Grilled Chicken Onigiri

Step 1: Prepare the Sushi Rice

Start by rinsing the sushi rice thoroughly under cold water until the water runs clear. This step is crucial for removing excess starch. Once rinsed, soak the rice in fresh water for 15 minutes to enhance its texture. After soaking, drain the rice and place it in a medium saucepan. Add 350ml of water and a generous pinch of salt. Bring to a boil, then cover with a lid and reduce the heat to low. Allow the rice to simmer for 10 minutes. Afterward, turn off the heat and let the rice sit covered for an additional 15 minutes to steam.

Step 2: Make the Filling

Once the rice is cooked, gently stir in the sushi vinegar, ensuring it’s evenly distributed. Transfer the rice to a plate lined with baking parchment to cool completely. While the rice is cooling, prepare the filling by combining the cooked chicken, spring onion, coriander, mayonnaise, crispy chili oil, and ginger (if using) in a large bowl. Mix well and season lightly with salt and pepper. Keep the filling chilled in the refrigerator until you're ready to assemble the onigiri.

Step 3: Shape the Onigiri

If you have an onigiri mold, this will simplify the shaping process. Using wet hands, fill the larger triangle of the mold with 3-4 tablespoons of rice, pressing it down gently. Add 2-3 heaped tablespoons of the filling in the center, then cover with additional rice to seal it. Press the smaller triangle into place to compact the onigiri. If you don't have a mold, you can form the rice balls by hand: wet your hands, scoop some rice, shape it into a triangle, and use baking parchment to help mold it. The onigiri can be stored in the fridge for up to a day.

Step 4: Wrap and Chill

Wrap each onigiri with a strip of nori for a burst of flavor and a satisfying crunch. Chill them until you're ready to eat, or pack them into a lunchbox with an ice pack to keep them fresh. These delightful rice balls make for a nutritious and tasty meal or snack!