Fluffy Chicken Onigiri

$- 2 cups sushi rice - 2 ½ cups water - 1 cup cooked chicken breast, shredded - 1 teaspoon salt - 4 sheets of nori, cut into strips You need sushi rice for its stickiness. This helps the onigiri hold its shape. The water is essential for cooking the rice to fluffy perfection. Shredded chicken adds protein and flavor. The salt helps enhance the taste of all the ingredients. - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon mirin (optional) - 1 tablespoon furikake - 1 green onion, finely chopped Soy sauce adds a savory kick. Sesame oil brings a nutty flavor. Mirin is sweet and can enhance your dish if you choose to use it. Furikake adds a delicious finish, while green onion offers a fresh bite. - Rice cooker or pot - Mixing bowl - Measuring cups - Plastic wrap (optional) - Sharp knife for cutting nori Using a rice cooker makes cooking easier. A mixing bowl is perfect for blending your chicken and seasonings. Measuring cups ensure you get the right amounts. Plastic wrap can help shape your onigiri. A sharp knife will help cut the nori cleanly. {{ingredient_image_1}} Start by rinsing the sushi rice. Use cold water until it runs clear. This step removes extra starch. Then, cook the rice with 2 ½ cups of water. You can use a rice cooker or a pot. Follow the package instructions until the rice is fluffy. Once cooked, let it cool for a short time. In a medium bowl, mix the shredded chicken with soy sauce, sesame oil, and salt. If you have mirin, add it too. This mix adds flavor to the chicken. Set the mixture aside to marinate for about ten minutes. This allows the flavors to blend well. Now, dampen your hands with water. This prevents the rice from sticking. Take about 1/3 cup of rice and make a small dent in the center. Add a spoonful of the chicken mix into the dent. Gently mold the rice around the filling. Shape it into a triangle by pressing the rice together. Repeat this until you use all the rice and filling. Sprinkle some furikake on top for extra taste. Wrap a strip of nori around the bottom of each onigiri. This makes it easy to hold. Lastly, add a sprinkle of chopped green onion for a fresh touch. To stop sushi rice from sticking, rinse it well. Use cold water until the water runs clear. This step removes excess starch. After cooking, let the rice cool a bit. Dampen your hands with water before handling the rice. This helps keep it from sticking to your fingers. For the best onigiri shape, take about 1/3 cup of rice. Use your fingers to make a small dent in the center. Add a spoonful of the marinated chicken in the dent. Gently mold the rice around the filling. Press it firmly but not too hard. A triangle shape is classic for onigiri. Repeat until you finish the rice and chicken. When serving, arrange the onigiri on a bright plate. Add some extra nori strips for a nice look. You can also sprinkle sesame seeds for color. Serve with pickled ginger or soy sauce on the side. These add a tasty touch and enhance the meal. Enjoy your delightful and nutritious chicken onigiri! Pro Tips Rinse Thoroughly: Ensure you rinse the sushi rice well until the water runs clear to achieve that perfect fluffy texture. Marinating Time: Allow the chicken to marinate for at least 10 minutes to enhance the flavor, but don’t oversoak it. Shaping Tips: When shaping the onigiri, keep your hands slightly damp to prevent the rice from sticking and to help mold it easily. Serving Suggestions: For a beautiful presentation, serve the onigiri on a colorful plate with garnishes like sesame seeds or pickled ginger. {{image_2}} You can change the filling in onigiri to match your taste. Try using cooked salmon, tuna, or even pickled vegetables for a twist. You can also use avocado for a creamy texture. For a spicy kick, mix sriracha with your protein. The options are endless and fun to explore! While sushi rice is great, you can use other rice types too. Brown rice adds a nutty flavor and more fiber. Jasmine rice gives a fragrant aroma. Remember to adjust water levels based on the rice type you choose. Each rice type offers a unique taste and texture. To make gluten-free onigiri, choose gluten-free soy sauce. You can also swap out mirin for a rice vinegar or a gluten-free alternative. The fillings can be made with chicken, shrimp, or veggies. These options keep your onigiri tasty and safe for those avoiding gluten. Store onigiri in an airtight container. This keeps them fresh and moist. If you leave them out, they can dry out. You can also wrap them in plastic wrap. This method helps keep their shape and flavor. To freeze onigiri, wrap each piece in plastic wrap. Place them in a freezer bag. They stay good for up to three months. When you want to eat them, take out what you need. Let them thaw in the fridge overnight. This keeps the texture nice. Reheat onigiri in the microwave. Place them on a plate and cover with a damp paper towel. Heat for about 30 seconds. This keeps them from getting too dry. You can also pan-fry them for a crispy outside. Just heat a little oil in a pan and cook until warm. Onigiri is a popular Japanese snack. It often shows love and care in cooking. Families make these rice balls for picnics and special occasions. Onigiri also connects people through shared meals. The triangle shape symbolizes harmony in Japan. This comfort food is easy to carry and eat. It represents simple, wholesome cooking. Yes, you can use other proteins! Chicken is just one option. You can try tuna, shrimp, or tofu. These proteins can add different flavors. Just make sure to season them well. You can mix them with soy sauce or spices. This way, you can make your onigiri unique. To make vegan or vegetarian onigiri, swap the chicken for veggies. Cooked mushrooms or seasoned tofu work well. You can also use avocado for creaminess. Add spices and sauces for more flavor. This way, you can enjoy onigiri while keeping it plant-based. Remember to keep the rice and nori for that classic taste! In this post, I covered how to make chicken onigiri. We discussed the main ingredients, seasoning options, and helpful tools for preparation. I shared step-by-step instructions for rice prep, chicken filling, and shaping the onigiri. Tips included preventing sticking and proper serving. We explored delicious variations and best storage practices. Onigiri is fun to make and enjoy. With these ideas, you can create tasty meals or snacks. Dive into this delicious dish and let your creativity shine!$

Delicious and fluffy rice balls filled with marinated chicken, perfect for a snack or meal.

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Course Main Course

Cuisine Japanese

Servings 4

Calories 250 kcal

Ingredients

2 cups sushi rice
2.5 cups water
1 cup cooked chicken breast, shredded
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon mirin (optional)
1 teaspoon salt
4 sheets nori (seaweed), cut into strips
1 tablespoon furikake (Japanese rice seasoning)
1 piece green onion, finely chopped

Instructions

Rinse the sushi rice under cold water until the water runs clear, which removes excess starch.
Cook the rice with 2 ½ cups of water in a rice cooker, or on the stove according to package instructions until fluffy. Let it cool down slightly.
In a medium bowl, mix shredded chicken with soy sauce, sesame oil, mirin (if using), and salt. Set aside to marinate for about 10 minutes.
Once the rice is slightly warm, dampen your hands with water (to prevent sticking) and take a handful of rice (about 1/3 cup).
Use your fingers to make a small indent in the center, then add a spoonful of the marinated chicken mixture into the indent.
Gently mold the rice around the filling into a triangular shape by pressing the rice together firmly but gently. Repeat this process until all rice and filling are used.
Sprinkle furikake over the onigiri for added flavor, and then wrap a strip of nori around the bottom of each onigiri for easy handling.
Finish with a sprinkle of chopped green onion for garnish.

Notes

Arrange the onigiri on a colorful plate and serve with pickled ginger or soy sauce on the side.

Keyword chicken, onigiri, rice, snack