Onigiri with chicken
12 servings
30 minutes
Onigiri with chicken is a harmony of simplicity and flavor from Japanese cuisine. In Japan, onigiri is not just food but a symbol of comfort and tradition. Tender, slightly sticky rice enveloping juicy chicken filling creates a pleasant texture combination. Sweet pepper adds freshness, while a light touch of mayonnaise brings softness and richness to the taste. The finishing touch is a strip of nori that adds a hint of spiciness and convenience when eating. This dish is perfect for a quick snack or a cozy home dinner. Onigiri are easy to transport and store, making them an ideal choice for lunch on the go. Enjoy this simple yet surprisingly delicious treat infused with the spirit of Japanese traditions!
1
Thoroughly rinse the rice. Pour it with 550 ml of cold water, place the pot on high heat, bring to a boil, reduce heat to minimum, and cook for 20 minutes. Do not add salt — the rice for onigiri should be bland. Let the rice cool for 10 minutes. Warm rice is needed for onigiri. Cold rice will not stick together to hold its shape. If the rice is prepared in advance, reheat it to 40 degrees.
- Short-grain (round) rice: 500 g
2
Chop the boiled chicken breast into small cubes.
- Chicken breast: 360 g
3
Chop the sweet pepper finely, add mayonnaise, and mix everything thoroughly.
- Bell pepper: 100 g
- Mayonnaise: 100 g
4
Onigiri can be shaped by hand or with plastic wrap, which is easier. Lay out the plastic wrap, place 70 grams of warm cooked rice on it, and spread it evenly in a not too thin layer.
- Short-grain (round) rice: 500 g
5
Place the filling in the center. The filling should be about three times less than the rice for everything to stick well.
6
Carefully wrap the filling in rice using film, like a pouch. First, form a ball.
7
Open the film slightly, seal the top of the bag with rice (add a few grams of rice from the pot). Wrap the onigiri in film again and shape it with gentle presses.
- Short-grain (round) rice: 500 g
8
Cut a strip 2.5–3 cm wide from the sheet of dried nori seaweed and stick it to the onigiri (it will easily adhere to the rice). It will be convenient to hold the onigiri by it.
- Dried nori seaweed: to taste
