Chicken Teriyaki Onigirazu Image

Chicken Teriyaki Onigirazu

Struggle Meals - "Bring Your Own Lunch"

20
Prep Time
(Minutes)
20
Cook Time
(Minutes)
Struggle Meals/Bring Your Own Lunch/Chicken Teriyaki Onigirazu

Ingredients

  • 1 3/4 cups sushi rice
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 2 tablespoons vegetable oil
  • 3 boneless skinless chicken thighs
  • 1 tablespoon grated ginger
  • 2 cloves garlic, minced
  • 3 tablespoons soy sauce
  • 2 honey packets (or 2 teaspoons)
  • 2 teaspoons sesame oil
  • 1 cucumber, thinly sliced
  • 1 avocado, thinly sliced
  • 1/4 cup cilantro leaves
  • 1/4 cup mayonnaise
  • 2 sriracha packets (or 2 teaspoons)
  • 4 nori sheets
  • Salt and pepper

Steps

  1. Rinse the sushi rice under cold water until the water runs clear and is no longer cloudy. Place the rice in a medium saucepan and add 3 1/2 cups of cold water and a pinch of salt. Bring to a boil and then turn down heat, cover and simmer for 20 minutes.
  2. In a small bowl, whisk the rice vinegar and sugar. Fluff the rice with a fork and stir in the rice vinegar sugar mixture. Set aside to cool.
  3. Cut the chicken into 1/4-inch cubes and season with salt and pepper. Heat a large sauté pan over medium high heat and add the oil. Brown the brown chicken on both sides.
  4. Turn the heat to medium low and stir in the garlic and ginger and continue cooking for another 2 minutes. Stir in the soy sauce, honey and sesame oil. Season with salt. Simmer for an additional 5 minutes and then set aside.
  5. In a small bowl, whisk together the mayo, sriracha and a pinch of salt.
  6. Lay a piece of plastic wrap on your work surface. Place a nori sheet, shiny side down, on the plastic wrap. Place a half cup of sushi rice in the center and press it into a square, wetting your hands to prevent the rice from sticking to them. Spread sriracha mayonnaise on top of the rice, and top with ¼ of the chicken, carrots, cucumbers and avocado slices. Sprinkle with salt and top with cilantro.
  7. Place another half cup of rice on top of the fillings and press down gently to form into a square. Fold the corners of the seaweed into the center to form a square shape.
  8. Wrap in plastic wrap and let sit for at least 10 minutes or place in the refrigerator until ready to eat. Cut in half and serve.