Teriyaki Chicken Onigiri
This recipe is for teriyaki chicken onigiri, a Japanese dish made with sushi rice, teriyaki chicken, and nori seaweed. The rice is cooked and mixed with vinegar, green onions, cilantro, and sesame seeds, then shaped into triangles with a filling of teriyaki chicken. The onigiri is wrapped in nori seaweed and served as a snack or meal.
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.