Homemade Teriyaki Onigiri

Ingredients

• 2 cups (400g) sushi rice 2 cups (400g) sushi rice
• 4 cups (940ml) water 4 cups (940ml) water
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 1 tablespoon sugar 1 tablespoon sugar
• 1 cup (150g) cooked chicken or sautéed vegetables (such as mushrooms or spinach) 1 cup (150g) cooked chicken or sautéed vegetables (such as mushrooms or spinach)
• 4 sheets of nori seaweed 4 sheets of nori seaweed

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 2g, 0.5g
• Carbohydrates (total, sugars): 52g, 3g
• Protein: 6g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the sushi rice under cold water until the water runs clear.
2. 2.
   In a saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low and cover. Cook for 15-20 minutes or until the rice is tender and the water is absorbed.
3. 3.
   In a small bowl, mix together the soy sauce, mirin, and sugar until the sugar is dissolved.
4. 4.
   In a separate pan, cook the chicken or sauté the vegetables until fully cooked.
5. 5.
   Pour the teriyaki sauce over the cooked chicken or vegetables and stir until well coated. Cook for an additional 2-3 minutes to allow the flavors to meld.
6. 6.
   Once the rice is cooked, let it cool slightly. Wet your hands with water to prevent sticking, then take a handful of rice and shape it into a triangle or cylinder.
7. 7.
   Make a small indentation in the center of the rice and fill it with a spoonful of the teriyaki chicken or vegetable mixture.
8. 8.
   Gently shape the rice around the filling, ensuring it is fully enclosed.
9. 9.
   Place a sheet of nori seaweed on a clean surface and wrap the Onigiri with it, leaving the bottom part exposed for easy handling.
10. 10.
    Repeat the process with the remaining rice and filling.
11. 11.
    Serve the Teriyaki Onigiri immediately or wrap them individually in plastic wrap for later enjoyment.

Treat your ingredients with care...

• Sushi rice — Rinse the rice thoroughly to remove excess starch before cooking to achieve a fluffy texture.
• Nori seaweed — To prevent the nori from becoming soggy, wrap the Onigiri just before serving.

Tips & Tricks

• Experiment with different fillings such as grilled salmon or pickled plum for variety.
• Wet your hands with water before shaping the rice to prevent it from sticking.
• For a crispier nori seaweed, lightly toast it over an open flame before wrapping the Onigiri.

Serving advice

Serve the Teriyaki Onigiri as a snack, light lunch, or as part of a Japanese-inspired meal. They can be enjoyed warm or at room temperature.

Presentation advice

Arrange the Teriyaki Onigiri on a platter, garnished with sesame seeds and sliced green onions for an attractive presentation. Serve alongside a small dish of soy sauce for dipping.