Teriyaki Chicken Onigiri
Ingredients
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 pound chicken thighs boneless, skinless
- 1/4 cup teriyaki sauce
- 1 tablespoon vegetable oil
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/4 cup toasted sesame seeds
- 4 sheets of nori seaweed
Instructions
- Rinse the sushi rice in cold water until the water runs clear. Drain the rice and place it in a pot with 2 1/2 cups of water. Bring the water to a boil, then reduce the heat to low and cover the pot. Cook the rice for 18-20 minutes, or until the water is absorbed and the rice is tender.
- In a small saucepan, combine the rice vinegar, sugar, and salt. Heat the mixture over low heat until the sugar and salt dissolve. Remove the pan from the heat and let the mixture cool.
- Cut the chicken thighs into small pieces and marinate them in the teriyaki sauce for at least 30 minutes.
- Heat the vegetable oil in a skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, or until the chicken is cooked through.
- In a large bowl, combine the cooked rice, green onions, cilantro, and sesame seeds. Add the cooled vinegar mixture and stir to combine.
- To assemble the onigiri, wet your hands with water and scoop about 1/2 cup of the rice mixture into your palm. Make a well in the center of the rice and add a spoonful of the cooked chicken. Cover the chicken with more rice and shape the mixture into a triangle.
- Wrap each onigiri with a sheet of nori seaweed and serve immediately.
If you’re a fan of sushi, you’ll love this recipe for teriyaki chicken onigiri. Onigiri are Japanese rice balls that are often filled with savory ingredients like fish, vegetables, or meat. In this recipe, we’re using teriyaki-marinated chicken to add a sweet and savory flavor to the rice.
To start, we’re using sushi rice, which is a short-grain rice that becomes sticky when cooked. It’s important to rinse the rice before cooking to remove any excess starch and ensure that the rice is fluffy and tender. Once the rice is cooked, we’re adding a mixture of rice vinegar, sugar, and salt to give it a tangy flavor and help it stick together.
The star of this recipe is the teriyaki chicken, which is made by marinating boneless, skinless chicken thighs in teriyaki sauce. Teriyaki sauce is a sweet and savory sauce made with soy sauce, sugar, and mirin (a sweet rice wine). It’s a popular sauce in Japanese cuisine and adds a delicious flavor to the chicken.
Once the chicken is cooked, we’re combining it with the rice, along with chopped green onions, cilantro, and toasted sesame seeds. These ingredients add a fresh and herbaceous flavor to the dish and give it a nice crunch.
To assemble the onigiri, we’re wetting our hands with water and scooping about 1/2 cup of the rice mixture into our palm. We’re making a well in the center of the rice and adding a spoonful of the cooked chicken. Then, we’re covering the chicken with more rice and shaping the mixture into a triangle. Finally, we’re wrapping each onigiri with a sheet of nori seaweed to give it a nice crunch and a salty flavor.
This recipe is a fun and creative twist on sushi that’s perfect for a party or a snack. It’s easy to make and can be customized with your favorite ingredients. Give it a try and enjoy the delicious flavors of teriyaki chicken onigiri!