Onigiri with miso chicken and sesame Recipe
Onigiri are rice triangles that in Japan play the role of our “sandwich-style” food to take away. In this version, the filling of chicken fried with miso paste and sesame is aromatic and slightly sweet-salty. These rice balls are perfect for a work lunchbox, a trip, or as a snack between meals.
Prep Time
30 min
Cook Time
25 min
Total Time
55 min
Servings
4
Ingredients
- sushi rice - 300 g
- water - 360 ml
- chicken breast - 200 g
- light miso paste - 1.5 tbsp
- soy sauce - 1 tbsp
- sugar - 1 tsp
- vegetable oil - 1 tbsp
- sesame seeds - 1.5 tbsp
- nori - 2 sheets
- salt - 0.5 tsp
- water - 100 ml
Main Ingredient:
ryż do sushi
Preparation
- Rinse the rice thoroughly in cold water 4–5 times, until the water is almost clear. Leave it in a sieve for 15 minutes to drain.
- Transfer the rice to a pot, pour in the measured water, cover and bring to a boil over medium heat. When it starts bubbling vigorously, reduce the heat to low and cook for 10 minutes without lifting the lid.
- After 10 minutes turn off the heat and leave the rice covered for another 10 minutes to finish cooking. Then transfer it to a bowl and let it cool slightly – it should be warm but not scalding.
- Cut the chicken into very small cubes. Heat the oil in a pan over medium heat, add the chicken and fry for 5–7 minutes, stirring, until the meat is white and lightly browned.
- In a small bowl mix the miso paste, soy sauce and sugar with 1–2 tablespoons of water until you get a smooth sauce.
- Pour the sauce into the pan with the chicken and fry for another 2–3 minutes over medium heat, until the liquid evaporates and the pieces of meat are glossy and slightly sticky. Add the sesame seeds, mix and set aside to cool.
- Prepare a small bowl of water and dissolve a pinch of salt in it. Cut the nori into strips about 3 cm wide.
- When the rice is still warm but can be handled, wet your hands in the salty water, take a small handful of rice and flatten it on your palm.
- Place 1–2 teaspoons of the chicken filling in the centre. Fold the rice around the filling to enclose it and shape into a triangle or oval, pressing firmly so the rice sticks together.
- Place a strip of nori on the bottom of each onigiri, pressing gently so it sticks to the moist rice. Arrange the finished triangles on a plate.
- Repeat until you use up all the rice and filling. Serve immediately, or once completely cooled pack into a lunchbox to take away.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
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