Triple Flavor Chicken Onigiri

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

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

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.

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).

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.

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.  

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.

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.