日式饭团 Onigiri

鸡肉馅料
Bertolli橄榄油2汤匙、鸡肉200克、
Kikkoman照烧酱2汤匙、
Kikkoman酱油2汤匙、
McCormick黑胡椒粉½茶匙、
McCormick蒜粉1茶匙、
糖或蜜糖1汤匙
材料
日本米饭450克（煮熟后放凉）、
美乃滋2汤匙、大片紫菜3张
米饭做法
1. 取2杯日本米放入锅里，用清水洗至干净。
2. 加入3杯清水入米中煮至滚及水蒸发。
3. 盖上，继续煮2分钟后关火。放置一旁10
分钟后才使用。
4. 盛出450克的米饭，加入美乃滋拌匀备用。
鸡肉做法
1. 将鸡肉放入平底锅，加入其他的馅材料
拌匀。
2. 以中火将鸡肉炒至熟及汁收干。
3. 熄火，将鸡肉撕成丝，让它完全吸收酱汁。
4. 放置待冷备用（可以提早一天准备馅料）。
组合
1. 将1片紫菜平均剪成3片。
2. 将饭压入饭团模中，中间放入1汤匙馅
料，再盖上另1份的米饭，压实成三角形
状的饭团。
3. 盘内放一张紫菜，放上饭团模型，扣出饭
团，折起一边紫菜，再折起另一边包好，在
收角处点上水固定。
4. 顶部可以用芝麻粒或剩余馅料点缀。
5. 重复此动作至材料用完。

Chicken Filling Ingredients
2 tbsp Bertolli Extra Light Olive Oil, 200g Chicken Fillet,
2 tbsp Kikkoman Teriyaki Marinade, 2 tbsp Kikkoman Soy Sauce
½ tsp McCormick Black Pepper, 1 tsp McCormick Garlic Powder,
2 tbsp Sugar/Honey to taste
Ingredients
450g Cooked Japanese White Rice (Cooled), 2 tbsps Mayonnaise,
3 Large Sheets Seaweed
To cook Japanese white rice
1. Place 2 Cups Japanese white rice grains in a pot, wash till water runs clear.
2. Add 3 Cups water to the pot and bring to a boil, stirring until water is
evaporated.
3. Cover pot with a lid and let the rice cook further for another 2 minutes
before turning off the heat. Leave lid closed for another 10 minutes, then
open the lid and fluff the rice up.
4. Scale cooled rice to yield 450g. Mix the cooled white rice with mayonnaise
and set aside.
To prepare filling
1. Place all filling ingredients into a pan, then mix to combine.
2. Cook over medium heat till chicken is cooked & marinade is almost dry.
3. Turn off heat, slowly break the meat with the ladle allowing chicken shreads
to absorb the marinade.
4.Leave to cool. You may make filling a day earlier & keep chilled till needed.
To assemble
1. Cut each seaweed sheet into 3 strips equally.
2. Using the onigiri mould, lightly press the mayonnaise marinated rice into
the mould. Place a large tablespoon of filling in the centre, then top up
with more rice till filling is covered.Press lightly then close with the onigiri
mould to compress it lightly & get the triangular shape.
3. Place one of the seaweed strips onto a clean plate.Unmould the onigiri
from its mould and fold the seaweed into the centre to cover the rice.
Wet the middle of the seaweed where the ends would meet so that it
sticks together.
4. Decorate the top with some sesame seeds / you can use the filling too.
5. Repeat till all of the rice is used and wrapped up.