Sriracha Chicken Onigirazu Recipe Kit Recipe

About this recipe

Experience the bold flavors of our Sriracha Chicken Onigirazu Recipe Kit, a modern twist on the traditional Japanese rice sandwich! This kit features perfectly seasoned sriracha-marinated chicken, fresh vegetables like cucumber and carrot, aromatic ginger, and fluffy sushi rice, all layered and shaped into a convenient hand-held dish. Easy to assemble with step-by-step instructions, this onigirazu is perfect for a quick lunch, dinner, or on-the-go meal. Elevate your culinary skills and enjoy a fusion of spicy, savory, and fresh flavors in every bite. Order Now on the AnyFeast website or app and bring this delicious creation to your table! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 250 g Carrot
• - Chicken Breast
• 250 g Veg Mayonnaise Eggless
• 250 g Cucumber
• 1 Kg Tanifuji Sticky Short Grain Sushi Rice
• Pack of 10 Yaki Sushi Nori Seaweed Sheet
• 200 ml Sesame Oil
• - Rice Vinegar
• - Real Thai Original Thai Cuisine Sriracha Extra Hot Chilli Sauce 430ml
• 200 g Table Salt
• 500 g Sugar
• 500 Ml Champion Oil
• 90 g Dark Soy Sauce

Instructions

1. 1. Prepare the ingredients: 300g boneless chicken breast, 2 cups cooked sushi rice, 2 tablespoons Sriracha sauce, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 tablespoon mayonnaise, 1/2 cucumber (thinly sliced), 1/2 carrot (julienned), 2 sheets nori (seaweed), 1 tablespoon rice vinegar, 1 teaspoon sugar, 1/2 teaspoon salt.
2. 2. Marinate the chicken: In a bowl, mix Sriracha sauce, soy sauce, and sesame oil. Add the chicken breast, ensuring it is well-coated. Let it marinate for at least 15 minutes.
3. 3. Cook the chicken: Heat a non-stick pan over medium heat. Add the marinated chicken and cook for 5-7 minutes on each side until fully cooked. Remove from heat, let it cool, and slice into thin strips.
4. 4. Prepare the sushi rice: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked sushi rice, ensuring the rice is evenly coated.
5. 5. Assemble the Onigirazu: Lay a sheet of nori on a flat surface. Place a mound of sushi rice in the center, spreading it into a square shape, leaving about 2 inches of nori uncovered on all sides.
6. 6. Layer the fillings: Place a few slices of cooked chicken on top of the rice. Add cucumber and carrot slices. Drizzle a bit of mayonnaise over the fillings.
7. 7. Add the top layer of rice: Place another mound of sushi rice over the fillings, pressing gently to compact the layers.
8. 8. Wrap the Onigirazu: Fold the uncovered edges of the nori over the rice, starting with the sides and then the top and bottom, to form a square package.
9. 9. Secure the Onigirazu: Wrap the Onigirazu tightly in plastic wrap, ensuring it holds its shape. Let it sit for 5 minutes to set.
10. 10. Cut and serve: Unwrap the Onigirazu and use a sharp knife to cut it in half diagonally. Serve immediately or pack for a meal.