Chicken Stir-fry Onigiri
Satisfy your Japanese food sushi and teriyaki craving with this Japanese stirfry onigiri ready in 30 mins! Wholesome ingredients for a healthy and satisfying lunch at-home or carry-out!
Servings: 3
Calories: 353kcal
Ingredients
- 2 cups White Rice preferably sushi rice, if you are using long grain rice, add a bit more water when cooking the rice
- 1 Chicken Thigh
- 1/2 Medium Carrot
- 1 handful dried black fungus strips soaked for 15 mins
- 2 +1 Tbsp Gluten-free Soy Sauce or Tamari
- 1 tsp Rice vinegar sub white or apple cider vinegar if needed
- 1/2 tsp sweetener of choice
- 1 tbsp Light tasting Cooking Oil
Instructions
- Place rice in rice cooker insert and fill filtered water to the 2 cup marking
- Add 1 Tbsp soy sauce, rice vinegar and sweetener to rice and start cooking
- Cut chicken thigh into 1 cm cubes, mix with 2 tbsp soy sauce and set aside
- Cut carrots into thin strips and drain soaked black fungus strips
- Preheat a frying pan on medium heat and add cooking oil
- Add chicken into pan and cover with lid until chicken releases liquid
- Add veggie strips into pan and stir until softened and chicken is fully cooked
Notes
Assembling:
When rice is cooked and cooled to just able to handle, dip hand in water then take 3 tbsp of cooked rice and place in palm of your hand
Gently press the rice into a disc, add 1 tbsp of chicken stir fry mixture on top
Take another 3 tbsp of cooked rice and place over the chicken stir fry mixture
Dip hand in water again to prevent sticking, gently press rice ball into shape
Cut nori into 2" by 4" rectangles and wrap each around a side of a onigiri