Chicken Onigiri (Japanese Rice Balls) That You Gotta Try in Your Pressure Cooker
Easy and delicious rice balls filled with sweet-savory ginger ground chicken — ready in minutes thanks to your pressure cooker.
Equipment
- 1 Mixing bowl for cooled chicken and rice
Ingredients
Main Ingredients
- 1 teaspoon Sesame oil
- 3⅓ ounces Ground chicken
- 1 tablespoon Tamari soy sauce
- 1 tablespoon Sake or dry white wine
- 1 teaspoon Sugar
- ½ teaspoon Grated ginger
- 4 cups Cooked Japanese rice short-grain preferred
- 4 strips Nori seaweed
Instructions
Instructions
- Heat the sesame oil in a skillet over medium heat.
- Add the ground chicken and stir to break up until no pink remains.
- Stir in tamari, sake, sugar, and grated ginger. Cook until liquid is mostly evaporated.
- Let chicken cool slightly for easy handling.
- Wet hands, grab a handful of warm rice and flatten in your palm.
- Place a spoonful of chicken in the center and fold rice over shaping into a triangle.
- Wrap a strip of nori around each rice ball.
- Serve immediately or pack for later.
Notes
Wet hands help with shaping. Serve freshly wrapped for best texture. Can be made ahead and refrigerated.