Chicken Yaki Onigiri | Crispy Japanese Rice Triangles
(0)
35 min
Quick
Sezamo
Yaki Onigiri crocante și aromate, umplute cu pui suculent în glazură teriyaki dulce-sărată și rumenite la tigaie până capătă o crustă aurie irezistibilă. O gustare stradală japoneză autentică, simplu de pregătit acasă!
Preparation method
Preparing the rice and the filling
Rinse the sushi rice in cold water until the water runs clear, then cook it according to the package instructions (in an approximate 1:1.2 ratio with water). After cooking, leave it covered to steam for 10 minutes, then transfer it to a large bowl to cool slightly.
Cut the boneless chicken thighs into very small cubes. In a skillet with half of the sunflower oil, sauté the chicken for 5-6 minutes until cooked through.
Add the crushed garlic, finely grated ginger, 2 tablespoons of soy sauce, honey, and finely chopped spring onions to the chicken. Cook for another 2 minutes over medium heat until the sauce caramelizes and glazes the chicken pieces. Allow the filling to cool.
Chef's tip
Firm pressing: Make sure to compress the rice triangles firmly enough in your hands or in a special onigiri mold; otherwise, the rice grains may fall apart while pan-frying.
Right heat: Apply the soy sauce glaze only towards the end and over medium-low heat, as the sugar and soy sauce can burn quickly.
15 min
Under an hour
