Rice Cookers Recipes

Triple Flavor Chicken Onigiri

Zojirushi Recipe – Triple Flavor Chicken <i>Onigiri</i>

Prepared with 3 kinds of sauce that give you the best in tasty chicken—teriyaki, barbecue and buffalo wing style, these onigiri dishes come to life with flavor!

            	Triple Flavor Chicken <i>Onigiri</i>  Ingredients

Ingredients (makes 6 onigiri): 

To Cook in the Rice Cooker: 

  • 2 cups (rice measuring cup) short or medium grain brown rice 
  • Water to fill to water level 2 for “BROWN RICE"

For Filling:

  • 6 oz. boneless and skinless chicken thigh
  • 1/4 tsp. salt 
  • 1 Tbsp. teriyaki sauce
  • 1 Tbsp. barbecue sauce
  • 1 Tbsp. Buffalo wing sauce
  • 1 tsp. vegetable oil

For Seasoning Rice:

  • 1/2 tsp. salt

For Finishing Touches:

  • 1 whole sheet nori seaweed, cut into two 8” x 3.5” strips
  • 1/2 tsp. dried parsley
  • 1/2 tsp. white sesame

              Triple Flavor Chicken <i>Onigiri</i> Step 1

Prepare brown rice using the ingredients listed under “To Cook in the Rice Cooker”. For steps to cook “brown rice," see here

              Triple Flavor Chicken <i>Onigiri</i> Step 2

While the rice cooks, prepare the chicken. Cut chicken thigh into 3/4 inch squares or smaller pieces. 

              Triple Flavor Chicken <i>Onigiri</i> Step 3

Sprinkle 1/4 teaspoon of salt, then equally divide into three portions. Add teriyaki, barbecue, Buffalo wing sauce to each portion separately and mix. Marinate for 5-15 minutes.

              Triple Flavor Chicken <i>Onigiri</i> Step 4

Heat vegetable oil in a non-stick frying pan, place each flavored chicken apart and cook though at medium low heat for 4-6 minutes. Set aside. Separate two pieces from each flavored chicken for topping (optional).

              Triple Flavor Chicken <i>Onigiri</i> Step 5

When rice completes cooking, transfer rice to another bowl, sprinkle 1/2 teaspoon of salt and gently fluff with the rice spatula. Cover with a plastic wrap and set aside.

              Triple Flavor Chicken <i>Onigiri</i> Step 6

Cut and place a plastic wrap about 7 to 8 inches long and place in a small bowl. Divide cooked rice into 6 equal portions. Add 1/6 of the rice on top of the plastic wrap. Place 1/2 the amount of teriyaki chicken from step 4 in the center of the rice. Gather the plastic wrap around the rice and make a triangular rice ball by squeezing your hands together rather tightly. The rice ball should be firm so it does not fall apart, but the rice should remain fluffy and not smashed.  

              Triple Flavor Chicken <i>Onigiri</i> Step 7

Repeat step 6 to make one more teriyaki chicken onigiri. Using the same method, make two more onigiri using barbecue chicken. Form a different style of onigiri using Buffalo chicken. Cut and place a plastic wrap about 7 to 8 inches long and place in a small bowl. First, place half the amount of Buffalo chicken from step 4 in the center of the bowl, add 1/6 of the cooked rice on top, then form into a triangle.

              Triple Flavor Chicken <i>Onigiri</i> Step 8

Remove the plastic wrap from each onigiri. For teriyaki chicken, wrap nori seaweed strip around each rice ball. For barbecue chicken, sprinkle dried parsley. For Buffalo chicken, sprinkle white sesame. For teriyaki and Buffalo chicken onigiri, top with optional topping from step 4.

              Triple Flavor Chicken <i>Onigiri</i> Step 9