Chicken Katsu Onigirazu

Chicken Katsu OnigirazuThe ultimate handheld lunch or dinner, these katsu chicken onigirazu are fresh, delicious and perfectly simple.

SERVES: 2

• 1 pack Rangitikei Katsu Chicken & Katsu Sauce
• 1 1/3 cups freshly cooked sushi rice
• ½ cup shredded red or green cabbage
• 2 tablespoons Japanese mayonnaise

Tip: Get creative with your fillings. Try adding pink pickled ginger, wasabi or cucumber ribbons.

Cook the katsu chicken in the oven or air fryer as per packet instructions. When the chicken is ready, set aside to cool slightly.

Place a square of cling film on a clean board and position the nori sheet on top. Take a 1/3 cup portion of rice and place it in the centre of the nori sheet. Use your hands to shape it into a diamond about the same size as the katsu chicken.

Place a small handful of shredded cabbage on top of the rice and drizzle over some Japanese mayonnaise. Take a piece of katsu chicken, place on top of the cabbage and drizzle over the katsu sauce. Place another 1/3 cup portion of sushi rice on top of the katsu chicken and press lightly to cover the chicken.

Fold each corner of the nori sheet into the middle to encase the fillings. Then, wrap the cling film tightly around the onigirazu and set aside until you’re ready to serve.

Repeat to make a second onigirazu, then use a sharp knife to cut them in half before serving.