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Teriyaki chicken onigirazu (Japanese sushi rice sandwich)

(Serves: Prep: 15min - Cook: 25min - Serves 4)

  • 250ml Massel liquid chicken stock
  • 1 tbs vegetable oil
  • 600ml chicken thighs, trimmed and sliced
  • ⅓ cup soy sauce
  • 2 tbs honey
  • 2 tbs mirin
  • 2 tsp cornflour
  • 5 nori sheets
  • 1 Lebanese cucumber, thinly sliced
  • 4 radish, thinly sliced
  • 1 cup thinly shredded red cabbage
  • 1 tsp furikake
  • ⅓ cup sriracha kewpie, to serve
  • Sushi rice
  • 1 ⅓ cups sushi rice
  • 2 tbs caster sugar
  • 2 tbs rice wine vinegar
  • ¼ tsp sea salt flakes

1. Rinse rice in a medium saucepan. Add 1 ½ cups of water, cover with a lid and cook over low heat for 25 minutes or until liquid has absorbed and rice is fluffy. Whisk together sugar, vinegar and salt in a small bowl until dissolved. Pour mixture over rice and stir to combine. Set aside.

2. Heat oil in a large frypan over high heat. Cook chicken for 5-8 minutes or until browned. Whisk together soy sauce, honey, mirin, Massel chicken stock and cornflour in a small jug until dissolved. Pour mixture over chicken, reduce temperature to low and simmer for 10-12 minutes or until sauce is reduced and slightly sticky.

3. On a clean work bench lay out a piece of cling film 20cm x 20cm. Place one sheet of nori on top and rotate approximately 45 degrees. With wet hands, take ⅓ cup of sushi rice and gently push down to make a square in the centre. Top with cucumber, radish, ¼ of chicken mixture and cabbage. Cut 1 nori sheet into 4 rectangles. Cover each rectangle with ¼ cup of sushi rice. Place rectangle on top, pushing down to secure. Fold nori edges inwards to secure. Wrap with plastic to hold in place. Repeat with remaining 3 nori sheets and chill parcels for 30 minutes.

4. To serve, cut onigirazu in half, remove plastic and sprinkle with furikake. Serve with sriracha kewpie on the side.

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