Chicken & Spicy Mayo

• Meat

  • 1/3 lb Chicken breast, boneless

• Produce

  • 1 Carrot, small
  • 2 Garlic cloves
  • 1 2 1/2 inch piece Ginger
  • 1 Nori sheets
  • 1 Scallion

• Condiments

  • 2 tbsp Mayonnaise
  • 1 tbsp Soy sauce, light
  • 1 tbsp Sri racha sauce

• Pasta & Grains

  • 2 cup Japanese rice, cooked

• Baking & Spices

  • 1 Kosher salt

• Oils & Vinegars

  • 1 tbsp Vegetable or canola oil

• Beer, Wine & Liquor

  • 1 tbsp Sake

Found on pickledplum.com

Description

Ingredients

• ⅓ pound boneless chicken breast (preferably thinly sliced)
• 1 2½ inch piece of ginger (about the size of your thumb), peeled and sliced into thin strips
• 1 small carrot, peeled, sliced in into thin strips the same length as the ginger
• 1 scallion, finely chopped (optional)
• 1 tbsp light soy sauce
• 1 tbsp sake
• 1 tbsp vegetable or canola oil
• 2 garlic cloves, finely chopped
• 2 cup cooked Japanese rice
• 2 tbsp mayonnaise
• 1 tbsp sri racha sauce
• Nori sheets
• kosher salt

Directions

• Add chicken, garlic, soy sauce and sake in a bowl and mix well. Marinade for 15 minutes.
• Meanwhile, mix mayonnaise and sri racha sauce together in a bowl and set aside.
• Add salt to the rice and using a plastic or wooden spoon, fluff the rice (do not over mix or toss) until salt is evenly mixed in.
• In a small pan over medium heat, add oil, carrots and ginger and fry for 2-3 minutes, until vegetables are soft but still yielding a slight crunch. Transfer to a plate and set aside.
• Using the same pan, add chicken and cook on medium for 5 minutes, or until chicken is cooked through. Set aside.
• Assembling the onigiri:
• Set a bowl of water next to your ingredients.
• Wet your hands (this prevents the rice from sticking) and grab a small handful of rice. Flatten the rice and shape it into a triangle.
• Make a dent in the center of the nigiri and spread a little sir racha mayonnaise all the way to the tip of the nigiri.
• Place a few pieces of chopped scallions on top and follow with a few slices of ginger and carrots.
• Finish by adding one or two pieces of chicken on top of the vegetables.
• Lay the onigiri on top and in the center of a sheet of nori. Fold in half and serve onigiri individually or on together on a plate.