Onigiri Recipe: Chicken & Spicy Mayo
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!
- Author: Caroline Phelps
- Prep Time: 7 minutes
- Cook Time: 8 minutes
- Total Time: 15 minutes
- Yield: 4 onigiri 1x
- Category: Snacks
- Cuisine: Japanese
- 1/3 pound boneless chicken breast (preferably thinly sliced)
- 1 thumb size ginger (peeled and sliced into thin strips)
- 1 small carrot (peeled, sliced into thin strips the same length as the ginger)
- 1 stalk scallion (chopped into thin strips the same size as ginger and carrot)
- 1 tablespoon light soy sauce
- 1 tablespoon sake
- 1 tablespoon vegetable or canola oil
- 2 cloves garlic (minced)
- 2 cup cooked Japanese rice
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha sauce
- nori sheets
- kosher salt
- Add chicken, garlic, soy sauce and sake in a bowl and mix well. Marinade for 15 minutes.
- Meanwhile, mix mayonnaise and sri racha sauce together in a bowl and set aside.
- 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.
- In a small pan over medium heat, add oil, carrots and ginger and fry for 2-3 minutes, until vegetables are soft but still yielding a slight crunch. Transfer to a plate and set aside.
- Using the same pan, add chicken and cook on medium for 5 minutes, or until chicken is cooked through. Set aside.
Assembling the onigiri:
- Set a bowl of water next to your ingredients.
- 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.
- Make a dent in the center of the nigiri and spread a little sir racha 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.
- Lay the onigiri on top and in the center of a sheet of nori. Fold in half and serve onigiri individually or on together on a plate.
You can refrigerate the ingredients for this Onigiri Recipe separately for 3-5 days.
Keywords: recipe, rice balls, musubi