Oiishi Onigiri With SG Chicken Ragout Take Home Soup Pack
Level
moderate
Cooking
5 min
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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