Adapted from “Everyday Harumi,” by Harumi Kurihara (Conran Octopus). Serves 4, easily doubled for leftovers.
Ingredients
11 ounces uncooked sushi rice
7 ounces (just under 1/2pound) ground chicken
3 tablespoons soy sauce
1 tablespoon sake
2 tablespoons mirin cooking wine
1 to 1 1/2tablespoons superfine sugar
Directions
Wash the rice in cold water and leave in a strainer for 10-15 minutes before cooking. Put the rice in a saucepan with 1 2/3 cups water, cover and bring to a boil before reducing the heat to low and cooking for 10-12 minutes. Turn off the heat and leave without taking off the lid for a further 10 minutes.
To cook the ground chicken: Put the chicken in a saucepan, add the soy sauce, sake, mirin, and sugar and mix together. Over medium heat, bring to a boil and cook, stirring constantly, until all the liquid has been absorbed. Allow to cool.
Mix the rice and the ground chicken together, and shape into small onigiri rice balls by hand.
