Spicy Chicken and Cheese Onigiri
May 21, 2022
These onigiri are a favorite of mine and so easy to make. I use an onigiri mold, but I will show you how to make them without one.
How to Make
The Rice
You want to use a short or medium grain rice for this recipe. Long grain rice is not as sticky and your onigiri will fall apart. I used Nishiki Premium Grade Rice when I made these, but any short or medium grain white rice should work.
Make sure to rinse your rice as it removes the extra starch preventing the rice from being gummy. I rinse mine about 3 times, or until the water runs clear, then cook as normal.
The Filling
The filling is very versatile, but I recommend sticking to the recipe for the best results and flavor. Filling should be able to hold its shape, but not dry.
How to Shape
I recommend an onigiri mold as it is easy to use and makes great looking onigiri. Squish your rice into the mold, pushing on the sides to create a well. Add the filling, top with more rice, and squish the mold together.
To hand roll an onigiri, wet your hands first so the rice does not stick to them. Place a pad of rice on your hand, add a scoop of filling, and then more rice on top. Carefully shape the rice ball to get the desired onigiri shape.
You can also use plastic wrap to shape your onigiri. It is similar to hand rolling, yet not as messy, and creates a smoother and more compact onigiri.
Place rice, the filling and more rice onto a square of plastic wrap. Gather the corners of the plastic wrap and twist them together to form a tight ball. Then shape the rice ball, while in the plastic wrap, into the desired onigiri shape.
The photo below shows onigiri shaped in the three different methods mentioned above. You can see the hand rolled one (left) isn't as smooth, nor does it hold its shape as well as the other two (plastic wrapped, center; onigiri molded, right). Hope this helps!
Pan Frying
Let your pan heat up before adding the sesame oil and onigiri. This ensures that the onigiri get nice and crispy, and that the sesame oil retains its flavor. Don't leave the kitchen, as these won't take long to cook.
Plating
I find its easy to just fold and rip my seaweed sheets into the desired size. The seaweed does not stick to the crispy rice very well and it will wilt from the hot onigiri. However, they add a nice touch and flavor to the dish.
Spicy Chicken and Cheese Onigiri
Makes 4-5 Onigiri
Prep Time: 10 minutes (not including rice cook time)
Cook Time: 5 minutes
Total Time: 15 minutes
Ingredients:
- 1 C. Uncooked Short Grain White Rice (sushi grade preferred)
- 1 5oz. Can of Chicken
- 1/3 C. Pepper Jack Cheese
- 2 T. Mayo
- 1 T. Sriracha
- Sesame Oil
- 1/2 Seaweed Sheet (optional)
Instructions:
- Rinse the rice and cook it how you normally would. The rice should be fully cooked or nearly done cooking before moving onto the next step.
- To make the filling, mix together the chicken, cheese, mayo, and sriracha in a bowl.
- Place rice onto either an onigiri mold, sheet of plastic wrap, or your hand. Put a scoop of the filling onto the rice. If using an onigiri mold, place rice on top and squeeze the mold together to get a nice shape. If using plastic wrap or your hands, shape the rice around the filling to get the desired onigiri shape (visual instructions above).
- Cook the onigiri in a frypan on medium to medium-high heat. Wait for the pan to heat up before adding the sesame oil and onigiri. Cook for 1-2 minutes on each side or until golden brown.
- Cut a half sheet of seaweed into small thin strips and wrap around onigiri. The seaweed may not stick too well to the onigiri, but it adds nice flavor.
- Enjoy!
Notes:
- You can use any protein or meat in this recipe such as imitation crab, canned tuna, pork, etc. I have used leftover cooked chicken breast and it tasted just as delicious. Just make sure your protein is shredded or cut into small pieces.
- Any cooking oil can be used in place of the sesame oil.