Chicken Yaki Onigiri | Crispy Japanese Street Food

Rinse the sushi rice thoroughly in cold running water until the water runs completely clear, then cook in lightly salted water until tender according to the package instructions. After cooking, let it cool to room temperature so you can shape it easily and firmly.

Cut the chicken thigh fillets into very small, fine pieces or coarsely mince them in a food processor. Heat 10 ml of sunflower oil and 10 ml of sesame oil in a frying pan, then sauté the finely grated ginger, crushed garlic, and sliced white part of the spring onions for 1 minute until fragrant.

Add the chicken to the pan and cook until it turns white, about 3-4 minutes. Drizzle with 20 ml of soy sauce and 10 g of honey, then simmer over medium heat, stirring, until the thick, glossy glaze completely coats the juicy meat. Stir in half of the green part of the spring onions, then remove from the heat and let cool until lukewarm.