One time, I was backpacking through Japan, and I stumbled upon a tiny, unassuming shop in Kyoto. Inside, an elderly woman was meticulously crafting onigiri. I watched, mesmerized, as she transformed simple ingredients into perfect little pockets of flavor. She shared her secrets – the importance of quality rice, the delicate balance of sweet and sour, and the love infused into every grain. Inspired by that encounter, I've been experimenting with my own onigiri recipes ever since. I even messed up a few times by adding too much salt. It was bad, like really bad. Now, I'm excited to share my take on a modern twist with this Umeboshi and Seaweed Chicken Quinoa Onigiri.
Forget boring sandwiches! These Umeboshi and Seaweed Chicken Quinoa Onigiri are an awesome explosion of flavor and nutrition packed into a portable, convenient package. Imagine biting into slightly tart umeboshi (pickled plum), savory chicken, and nutty quinoa, all wrapped in a crispy sheet of nori seaweed. And I have a confession to make. I used to think cooking quinoa was such a hassle until I got a rice cooker. Now it's so simple and the texture is always great. Anyway, these onigiri are not only delicious but also a fun and creative way to use leftover quinoa or chicken.
The combination of the salty seaweed, the tangy umeboshi, and the savory chicken creates a symphony of flavors that dance on your taste buds. Plus, using quinoa instead of traditional rice adds a boost of protein and fiber, making these onigiri a healthier option. Think of it as a nutritious snack. My friend, she's a nutritionist, always goes on and on about the health benefits of quinoa. She even wrote a song about it once... Anyway, if you're looking for a simple, satisfying, and healthy snack or meal, look no further. These Umeboshi and Seaweed Chicken Quinoa Onigiri are sure to become a new favorite!
Required Equipments
- Rice Cooker
- Mixing Bowl
- Cutting Board
- Knife
- Plastic Wrap
Umeboshi and Seaweed Chicken Quinoa Onigiri: Frequently Asked Questions
Umeboshi and Seaweed Chicken Quinoa Onigiri
These Umeboshi and Seaweed Chicken Quinoa Onigiri are a tasty twist on the classic Japanese snack, combining tart pickled plums, savory chicken, and protein-packed quinoa, all wrapped in crispy nori. They're perfect for a quick lunch, picnic, or on-the-go snack.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Cook the Quinoa: Rinse 1 cup of quinoa under cold water. Place the quinoa in a rice cooker with 1.25 cups of water. Cook according to the rice cooker's instructions or until all water is absorbed. Let it cool slightly.
- Prepare the Chicken: Dice 8 oz of boneless, skinless chicken thighs into small pieces. In a bowl, marinate the chicken with 1 tablespoon of soy sauce, 1 teaspoon of mirin, and a pinch of ginger. Let it sit for at least 10 minutes.
- Cook the Chicken: Heat a skillet over medium heat. Add the marinated chicken and cook until fully cooked and slightly browned. Set aside to cool.
- Prepare the Umeboshi: Remove the pits from 2-3 umeboshi (pickled plums) and finely chop the flesh. The amount depends on how tart you want the filling to be.
- Combine Fillings: In a mixing bowl, combine the cooked chicken, chopped umeboshi, and 1 tablespoon of toasted sesame seeds. Mix well.
- Assemble the Onigiri: Place a sheet of plastic wrap on a flat surface. Place about 1/2 cup of cooked quinoa in the center of the plastic wrap.
- Add the Filling: Make a small indentation in the center of the quinoa and add about 1-2 tablespoons of the chicken and umeboshi mixture. Make sure not to overfill!
- Shape the Onigiri: Bring the edges of the plastic wrap together to enclose the quinoa and filling. Gently squeeze and shape the mixture into a triangular or round shape. Ensure it's compact but not too tight.
- Wrap with Nori: Remove the onigiri from the plastic wrap. Cut a strip of nori seaweed and wrap it around the base of the onigiri. You can use a small dab of water to help the nori stick if needed.
- Repeat: Repeat steps 6-9 with the remaining quinoa and filling.
- Serve: Serve the Umeboshi and Seaweed Chicken Quinoa Onigiri immediately or pack them for a picnic or lunch. Enjoy!
📝 Notes
- Adjust the amount of umeboshi based on your preference for tartness.
- Feel free to add other vegetables like shredded carrots or edamame to the filling.
- For a vegetarian version, replace the chicken with tofu or tempeh.
🍎 Nutrition
Calories: 350 kcal
Protein: 20 g
Fat: 15 g
Carbohydrates: 40 g
Fiber: 5 g
Calcium: 40mg
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