RecipesSnack
Snack
Chicken Onigiri (Rice Balls)
Hand-shaped rice balls filled with spicy mayo chicken, wrapped with a strip of seaweed and finished with sesame seeds. They pack for lunch with no hob or oven.
- Serves
- 3
- Prep
- 20min
- Cook
- 0min
- Total
- 20min
Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Blood Pressure, Cholesterol, Cardiometabolic
Per serving
- Calories
- 358kcal
- Protein
- 25g
- Carbs
- 52g
- Fat
- 4.9g
- Fibre
- 0.4g
Ingredients
For 3 servings · MetricUS
- 300gcooked chicken breast, shredded
- 500gcooked Japanese short-grain rice, cooled to warmfrom about 250g uncooked rice
- 2 tbsprice vinegar
- 1 tspcaster sugar
- ½ tspsaltplus extra for wetting hands
- 1 tbsplight mayonnaise
- 1 tspsrirachaor other chilli sauce
- 1 tspsoy sauce
- 2spring onions, finely sliced
- 3 sheetsnori, quarteredabout 3g each, 9g total, 12 strips
- 1 tsptoasted sesame seeds
- 10 ozcooked chicken breast, shredded
- 1 lbcooked short-grain rice, cooled to warmfrom about 9 oz uncooked rice
- 2 tbsprice vinegar
- 1 tspgranulated sugar
- ½ tspsaltplus extra for wetting hands
- 1 tbsplight mayonnaise
- 1 tspsriracha
- 1 tspsoy sauce
- 2scallions, finely sliced
- 3 sheetsnori, quarteredabout 3g each, 9g total
- 1 tsptoasted sesame seeds
Method
Season the rice.
Stir the rice vinegar, sugar and salt through the warm rice until dissolved, then leave to cool to room temperature so it holds together without steaming the nori soft.
Make the filling.
Mix the shredded chicken with the mayonnaise, sriracha, soy sauce and half the spring onion.
Shape and wrap.
Wet your hands with a little water and salt so the rice doesn't stick. Take a handful of rice, press a dip in the centre, add a spoon of chicken filling, then close the rice around it and shape into a triangle or ball.
Wrap a strip of nori around the base of each onigiri and finish with a scatter of sesame seeds and the remaining spring onion.