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Teriyaki Chicken Yaki Onigiri | Crispy Street Food Rice Triangles
(0)
40 min
Under an hour
Gurkerl Küche
Knusprig gebratene japanische Yaki Onigiri gefüllt mit saftigem Teriyaki-Hendl. Außen mit Sojaglasur goldbraun geröstet, innen herzhaft und aromatisch – ein echter Streetfood-Klassiker!
Preparation method
Prepare rice & filling
Rinse the sushi rice thoroughly until the water runs clear. Cook with 360 ml of water according to package instructions. Then refine with 1 tbsp rice vinegar and a little salt, and leave to cool to lukewarm.
Cut the boneless chicken thighs into fine cubes. Finely grate the garlic and ginger, and cut the spring onions into thin rings. In a small bowl, mix 2 tbsp soy sauce, 1 tbsp runny honey, 1 tbsp rice vinegar, and 1 tsp sesame oil to make the teriyaki sauce.
Heat 1 tbsp vegetable oil in a pan. Sear the chicken meat over high heat until fully cooked. Briefly sauté the garlic, ginger, and the white rings of the spring onions. Pour in the prepared teriyaki sauce and simmer until the chicken is glazed. Set aside and allow to cool.
Chef's tip
Oven tip: If you are preparing several onigiri at once, keep them warm on a baking sheet lined with baking paper in the oven at 80 °C until all are fried.
Firm shape: Press the rice firmly together while shaping so that the triangles stay intact in the pan and the filling is completely enclosed.
Ingredients
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