We cooked Chicken Teriyaki three different ways to last us three meals (please see our previous post for Pt. 1 and our basic Chicken Teriyaki recipe).
For meal no.2, we used it as filling for our onigiri!
We fell in love with onigiri when we ate freshly-made ones in Fukuoka, Japan. Somehow, these little morsels tasted super delicious there.
Although they are considered fast food, onigiri snacks are super healthy. Parents often make them for their children to bring to school in bento sets.
It is also called omusubi おむすび – which means “to bind” in Japanese. When making onigiri, we bind the rice together by hand. In doing so, we transfer the warmth and love – transforming it into a delicious meal.
We made our versions based on the recipe from the Everyday Onigiri 101 book that we bought from Japan.
Onigiri can be molded into different shapes and packed with many ingredients. As this was our first attempt, we made the traditional triangle shape wrapped with a rectangle nori sheet.
It’s really super simple – although shaping the onigiri does require practice. We definitely recommend this as a fun meal to cook and eat – for both kids and adults.
Check out our Instagram post here to see us making the onigiri!
![Chicken Teriyaki Onigiri おにぎり [RECIPE Pt. 2]](https://thokohmakan.com/wp-content/uploads/2021/03/20210130192733_IMG_4511-800x530.jpg)
Chicken Teriyaki Onigiri おにぎり [RECIPE Pt. 2]
Course: Lunch, Dinner, Snacks, BreakfastCuisine: JapaneseDifficulty: Easy4
servings30
minutes30
minutesSuper healthy and delicious Chicken Teriyaki Onigiri.
Ingredients
150g teriyaki chicken (follow Chicken Teriyaki recipe and cut chicken into bite-size cubes)
2 cups freshly cooked Calrose rice
1 cup water
Salt
Nori seaweed (cut into 10x6cm or your preferred size)
Some teriyaki sauce from cooking Chicken Teriyaki
1-2 tbsp Japanese mayonnaise (optional)
Directions
- Cook the rice
- Rinse and wash 1 cup of uncooked Calrose rice three times inside the inner pot of rice cooker. Fill with water (about 1:1 ratio or use a finger to measure) and let it sit for 30 minutes.
- Cook rice with a rice cooker. Once it is ready, fluff the rice.
- Make onigiri
- Lightly wet both palms with water.
- Sprinkle a pinch of salt on palms and rub them together. There should be some salt left on palms.
- Place about 100g of rice on one palm and gently, but firmly, cup the rice.
- Make a dent in the centre of rice. Place a few chicken pieces in the dent, and a dab of mayo if you like. You can also coat chicken pieces first with some teriyaki sauce.
- Fold the rice over the dent and cover filling by molding rice with both hands.
- To make triangle shape, rotate rice 60 degrees with hands 3-4 times to make the three corners.
- Wrap the onigiri with nori seaweed.
