日式饭团Onigiri

米饭做法To cook Japanese white rice: 取2杯日本米放入锅里，用清水洗至干净。Place 2 Cups Japanese white rice grains in a pot, wash till water runs clear.

加入3杯清水入米中煮至滚及水蒸发。Add 3 Cups water to the pot and bring to a boil, stirring until water is evaporated.

盖上，继续煮2分钟后关火。放置一旁10分钟后才使用。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.

盛出450克的米饭，加入美乃滋拌匀备用。Scale cooled rice to yield 450g. Mix the cooled white rice with mayonnaise and set aside.

鸡肉做法To prepare filling: 将鸡肉放入平底锅，加入其他的馅材料拌匀。Place all filling ingredients into a pan, then mix to combine.

以中火将鸡肉炒至熟及汁收干。Cook over medium heat till chicken is cooked & marinade is almost dry.

熄火，将鸡肉撕成丝，让它完全吸收酱汁。Turn off heat, slowly break the meat with the ladle allowing chicken shreads to absorb the marinade.

放置待冷备用（可以提早一天准备馅料）。Leave to cool. You may make filling a day earlier & keep chilled till needed.

组合To assemble: 将1片紫菜平均剪成3片。Cut each seaweed sheet into 3 strips equally.

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。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.

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。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.

顶部可以用芝麻粒或剩余馅料点缀。Decorate the top with some sesame seeds / you can use the filling too.

重复此动作至材料用完。Repeat till all of the rice is used and wrapped up.