Onigiri Recipe: Chicken & Spicy Mayo

Onigiri Recipe: Chicken & Spicy Mayo

from pickledplum.com
15 min

Ingredients

  • 1/3 pound boneless chicken breast (preferably thinly sliced)
  • 1 thumb size ginger (peeled and sliced into thin strips)
  • 1 small carrot (peeled, sliced into thin strips the same length as the ginger)
  • 1 stalk scallion (chopped into thin strips the same size as ginger and carrot)
  • 1 tablespoon light soy sauce
  • 1 tablespoon sake
  • 1 tablespoon vegetable or canola oil
  • 2 cloves garlic (minced)
  • 2 cup cooked Japanese rice
  • 2 tablespoons mayonnaise
  • 1 tablespoon sriracha sauce
  • nori sheets
  • kosher salt

Directions

  1. 1

    Add chicken, garlic, soy sauce and sake in a bowl and mix well. Marinade for 15 minutes.

  2. 2

    Meanwhile, mix mayonnaise and sri racha sauce together in a bowl and set aside.

  3. 3

    Add salt to the rice and using a plastic or wooden spoon, fluff the rice (do not over mix or toss) until salt is evenly mixed in.

  4. 4

    In a small pan over medium heat, add oil, carrots and ginger and fry for 2-3 minutes, until vegetables are soft but still yielding a slight crunch. Transfer to a plate and set aside.

  5. 5

    Using the same pan, add chicken and cook on medium for 5 minutes, or until chicken is cooked through. Set aside.