Chicken onigiri

• sushi rice↗250g g
• sushi vinegar↗2 tbsp tbsp
• nori sheets↗

  for serving

• cooked chicken breast180g g

  cut into small cubes

• green onion↗1

  thinly sliced

• coriander10g g

  finely chopped

• mayonnaise↗100g g
• crispy chili oil1 heaped tbsp tbsp
• ginger↗5g g

  finely grated (optional)

Step-by-step instructions

1. 1

   Prepare the sushi rice. Rinse the rice thoroughly until the water runs clear, then let it soak in fresh water for 15 minutes. Drain, transfer to a medium saucepan, add 350 ml water and a generous pinch of salt, bring to a boil, then cover and reduce heat to minimum. Simmer for 10 minutes. Turn off the heat, leaving the lid on, and let the rice rest for 15 minutes.

2. 2

   When the rice is cooked, mix it with the sushi vinegar. Spread the rice onto a plate lined with parchment paper and let it cool completely. Meanwhile, prepare the filling. Combine all ingredients in a large bowl and lightly season with salt and pepper. Keep in the refrigerator until you are ready to shape the onigiri.

3. 3

   Use an onigiri mold if you have one. With wet hands, shape 3‑4 tablespoons of rice into a larger triangle, then place 2‑3 tablespoons of filling on top, cover with more rice and use a smaller triangle to shape the onigiri. If you don’t have a mold, form rice balls with wet hands, using parchment paper to shape them. Store in the refrigerator for up to one day.

4. 4

   Wrap each onigiri with a nori sheet, then chill until serving or pack in a lunch box and a cooler bag.