japanese onigiri

How to make Chicken Mince Onigiri Rice Balls

Japanese Onigiri Rice Balls with Chicken Mince (鶏そぼろおにぎり)

Cooked white Japanese rice

Chicken mince

tbsp Soy sauce

tbsp Mirin

Sugar

tsp Sake

Vegetable oil

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.

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

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

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.

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

Mix well and get ready to shape your onigiri.

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

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.

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.

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.

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

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

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

https://www.youtube.com/watch?v=1nVlTGNMInU

Making onigiri rice balls can be annoying, but if you know some tips and procedures, it won't be so hard!
When I was at school, I always made these for lunch myself so I thought I might be able to contribute to some extent!


Enjoy!



This video's recipe: https://sudachirecipes.com/2020/05/01/japanese-salt-onigiri-rice-ball-recipe


Salmon Onigiri (鮭おにぎり): https://sudachirecipes.com/2020/05/01/flavorful-japanese-onigiri-rice-balls-with-salmon-recipe
Tuna Mayo Onigiri(シーチキンマヨおにぎり): https://sudachirecipes.com/2020/05/03/tuna-mayo-onigiri-rice-ball
Chicken Mince Onigiri (鶏そぼろおにぎり): https://sudachirecipes.com/2020/05/03/japanese-onigiri-rice-ball-with-chicken-mince-recipe
Fried Soy Sauce Onigiri (焼きおにぎり): https://sudachirecipes.com/2020/05/03/yaki-onigiri-rice-balls-recipe
How to Cook Japanese Rice Without A Rice Cooker: https://sudachirecipes.com/2020/05/06/how-to-make-fluffy-japanese-rice-without-a-rice-cooker



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How to Make Onigiri Rice Balls At Home (おにぎりの作り方)

Sweet and salty Spam musubi is a great on-the-go snack and this recipe will teach you how to assemble this Hawaiian food in no time.

Spam Musubi

Spam

rice

nori sheets

omelette (optional topping)

avocado (optional topping)

tsp sesame oil

garlic

soy sauce

oyster sauce

dark brown sugar

Cook the rice in a rice cooker (or other method). Fluff the rice when it’s finished cooking and keep it on the warm setting.

Slice the Spam into 8 even slices (about ¼ inch thick).

NOTE: If you do not have a saute pan large enough to cook all the Spam at the same time, make sure you divide the musubi sauce based on how many batches of Spam you need to cook. For example, if you can cook 4 Spam slices, divide the musubi sauce in half. In a large saute pan over medium heat, add the sesame oil and garlic. Cook for about 30 seconds or until fragrant, but before it turns brown.

Add the soy sauce, oyster sauce, and sprinkle the dark brown sugar. Use your spatula to mix all the ingredients together and let it warm up only briefly.

Add the spam slices and cook for about 1 minute and then turn them over to make sure all sides of the spam are coated. Cook and occasionally turn the spam to prevent from burning for about 10 minutes or until the Spam begins to caramelize or turn golden brown.

Remove the Spam from the pan and let it rest for about 5 minutes to cool down.

Clean the Spam can and dry. Cut cling-wrap to about an 8 x 12 inch piece. Line the cling-wrap inside the can and make sure the corners are outside.

Scoop about 3 tablespoons of rice into the can. It should be about 1 ½ inch high from the bottom of the can. Use a spoon to press down on the rice to make it even.

Add one slice of Spam on top.

Cut nori into your desired thickness, I like to cut the sheets into thirds. It’s a little thinner so that the ends of the Spam and rice stick out, but you can also cut them in half and cover the Spam and rice fully.

Collect the corners of the cling-wrap and gently lift the Spam stack out of the can. Open the cling-wrap so that the Spam stack is lying horizontally on the table.

Lay one piece of nori so that it’s vertical from the Spam stack. It should look like a weird cross at this point.

Carefully wrap the nori around the Spam musubi. I like to lightly press the nori on the sides and then lift the top to slide in the nori underneath and repeat for the other side.

To make a tighter musubi, cover the musubi in the cling-wrap again and twist both sides until it’s tight. You can also now use your hands to cup the sides and mold the shape so that it’s round.

Unwrap the cling-wrap and serve immediately.

Optional additions: You can also add sliced omelets and avocado slices on top of your Spam slice or mix in some furikake to the rice as additional flavors.

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