Chicken Onigiri

The pot lid rattles and you know dinner is almost ready. That sound gets ya every time, like a little promise that soon you9ll be digging into somethin9 tasty and warm. You watch the steam jiggle the sealing ring and feel your stomach growl a bit louder.

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Pressure cooks kinda feel like your kitchen9s secret weapon. They bring the heat fast and keep it steady so your food cooks quick but stays juicy. You remember how long it used to take to get chicken and rice just right on the stove? Now it9s all done in a snap with that pressure build and quick release.

And those steam cues? They9re like little signals telling you the meal9s coming together perfectly. The smells start sneakin9 out from under the lid and that rattling lets you know it9s almost time to eat. That9s the kinda cooking that feels real good after a long day.

Why Your Cooker Beats Every Other Pot

• Pressure cooking locks in flavors faster than regular pots.
• Your cooker heats evenly so you don9t get hot spots that burn food.
• It uses steam to cook rice and chicken to perfect texture.
• The sealing ring keeps steam right where it should be, no leaks.
• Quick release lets you stop cooking exactly when you want.
• Slow release is perfect for gentle finishin9 or keepin9 food warm.
• You save so much time it9s kinda crazy how faster dinner is on table.

All the Pieces for This Meal

• 1 teaspoon sesame oil
• 3 thirds 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
• 4 strips nori seaweed
• Wet hands for shaping
• Plastic wrap for storing (if needed)

Each ingredient plays a role in makin9 these onigiri just right. Sesame oil adds that nutty hint in the ground chicken, while tamari soy sauce brings umami power. Sake or white wine gives it a little zing and the sugar balances it all out.

Don9t skip the grated ginger cause it adds fresh warmth that cuts through the richness. Japanese rice gotta be sticky and cooked just right so the rice balls hold their shape. Nori strips give a nice salty crunch and make 9em easy to hold.

Get your hands wet before you shape so that rice don9t stick all over ya. And hey, if you don9t eat them all right away, plastic wrap helps keep 9em fresh.

The Full Pressure Cooker Journey

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First thing, heat up the sesame oil in a small skillet over medium heat. You9ll smell it sizzle right away, that9s a good start.

Next add the ground chicken and stir it around until it starts turning brown. You wanna get it cooked but not dried out.

Now pour in the tamari soy sauce, sake, sugar, and grated ginger. Mix it all good. Let it cook for 2-3 minutes to cook the chicken and let most liquid evaporate.

Once that9s done, set the skillet off the heat so the filling can cool a bit while you get the rice ready.

Wet your hands with some water so the rice won9t stick. Grab about half a cup of cooked rice and spread it flat a little in your palm.

Put a spoonful of that tasty chicken mix right in the center of the rice. Easy does it.

Then fold the rice all around and press gently to shape your onigiri into a triangle or ball. Don9t squeeze too hard or it9ll get mushy.

Wrap the bottom third with a strip of nori. That seaweed holds it all together and adds great flavor punch. Repeat for the rest and now you got yourself dinner done right and fast.

Quick Tricks That Save Your Time

• Cook rice a day ahead so it9s ready and not sticky when you start.
• Use pre-ground chicken from your store to skip extra prep.
• Make the chicken filling in a bigger batch and freeze extras for later.
• Wet your hands with cold water to keep the rice from stickin9 to ya for longer.

These little hacks add up, making it so you9re spending less time fussin9 and more time eatin9. You9ll love how much smoother dinner flows when you got tricks like these up your sleeve.

The Flavor Experience Waiting for You

When you bite into these chicken onigiri, you get a burst of juicy chicken wrapped in perfectly sticky rice. The soy and ginger combo hits a nice balance of savory and warm spicy notes.

The nori strip brings a salty crunch that contrasts so good with the soft rice filling. It9s that textural play that you don9t even notice until it9s gone.

Overall it9s cozy and satisfying. This meal kinda reminds you of lunchboxes from back in the day but with your own grown-up twist. It9s simple but filled with flavor that sticks with ya.

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Making It Last All Week Long

• Wrap each onigiri tightly in plastic wrap after they cool.
• Keep them in an airtight container in the fridge for up to 3 days.
• For longer storage, freeze wrapped onigiri in a freezer-safe bag up to 1 month.
• Reheat frozen ones by steaming or microwave with a damp paper towel to keep moisture.

Storing these guys right means you9ll always have a little tasty snack ready. Just don9t freeze too long or the rice texture might change.

And when reheating, the steam cues help keep everything from drying out. That way you still get softness and flavor each time.

Common Questions and Real Answers

• Can I use regular soy sauce instead of tamari? Yeah you can but tamari is less salty and gluten free. Regular soy sauce will work just fine though.
• What if I don9t have sake or dry wine? You can swap that with a little chicken broth or just skip it if needed. The flavor changes a bit but still yummy.
• How sticky should the rice be? Japanese rice should be sticky enough to hold together well but not mushy. You wanna feel it kinda clinging but still fluffy.
• Can I make onigiri without the nori strip? You absolutely can but the seaweed adds that classic flavor and texture. If you hate nori, try pickled plum or furikake as alternatives.
• What9s quick release and slow release? Quick release means you turn the valve to let steam out fast when cooking9s done. Slow release lets it come down on its own which is great for gentle finishes.
• Can I prep these onigiri in advance? Sure thing. You can make 9em a day ahead and chill or freeze leftovers for later meals.

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Chicken Onigiri (Japanese Rice Balls)

These chicken onigiri are Japanese rice balls filled with savory ground chicken seasoned with tamari, sake, and ginger. Wrapped in nori, they're perfect for a quick snack or lunchbox treat.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Cuisine Mediterranean

Servings 4 people

Calories 249 kcal

Equipment

• 1 Mixing bowl Large

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
• 4 strips nori seaweed

Instructions

 

Instructions

• Heat up the sesame oil in a small skillet over medium heat.
• Add the ground chicken and stir around until it starts browning without drying out.
• Pour in the tamari soy sauce, sake or white wine, sugar, and grated ginger. Mix well.
• Cook for 2-3 minutes until most of the liquid evaporates and filling is savory.
• Remove from heat and let the chicken filling cool slightly.
• Wet your hands with water to prevent the rice from sticking.
• Take about ½ cup of cooked rice and flatten slightly in your palm.
• Place a spoonful of the chicken filling in the center.
• Fold rice around the filling and shape gently into a triangle or ball.
• Wrap the bottom third with a strip of nori. Repeat with remaining ingredients.

Notes

Shape the rice balls while the rice is still warm for best texture. Store leftovers wrapped in plastic wrap in the fridge or freezer. Reheat wrapped in a damp towel for best results.