Chicken Soboro Onigiri (Japanese Ground Chicken Rice Ball)
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5.0
24 reviews
Excellent
Chicken Soboro Onigiri (Japanese Ground Chicken Rice Ball)
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 600 g cooked Japanese short-grain rice
- 1 tsp cooking oil
- 100 g ground chicken
- 1 tbsp soy sauce
- ½ tbsp mirin
- 1 tsp sugar
- 1 tsp sake
- 6 trips sushi nori seaweed nori
Instructions
- Heat up a frying pan on a medium high heat. Once hot, add 1 tsp cooking oil and 100 g ground chicken and fry until browned.
- Add 1 tbsp soy sauce, ½ tbsp mirin, 1 tsp sugar and 1 tsp sake to the pan and fry everything together. When the liquid has fully absorbed, remove from the heat.
- Add 600 g cooked Japanese short-grain rice and the seasoned chicken to a large bowl and mix thoroughly. Once evenly distributed, I recommend dividing into equal portions to ensure all the onigiri are the same size.
- Shape the rice in a onigiri mold. If shaping by hand, see my article how to shape the perfect rice ball.
- Once your onigiri are shaped, wrap them with nori. Eat them straight away or put them in your lunch box with an ice pack.
- Enjoy!
Notes
- If you have leftovers, wrap each individual onigiri in plastic wrap without nori and place them in an airtight container in the freezer. (This prevents freezer burn.)
- Best eaten within 1 month. Microwave to defrost and enjoy with fresh nori.
- Refrigeration is not recommended.
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User Reviews
Overall Rating
5.0
24 reviews
Excellent
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