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Onigiri Rice Balls with Chicken and Black Mushroom Filling



8 portion(s)

  • 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
  • 6
    Preparation 45min
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31

Recipe's preparation

    Sushi Rice
  1. 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. 

  2. Chicken and Black Mushroom Filling
  3. 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 operationspeed 2, MC off.  Add sugar, salt and soy sauce, cook for 2 more minutes, varoma temperature, Counter-clockwise operationspeed 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.

  4. Onigiri Rice Balls
  5. 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.  



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.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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Add a comment
  • We love making these for lunchboxes thankyou

    Submitted by CM16 on 17. November 2019 - 11:51.

    We love making these for lunchboxes thankyou

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  • Cannot wait to make these,

    Submitted by Stone Soup on 25. January 2014 - 12:51.

    Cannot wait to make these, just love Onigiri but they are not easy to find!


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  • Hi Annieooby, sorry about

    Submitted by jamjam on 15. June 2013 - 21:55.

    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.  

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  • This sounds great, but no

    Submitted by Annieooby on 14. June 2013 - 09:32.

    This sounds great, but no chicken listed in the ingredients.  How much and what type ( minced? Chopped?) please.

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