

Prep Time: 15 mins | Cook Time: 20 mins | Serves: 3
Cook the Rice
Rinse sticky rice under cold water until the water runs clear.
Cook according to package instructions (or simmer in water until tender).
Let cool slightly.
Bake the Chicken Fingers
Preheat oven to 200°C (400°F).
Bake 3 portions of chicken fingers for 15 minutes or until crispy and golden.
Prepare the Fillings
Thinly slice cucumber and tomatoes.
Set aside with coleslaw.
Make the Spicy Mayo Sauce
In a bowl, mix:
2 tbsp mayo
1 tsp sriracha
1 tsp mustard
1 tsp apple cider vinegar Stir until smooth.
Assemble the Onigirazu
Place a nori sheet shiny side down.
Add a layer of sticky rice in the center.
Top with:
Chicken fingers
Coleslaw
Cucumber & tomato slices
Drizzle of spicy mayo
Fold the nori corners over the filling, shaping into a square.
Serve with Sides
Plate with carrot ribbons, spinach salad, and edamame.
Garnish with coriander, sesame seeds, and a lime wedge.
