Lunche for 6

Chicken Onigiri

Name: Chicken Onigiri
Total time: 60 min
Yield: 6 servings
Cuisine: Japanese
Ingredients: 250 g sushi rice; 2 tbsp sushi vinegar; nori sheets to serve; 180 g cooked chicken breast chopped into small chunks; 1 spring onion finely sliced; 10 g coriander finely chopped; 100 g mayo; 1 heaped tbsp crispy chilli oil; 5 g ginger finely grated (optional)

These rice triangles hold creamy chili chicken filling inside seasoned sushi rice and crisp nori.

$0.63per serving $

60 minstart to table

6servings

Japanese Dairy-free Budget Lunches Back to school

Ingredients

250 g sushi rice
2 tbsp sushi vinegar
nori sheets to serve
180 g cooked chicken breast chopped into small chunks
1 spring onion finely sliced
10 g coriander finely chopped
100 g mayo
1 heaped tbsp crispy chilli oil
5 g ginger finely grated (optional)

Steps

Rinse the sushi rice until the water runs mostly clear.
Combine the rice with 1 1/2 cups water in a covered pot and simmer for 15 minutes.
Rest the covered rice for 10 minutes, then stir in the sushi vinegar and cool for 10 minutes.
Mix the chicken, spring onion, coriander, mayonnaise, crispy chili oil, and ginger in a bowl.
Wet your hands with water and flatten a portion of rice in your palm.
Place chicken filling in the center, cover it with rice, and shape it into a triangle.
Check that the thickest part of the poultry reaches 165 F before serving.
Wrap each onigiri with nori and repeat with the remaining rice and filling.

Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.