Lunche for 6

Chicken Onigiri

Name: Chicken Onigiri
Total time: 60 min
Yield: 6 servings
Cuisine: Japanese
Ingredients: 250 g sushi rice; 2 tbsp sushi vinegar; nori sheets to serve; 180 g cooked chicken breast chopped into small chunks; 1 spring onion finely sliced; 10 g coriander finely chopped; 100 g mayo; 1 heaped tbsp crispy chilli oil; 5 g ginger finely grated (optional)

These rice triangles hold creamy chili chicken filling inside seasoned sushi rice and crisp nori.

Typical price

$2.92for 4 servings

$0.73 per serving$2.92 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: bbcgoodfood.com

60 minstart to table
Mediumdifficulty
6servings as written
$typical cost tier

Japanese Dairy-free Budget Lunches Back to school

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Wild, basmati, jasmine, arborio rice$0.15/oz typical	8.75 oz	$1.32Typical price
Chicken breast, boneless$3.49/lb typical	0.4 lb	$1.39Typical price
Green onions$1.19 each typical	a little	$0.17Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	0.25	$0.26Typical price
Poblano and other fresh chiles$0.60 each typical	1	$0.60Typical price
Fresh ginger$0.40/oz typical	a little	$0.04Typical price
Total for the servings shown		$4.39

Pantry staples you likely have

VinegarAsian sauces and pastesMustard, mayo, ketchup

Not included in the cost.

Ingredients

250 g sushi rice
2 tbsp sushi vinegar
nori sheets to serve
180 g cooked chicken breast chopped into small chunks
1 spring onion finely sliced
10 g coriander finely chopped
100 g mayo
1 heaped tbsp crispy chilli oil
5 g ginger finely grated (optional)

Steps

Rinse the sushi rice until the water runs mostly clear.
Combine the rice with 1 1/2 cups water in a covered pot and simmer for 15 minutes.
Rest the covered rice for 10 minutes, then stir in the sushi vinegar and cool for 10 minutes.
Mix the chicken, spring onion, coriander, mayonnaise, crispy chili oil, and ginger in a bowl.
Wet your hands with water and flatten a portion of rice in your palm.
Place chicken filling in the center, cover it with rice, and shape it into a triangle.
Check that the thickest part of the poultry reaches 165 F before serving.
Wrap each onigiri with nori and repeat with the remaining rice and filling.