Teriyaki Chicken Breakfast Onigiri

• 130 g raw chicken breast, finely diced — Boneless skinless chicken breast, raw
• 180 g cooked short-grain white rice, warm — Cooked short-grain white rice
• 15 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 8 g pure maple syrup — Pure maple syrup
• 8 g rice vinegar — Unseasoned rice vinegar
• 4 g fresh ginger, grated — Fresh ginger root
• 4.5 g avocado oil — Avocado oil
• 10 g scallion, finely sliced — Raw scallion
• 3 g toasted nori, cut into 3 bands — Toasted nori sheets

Method

1. 1Cook the teriyaki chickenHeat oil in a skillet over medium-high. Cook chicken for 5 minutes.5 minLook for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Keep raw chicken separate and verify 165°F.
2. 2Add soyAdd soy, maple, ginger, and 10 g water and bubble 2 minutes until glazed and 165°F.2 min · 165°FLook for: Chicken is fully opaque, reads 165°F, and carries a sticky glaze with no liquid left.
3. 3Season and divide the riceFold vinegar and scallion into the warm short-grain rice. With damp clean hands.Look for: The mixture is even and ready for the next action, with no dry pockets.
4. 4Divide the rice into three equal portionsDivide the rice into three equal portions and each portion into a larger base and smaller lid.2 minLook for: The short-grain rice is sticky enough to compress without becoming mashed.Safety: Use rice held hot or cooled within 2 hours; wet hands with potable water.
5. 5Fill and shapeFlatten each short-grain rice base in your palm, add one-third of the chicken, cover with its rice lid.Look for: Everything is evenly positioned and ready for the next action.
6. 6Compress into a triangle with no exposed fillingCompress into a triangle with no exposed filling. Wrap each with one nori band.3 minLook for: Three firm triangles hold when lifted and the chicken is fully enclosed.Safety: Shape while rice is warm but not hot enough to burn; eat or chill within 2 hours.