Teriyaki Shredded Chicken Onigiri, a Practical and Nutritious School Lunch
🧂 Ingredients
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- 3 scoops/cups soft, slightly sticky white rice
- 200 grams boneless chicken breast fillet
- 2 tbsp sweet soy sauce (kecap manis)
- 1 tbsp oyster sauce
- 1 tsp soy sauce
- 1 tsp granulated sugar
- 2 cloves minced garlic
- 50 ml water
- 1 tbsp cooking oil
- 3-4 sheets, cut into small pieces for wrapping nori (dried seaweed)
- 1 tsp (optional, for sprinkling) toasted sesame seeds
- 1/4 tsp (for mixing into the rice) salt
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👩🍳 Instructions
- 1 Boil the chicken breast in boiling water for 10-12 minutes until cooked through, then drain and shred finely using a fork or your hands.
- 2 Heat the oil in a pan and sauté the minced garlic until fragrant and lightly golden.
- 3 Add the shredded chicken and stir well with the garlic.
- 4 Pour in the sweet soy sauce, oyster sauce, soy sauce, sugar, and water. Mix well.
- 5 Cook over low heat, stirring continuously, until the seasoning is absorbed and the liquid has dried up, about 5-7 minutes. Remove from heat and let cool slightly.
- 6 Prepare the warm white rice and mix in a little salt so the rice tastes more savory and is easier to shape.
- 7 Wet your palms with a little water so the rice doesn't stick, take a handful of rice, and make a small hollow in the center.
- 8 Fill the hollow with 1 tbsp of teriyaki shredded chicken, then cover with more rice and shape into a triangle or ball, pressing firmly to pack it together.
- 9 Wrap the bottom of the onigiri with a piece of nori so it's easy to hold, then sprinkle a little toasted sesame on top.
- 10 Repeat until the rice and filling are used up, and arrange the onigiri in the lunchbox once fully cooled so they don't get soggy.
💡 Tips
• Use freshly cooked, still-warm rice since it's stickier and easier to shape — once it cools down, the rice becomes hard and tends to fall apart.
• Wet your hands with water each time before taking more rice so it doesn't stick to your hands and the onigiri turn out neater.
• The shredded chicken can be made the night before and stored in the fridge, then just reheated in the morning to save time.
• It's best to attach the nori once the onigiri has cooled and is about to be packed into the lunchbox, so the nori stays crisp and doesn't turn soggy.
📊 Nutrition Facts / serving
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