Oiishi Onigiri With SG Chicken Ragout Take Home Soup Pack
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Oiishi Onigiri With SG Chicken Ragout Take Home Soup Pack

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Level

moderate
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Cooking

5 min
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Preparation

30 min
Ingredients
Servings
6
The Soup Spoon SG Chicken Ragout
1 packet
Short grain rice, cooked
600 g
sheets of Seaweed
12
Toasted sesame seed
Onigiri mould or cling wrap
Salt (optional)
Light soy sauce for dipping (optional)
How to cook
Step 1
  • Heat the soup till it’s bubbling, then mixed in cooked rice. Add salt to taste.
Step 2
  • Spread the mixture out on a tray and allow it to cool.
Step 3
  • Cut the seaweed into strips for garnishing the onigiri.
Step 4
  • Using the mould or cling wrap, mould the rice into a triangle and add the seaweed strip as a finishing touch.
Step 5
  • Plate the onigiri and serve with a dish of light soy sauce for dipping if desired.
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