Chicken And Spicy Mayo Onigiri
Onigiri (Japanese Rice Ball) is such a versatile meal - and one your kids will love! Try this easy chicken onigiri recipe with sriracha mayo for your next lunch or snack!
- Prep time
- 7 min
- Cook time
- 8 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/3 pound boneless chicken breast, sliced into thin strips
- 1 thumb size ginger, peeled and sliced into thin strips
- 1 small carrot, peeled, sliced into thin strips
- 1 stalk scallion, sliced into thin strips
- 1 tablespoon light soy sauce
- 1 tablespoon sake
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 2 cup cooked Japanese rice
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha sauce
- Nori sheets
- Kosher salt
Instructions
- 1
Place the chicken, garlic, soy sauce and sake in a bowl and mix well. Marinade for 15 minutes.
- 2
Meanwhile, mix mayonnaise and sriracha sauce together in a bowl and set aside.
- 3
Add salt to the rice and using a plastic or wooden spoon, fluff the rice (do not over mix or toss) until salt is evenly mixed in.
- 4
In a small skillet over medium heat, add the oil, carrots, and ginger and stir fry for 2-3 minutes, until vegetables are soft but still yielding a slight crunch. Transfer to a plate and set aside.
- 5
Using the same pan, add chicken and cook on medium for 5 minutes, or until chicken is cooked through. Set aside.
- 6
Set a bowl of water next to your ingredients.
- 7
Wet your hands (this prevents the rice from sticking) and grab a small handful of rice. Flatten the rice and shape it into a triangle.
- 8
Make a dent in the center of the nigiri and spread a little sriracha mayonnaise all the way to the tip of the nigiri. Lay a few strips of scallions, ginger and carrot in the center of the dent. Finish by adding one or two pieces of chicken on top of the vegetables.
- 9
Lay the onigiri on top and in the center of a sheet of nori and fold in half.
- 10
Divide the onigiri among 2 plates and serve.