Teriyaki-Style Chicken and Mayo Rice Balls (Onigiri)

Name: Teriyaki-Style Chicken and Mayo Rice Balls (Onigiri)
Yield: Makes about 5 rice balls, each about the size of a fist.
Ingredients: Cooked white rice, enough for the number of servings; as needed Mayonnaise,; 1 boneless, skinless chicken breast; 2 tablespoons soy sauce (30 ml); 1 tablespoon mirin (15 ml); 1 tablespoon sake (15 ml); 1 tablespoon sugar (12 grams); 1 tablespoon honey (21 grams); 1 teaspoon grated ginger (5 grams)

かなＢＡＮＡＮＡ @kana_banana

These rice balls (onigiri) are really popular here in New Zealand! My friends in NZ love them and often ask me to make them again.
Recipe background:
I used to work at a sushi restaurant here, and the chicken rice balls were super popular. I liked them a lot too, so I started making my own version—this one tastes even better than the ones at the restaurant! (☆＾-゜)b
When I brought these to my current coworkers, they loved them and often ask me to make them. The ones sold at the shop usually have avocado and other fillings, but this version keeps it simple with just chicken and mayo.

かなＢＡＮＡＮＡ @kana_banana

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Ingredients

Makes about 5 rice balls, each about the size of a fist.

Cooked white rice, enough for the number of servings
as neededMayonnaise,
1boneless, skinless chicken breast
2 tablespoonssoy sauce (30 ml)
1 tablespoonmirin (15 ml)
1 tablespoonsake (15 ml)
1 tablespoonsugar (12 grams)
1 tablespoonhoney (21 grams)
1 teaspoongrated ginger (5 grams)

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Steps

1

Chop the chicken breast into small pieces and place them in a pot. Add enough water to cover the chicken. Add all the ingredients marked with ● (soy sauce, mirin, sake, sugar, honey, ginger) and cook over medium heat. Once it comes to a boil, reduce the heat and simmer until the liquid is almost gone. Skim off any foam that forms on top.
2

When the liquid has mostly evaporated, start shredding the chicken as it simmers. (It becomes easier to shred as it cooks.) I use a spoon, but use whatever method works best for you.
3

Line a small bowl with plastic wrap and add a layer of rice. Make a small indentation in the center for the filling. Add a little mayonnaise, then some chicken, and another layer of mayonnaise on top.
4

Cover the filling with more rice, then use the plastic wrap to shape the rice ball into a round shape. (You can do this without plastic wrap, but using it makes cleanup easier and you can keep the rice balls wrapped for convenience.)
5

This is what it looks like inside. You can eat them cold, but they’re also delicious warmed up in the microwave!