Summary

Ingredients

For the rice:

• 250 g sushi rice
• 450 ml water, lightly salted
• 1 teaspoon sugar
• 0.5 teaspoon ½ salt
• 25 ml rice vinegar

For the meat:

• 250 g chicken breast
• salt and pepper
• 5 tablespoon soy sauce
• Teriyaki sauce
• 3 tablespoon mayonnaise
• 2 spring onion (s)

Also:

• 1 pack nori leaves

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Instructions

1. Wash the chicken breasts and cut into very small cubes. Fry the chicken breast cubes. Season to taste with salt, pepper and soy sauce and teriyaki sauce. Let cool down.
2. Chop the chicken cubes and thicken with mayonnaise to a paste consistency with small chicken pieces. Add the finely chopped spring onions and season with teriyaki sauce until your personal taste is achieved.
3. Wash the sushi rice until the water runs clear. Then let it boil with the water according to the instructions for about 10 minutes until there is hardly any water left in the pot.
4. After cooking, let the sushi rice rest for about 10 minutes, then place in a wooden bowl or glass bowl and season with the sushi rice vinegar. Add salt and sugar and let the rice cool down to lukewarm.
5. Wet your hands with cold water. Then shape some of the lukewarm sushi rice into a flatter triangle and press a small hollow in the middle. Place some of the teriyaki chicken mixture in the center of the rice triangle. Tinker another rice triangle on the filled side and squeeze everything together a little so that a triangle is created with the teriyaki chicken paste in the middle.
6. Cut the nori sheets with scissors and wrap the onigiri in the nori sheet.
7. Tip: The onigiri taste best when they have been allowed to rest for one night.