Ingredients
- 400 grams Japanese sushi rice
- 900 grams water
- 2 sheets sushi nori, each cut into 6 rectangles
Chicken and Black Mushroom Filling
- 3 slices ginger
- 2 spring onions
- 6 black mushrooms, soaked in warm water 20 minutes
- 1 tbsp soy sauce
- 1/2 tsp salt
- 2 tsp brown sugar
- 1 tablespoon oil
- 250 grams finely chopped chicken thigh fillet
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Set scales. Weigh rice into TM basket. Pour rice into large bowl and fill with water. Swish with hand until water is cloudy. Strain through basket. Repeat two more times until water is mostly clear. Return rice in basket to TM, add water. Cook for 17 minutes, varoma temperature, speed four. When finished, remove basket of rice to Thermoserver and cover with foil to steam for at least fifteen minutes. Empty rice into Thermoserver and fluff gently to separate. Cover with a clean tea towel or doubled paper towels and Thermoserver lid to keep warm.
Clean and dry bowl. Place ginger and spring onion in bowl, chop 3 seconds speed 7. Squeeze mushrooms dry, trim stems and add to bowl. Use turbo bursts to coarsely chop. Add oil, cook 2 minutes, varoma temperature, speed 2. Add chicken, cook 5 minutes, varoma temperature,
"Counter-clockwise operation" speed 2, MC off. Add sugar, salt and soy sauce, cook for 2 more minutes, varoma temperature, "Counter-clockwise operation" speed 2, MC off. If there is still moisture in the bowl, cook a little longer to boil it off. Use the filling to fill onigiri rice balls.Line a tea cup with a large doubled sheet of cling film. Rub the inside of film lightly with moistened hands and dust lightly with salt. Spoon rice into cup to 2/3 full press rice down with spoon and open up a hole in the centre. Place a spoonful of filling in hole, gather up edges of cling film and pull together tightly. Twist cling film while squeezing the rice to make a compact rice ball. Flatten and form into a triangle shape with cupped hands. Unwrap rice ball and fasten a nori belt around it. Wrap again to keep the rice from drying out if you will be eating it later.
Sushi Rice
Chicken and Black Mushroom Filling
Onigiri Rice Balls
Tip
Other fillings can be used in onigiri, like chopped leftover teriyaki, salmon or tuna mixed with mayonnaise. Take care when using perishable fillings if onigiri are not to be consumed quickly, refrigerate if necessary. Onigiri can also be served without a filling.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
We love making these for lunchboxes thankyou
Cannot wait to make these, just love Onigiri but they are not easy to find!
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Hi Annieooby, sorry about that...! Recipe is updated now. 250g finely diced chicken thigh fillet is best for this recipe. Minced chicken can be substituted but may need to be cooked longer to boil off the excess fluid.
This sounds great, but no chicken listed in the ingredients. How much and what type ( minced? Chopped?) please.
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