Step 1

First, cook your rice. Use short grain white rice, preferably Japanese sushi rice or something similar. You need the rice to be sticky so that it holds it shape. We recommend using a rice cooker or see how to cook Japanese rice on the stove here.

Step 2

For the filling, heat up a frying pan on a medium high heat.

Step 3

Add 1 tsp of vegetable oil to the frying pan and add the chicken mince. Fry until browned.

Step 4

Add 1 tbsp soy sauce, 1/2 tbsp mirin, 1 tsp sugar and 1 tsp sake to the chicken and fry together until the liquid has evaporated.

Step 5

Turn off the heat. Put the cooked rice into a large bowl and add the fried chicken mince to the rice.

Step 6

Mix well and get ready to shape your onigiri.

Step 7

You should have your cooked rice, a bowl of water and ice and a small bowl of salt. Nori is optional too.

Step 8

Wash your hands well and then submerge them into the bowl of icy cold water for about 15-20 seconds. This stops the rice sticking to your hands.

Step 9

Rub 1-2 pinches of salt over the palms your hands. This not only adds the flavour to the rice ball, but also acts as a preservative whilst it’s in your lunchbox.

Step 10

Take a handful of warm cooked rice and start to press it together, pressing the edges to form a triangle shape. If you press and turn, press and turn, press and turn, you should make a good firm triangle shape.

Step 11

Don’t handle the rice for too long, quicker is better. Once you’re happy with the shape, wrap it with nori.

Step 12

Put your hands back in the icy water and repeat. This recipe makes 5-6 rice balls (depending on size).

Step 13

Eat straight away or put in your lunch box with an ice pack. They’re best eaten the same day.

Step 14

Enjoy!