Chicken Onigirazu

Prep Time: 15 mins | Cook Time: 20 mins | Serves: 3

Cook the Rice

1. Rinse sticky rice under cold water until the water runs clear.

2. Cook according to package instructions (or simmer in water until tender).

3. Let cool slightly.

   
   

Bake the Chicken Fingers

1. Preheat oven to 200°C (400°F).

2. 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

1. Place a nori sheet shiny side down.

2. Add a layer of sticky rice in the center.

3. Top with:

   • Chicken fingers

   • Coleslaw

   • Cucumber & tomato slices

   • Drizzle of spicy mayo

4. 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.

Recipe - Daphne Mifsud