Crispy Chicken onigiri Sandwiches

Crispy Chicken onigiri Sandwiches

  • 1 hour
  • Medium
  • Mains
  • 2 Servings

Ingredients

For the onigiri:
  • 200g Yutaka Sushi Rice
  • 2 tbsp Yutaka Rice Vinegar
  • 1 tsp sugar
  • 1/2 tsp salt
  • 4 sheets Yutaka Nori, halved
For the Crispy Chicken:
  • 2 chicken thighs, boneless and skinless
  • 50g plain flour
  • 1 egg, lighlty beaten
  • 75g Yutaka Panko Breadcrumbs
  • 1 tsp Yutaka Soy Sauce
Fillings:
  • 50g red cabbage, thinly sliced
  • 2 lettuce leaves, torn into small pieces
  • 1 tbsp sesame dressing

Directions

  1. Cook the rice according to packet instructions. Once cooked, mix the rice vinegar, sugar, and salt, then fold it into the rice and let it cool slightly. 
  2. Pound the chicken thighs to an even thickness. Season with soy sauce, then coat in flour, dip in the egg, and press into panko breadcrumbs.
  3. Heat the vegetable oil in a frying pan over medium heat. Fry the chicken thighs for 4-5 minutes on each side until golden and cooked through. Drain on kitchen paper and slice into strips.
  4. Lay a sheet of plastic wrap on a work surface. Place a nori sheet shiny side down. Add a layer of rice (about 3 tbsp) in the centre and press it flat into a square shape.
  5. Layer the sliced chicken, red cabbage, lettuce, and sesame dressing on top. Add another thin layer of rice, pressing gently to form a sandwich.
  6. Fold the corners of the nori over the fillings to create a neat parcel, using the plastic wrap to help shape and secure it tightly. Repeat with the remaining ingredients.
  7. Let the onigiri rest for 5 minutes to set, then unwrap and enjoy!

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