Using the same pan, add chicken and cook on medium for 5 minutes, or until chicken is cooked through. Set aside.
  6. Assembling the onigiri:
  7. Set a bowl of water next to your ingredients.
  8. 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.
  9. 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.
  10. Place a few pieces of chopped scallions on top and follow with a few slices of ginger and carrots.
  11. Finish by adding one or two pieces of chicken on top of the vegetables.
  12. 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 :

Print Friendly