Chicken & vegan onigiri

Name: Chicken & vegan onigiri
Total time: 5400 s
Yield: 4 people
Cuisine: British
Ingredients: 500 g Japanese short-grain rice; 700 ml water; 100 ml rice vinegar; 2 tbsp sugar; 2 tsp salt; 200 g deboned chicken thigh (or chicken breast fillet); 1 tbsp light soy sauce; 1 tsp dark soy sauce; 1 tbsp sesame oil; 1/4 lemon juice; 1 tsp honey; 1 small piece of ginger, grated; 1 tbsp miso paste; 2 tbsp unsalted cashew nuts; 1 tsp grated fresh ginger; 1/2 tsp fresh lemon juice; 1/4 tsp sesame oil; 1 tbsp peanut butter; 1 roasted bell pepper; 1 tsp grated fresh ginger; 1/4 tsp salt; pinch black pepper; Sesame seeds; 8 sheets roasted seaweed (nori)

Jure Merhar @jure

A classic Japanese snack, filled with chicken, as well as two vegan options.

Sources:
- https://makemysushi.com/Recipes/how-to-make-sushi-rice
- https://allwaysdelicious.com/onigiri-recipe/
- https://greenevi.com/vegan-onigiri-japanese-stuffed-rice-balls/

A classic Japanese snack, filled with chicken, as well as two vegan options.

Sources:
- https://makemysushi.com/Recipes/how-to-make-sushi-rice
- https://allwaysdelicious.com/onigiri-recipe/
- https://greenevi.com/vegan-onigiri-japanese-stuffed-rice-balls/

Jure Merhar @jure

A classic Japanese snack, filled with chicken, as well as two vegan options.

Sources:
- https://makemysushi.com/Recipes/how-to-make-sushi-rice
- https://allwaysdelicious.com/onigiri-recipe/
- https://greenevi.com/vegan-onigiri-japanese-stuffed-rice-balls/

A classic Japanese snack, filled with chicken, as well as two vegan options.

Sources:
- https://makemysushi.com/Recipes/how-to-make-sushi-rice
- https://allwaysdelicious.com/onigiri-recipe/
- https://greenevi.com/vegan-onigiri-japanese-stuffed-rice-balls/

Saved

Ingredients

1 hr 30 mins

4 people

Sushi Rice
500 gJapanese short-grain rice
700 mlwater
100 mlrice vinegar
2 tbspsugar
2 tspsalt
Chicken filling
200 gdeboned chicken thigh (or chicken breast fillet)
1 tbsplight soy sauce
1 tspdark soy sauce
1 tbspsesame oil
1/4lemon juice
1 tsphoney
1small piece of ginger, grated
Miso cashew filling
1 tbspmiso paste
2 tbspunsalted cashew nuts
1 tspgrated fresh ginger
1/2 tspfresh lemon juice
1/4 tspsesame oil
Roasted pepper filling
1 tbsppeanut butter
1roasted bell pepper
1 tspgrated fresh ginger
1/4 tspsalt
pinchblack pepper
Finish
Sesame seeds
8 sheetsroasted seaweed (nori)

Saved

Steps

1 hr 30 mins

1

Rinse the rice well, until there's no more starch coming out. Soak it in cold water for 30 minutes.
2

Cut the chicken into small 1 cm cubes. Mix all the other ingredients in a bowl, then mix in the chicken cubes and leave it to marinate.
3

Place the rice in a pot and add 700 ml of cold water. Cook it on high heat, stirring every minute or two, until it boils.
4

Lower the heat and cover the pot. After 5-6 min, start checking the water level. When there is no more water, the rice is ready.
5

Take the rice out into a bowl. If there's some stuck to the bottom, don't scrape it. Make sure to not use any metal utensils. Use a wooden spoon and a plastic or ceramic bowl.
6

Mix the vinegar, sugar and salt together in a small pot, on medium heat until dissolved. Pour the mixture on the rice and mix well.
7

Heat up a wok, add a splash of sesame oil and stir-fry the chicken for a couple of minutes. Make sure not to overcook it. Remove from the wok and place into a small bowl.
8

Blend all the ingredients for the miso cashew filling, and (separately) blend all the ingredients for the roasted pepper filling.
9

When the rice has cooled down enough to handle it (but not completely), start shaping the onigiri. Fill the bottom of a mould with rice, compact it and make an indentation in the middle. Fill it with a spoonful of filling, and cover with more rice. Press it down to compact, then use a spatula on the sides to get the rice shape out.
10

Dip the rice shape in some sesame seeds and leave it to cool down completely.
11

Repeat the previous two steps until you run out of rice and filling.
12

Wrap the rice shape in the seaweed sheet and eat immediately.
13

If saving for later, store unwrapped in the fridge for up to 3 days. Wrap in seaweed just before eating.