Make the Perfect Chicken Teriyaki Onigiri Rice Triangles for your next lunch

CHICKEN TERIYAKI ONIGIRI RICE TRIANGLES

This delicious chicken teriyaki onigiri rice triangles dish is so easy to make! All you need is some cooked rice, a few simple ingredients for the teriyaki sauce, and some cooked chicken. With just a few steps, you can make a tasty and filling snack or lunch that is sure to satisfy you.

INGREDIENTS
• 6 to 8 Boneless Chicken Thighs
• 1/2 cup Soy sauce
• 1/4 cup Apple Cider Vinegar
• 1 tbsp Dried ground ginger
• 1 tbsp Dried Garlic Powder
• 1/2 cup Brown Sugar
• 1 tsp White Pepper
• 2 tbsp Cornstarch
• 2 tbsp Water
• 2 cups Short Grain Rice or Sushi Rice (Cooked)
• 1/2 cup Rice Vinegar
• 1 tbsp Granulated Sugar
• A pinch of salt
• Sesame seeds
• Seaweed Sheets


INSTRUCTIONS
• Season chicken with salt and white pepper
• Brown and cook the chicken on a large skillet or pot over medium-high heat.
• Shred the chicken with a fork and set aside.
• Combine a small saucepan, soy sauce, apple cider vinegar, brown sugar, ground ginger, garlic, and white pepper. Boil. Once it is boiled lower the heat to simmer.
• Combine water and cornstarch. Mix well and add to the soy sauce mixture. Stir until thickens.
• Add 1/4 cup of the teriyaki sauce to the chicken. Add more if necessary. Set aside.
• Cook the rice.
• To make sushi vinegar, combine rice vinegar, granulated sugar, and a pinch of salt in a small sauce pan. Heat until the sugar has dissolved.
• Combine the vinegar mixture with the rice. Use a handheld fan to cool down the rice while stirring.
• Use an onigiri mold to shape the rice into triangles. Add 2 to 3 tbsp of teriyaki chicken to the rice.
• Cut strips of seaweed to be used as a handle for the rice.
• Add sesame seeds on the tops of the triangles.


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