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!
Ingredients (makes 6 onigiri):
To Cook in the Rice Cooker:
For Finishing Touches:
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
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
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.