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Sriracha Mayo Chicken Rice Balls

Under 30 min

Under 30 min

Ingredients

for 6 servings

  • 2 cups
    chicken, diced, fully cooked (300 g)
  • ⅓ cup
    mayonnaise (80 g)
  • ¼ cup
    sriracha (80 g)
  • ½ cup
    onion (75 g)
  • 110
    ½ cup
    celeries
  • 4 cups
    rice, cooked (905 g)
  • 2 tablespoons
    soy sauce
  • oil, for pan frying

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Preparation

  1. In a mixing bowl, stir together the chicken, mayonnaise, Sriracha, onions and celery. Set aside.
  2. In another mixing bowl, combine the rice and soy sauce.
  3. With wet hands, take a handful of rice in one hand, press together and flatten.
  4. Take a spoonful of the Sriracha mayo chicken and place in the center.
  5. Take another handful of rice and place on top. Using both hands, firmly press together the rice until you have a dense ball. Continue to form the rice until you have a fat triangle.
  6. Pan fry the Sriracha mayo chicken onigiri until lightly golden and crispy.
  7. Enjoy!
 

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