Sriracha mayo & chicken onigirazu

Sriracha mayo & chicken onigirazu

By
From
Posh Rice
Makes
2 sandwiches
Prep
50 mins

The Japanese can’t get enough of these seaweed and rice ‘sandwiches’. Fill them with anything you fancy – the combinations are endless.

Ingredients

Quantity Ingredient
125g sushi rice
2 tablespoons rice wine vinegar
1/2 teaspoon caster sugar
4 radishes, thinly sliced
1 teaspoon sriracha chilli sauce
2 1/2 heaped tablespoon mayonnaise
4 sheets nori
2 handfuls rocket
100g cooked chicken breast slices
salt

Method

  1. Wash the rice thoroughly, then tip it into a saucepan with some salt and pour over 165ml boiling water. Bring to the boil, then cover and simmer over the lowest heat for 15 minutes. Set aside, covered, for 10 minutes, then leave to cool completely.
  2. Meanwhile, mix together the vinegar, sugar and 2 tbsp cold water with a little salt in a small bowl. Stir in the radishes and set aside. In a separate small bowl, combine the chilli sauce and mayonnaise.
  3. Lay a piece of clingfilm on your work surface. Top with two sheets of nori, shiny-side down, so that they just overlap. Wet the inside of a small bowl with water, then pack one-quarter of the rice into the bowl, then turn out into the centre of the nori. Top the rice with one-quarter of the sauce, some drained radishes, a handful of rocket, half the chicken and another spoonful of the sauce. Top all this with another one-quarter of the rice, shaped in the same way. Trim the edges of the nori if you have lots of excess, then lightly dampen the edges. Using the clingfilm, pull the nori up and over the filling to enclose it. Wrap tightly in the clingfilm to form a square. Chill for 15 minutes. Repeat with remaining ingredients to make another sandwich. Unwrap and use a hot knife to slice them in half.
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