Easiest Way to Prepare Super Quick Homemade Chicken & vegan onigiri
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The variety of servings that may be served to make Chicken & vegan onigiri is 4 people. So be sure this portion is sufficient to serve for yourself and your beloved family.
Oh sure, simply so as to add, the time wanted to prepare dinner Chicken & vegan onigiri is estimated to be round 1 hr 30 mins.
So, this time, let’s strive it, let’s differ Chicken & vegan onigiri ourselves at home. Staying with simple components, this dish can present benefits in serving to to keep up the health of our our bodies. You can also make Chicken & vegan onigiri utilizing 29 material type and 13 manufacturing steps. Here is how one can make the dish.
A classic Japanese snack, filled with chicken, as well as two vegan options.
Ingredients and spices that have to be Get to make Chicken & vegan onigiri:
- Sushi Rice
- 500 g Japanese short-grain rice
- 700 ml water
- 100 ml rice vinegar
- 2 tbsp sugar
- 2 tsp salt
- Chicken filling
- 200 g deboned chicken thigh (or chicken breast fillet)
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp sesame oil
- 1/4 lemon juice
- 1 tsp honey
- 1 small piece of ginger, grated
- Miso cashew filling
- 1 tbsp miso paste
- 2 tbsp unsalted cashew nuts
- 1 tsp grated fresh ginger
- 1/2 tsp fresh lemon juice
- 1/4 tsp sesame oil
- Roasted pepper filling
- 1 tbsp peanut butter
- 1 roasted bell pepper
- 1 tsp grated fresh ginger
- 1/4 tsp salt
- pinch black pepper
- Sesame seeds
- 8 sheets roasted seaweed (nori)
Instructions to make to make Chicken & vegan onigiri
- Rinse the rice well, until there's no more starch coming out. Soak it in cold water for 30 minutes.
- Cut the chicken into small 1 cm cubes. Mix all the other ingredients in a bowl, then mix in the chicken cubes and leave it to marinate.
- Place the rice in a pot and add 700 ml of cold water. Cook it on high heat, stirring every minute or two, until it boils.
- Lower the heat and cover the pot. After 5-6 min, start checking the water level. When there is no more water, the rice is ready.
- Take the rice out into a bowl. If there's some stuck to the bottom, don't scrape it. Make sure to not use any metal utensils. Use a wooden spoon and a plastic or ceramic bowl.
- Mix the vinegar, sugar and salt together in a small pot, on medium heat until dissolved. Pour the mixture on the rice and mix well.
- Heat up a wok, add a splash of sesame oil and stir-fry the chicken for a couple of minutes. Make sure not to overcook it. Remove from the wok and place into a small bowl.
- Blend all the ingredients for the miso cashew filling, and (separately) blend all the ingredients for the roasted pepper filling.
- When the rice has cooled down enough to handle it (but not completely), start shaping the onigiri. Fill the bottom of a mould with rice, compact it and make an indentation in the middle. Fill it with a spoonful of filling, and cover with more rice. Press it down to compact, then use a spatula on the sides to get the rice shape out.
- Dip the rice shape in some sesame seeds and leave it to cool down completely.
- Repeat the previous two steps until you run out of rice and filling.
- Wrap the rice shape in the seaweed sheet and eat immediately.
- If saving for later, store unwrapped in the fridge for up to 3 days. Wrap in seaweed just before eating.
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