Cooking: Onigiri

Cooking, Japanese

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{August 17, 2013}

Onigiri

I always wanted to make onigiri and decided to make them the day before a little roadtrip/museum day with my friend. It was harder than I thought to make…Putting in the filling and then shaping the rice ball into triangular shapes was a bit challenging (you can tell that some of the onigiri are cracked/filling wants to come out in the picture). Very good on-the-go type of food and filling!

Chicken Onigiri

Teriyaki Chicken

I first cooked two chicken breasts in a pan (fry 1 min med-heat per side and then covered for 10 min on low heat, 10 min more covered with heat turned off). I used half of the chicken breasts to make a teriyaki mixture, and the other half to make a spicy mayo/green onion mixture.

Teriyaki Sauce

Not sure how much of each I used for the teriyaki sauce but I think it was: 1/4 cup soy sauce, 1/4 cup sugar, 1 tsp ginger, 1 clove minced garlic.

Sushi rice

Added a couple of tablespoons of rice vinegar to the rice.

Spicy mayo/onion chicken

For the spicy mayo/green onion mix, I just added mayo, sriracha, and thinly chopped green onions (2 green onions) to taste. Each onigiri should be about 1/2 cup of rice and I added a strip of seaweed to each onigiri.