Chicken Onigirazu, Edamame, Kimchi, Cold Barley Tea
Print Pin Add to CollectionServings: 2
Calories: 556kcal
Ingredients
Cold Barley Tea
- 2 cups Water
- 2 bags Roasted barley tea
- ice
Rice
- ⅓ cup Sushi rice
- 1 tsp Rice wine vinegar
- pinch Salt
Chicken Filling
- 8 oz Chicken breast boneless skinless sliced
- ½ cup Seasoned breadcrumbs
- 1 tsp Reduced-sodium soy sauce
- 1 tsp Sriracha sauce
- 1 tsp Honey
Sides
- 1 cup Edamame beans shelled
- pinch Salt
- 1/2 cup Kimchi
Onigirazu Assembly
- 2 Nori seaweed sheets
- 1/2 Avocado thinly sliced
- 1/2 cup Cucumber shredded
- 1 tsp Sesame seeds
Instructions
- Prepare the roasted barley tea: Steep the roasted barley tea bags in boiled water for 10 minutes. Squeeze and remove tea bags. Refrigerate the tea to cool. Serve over ice if preferred.
- Prepare the rice: Cook the sushi rice according to package instructions. In a small bowl, mix the warm sushi rice with rice vinegar and a pinch of salt. Set aside to cool slightly.
- Press the breadcrumbs onto the chicken until coated well.
- Cook the chicken tenders: Preheat an air fryer (or oven). Cook the chicken tenders to an internal temperature of 160F / 71C.
- Slice the chicken and toss with soy sauce, sriracha, and honey until lightly coated.
- Prepare the edamame according to the directions on the package. Sprinkle lightly with salt.
- Assemble the onigirazu: Place one nori sheet shiny-side down on a flat surface. Add a thin layer of rice in the center. Layer avocado, cucumber, chicken, sesame seeds, and another thin layer of rice on top.
- Wrap the onigirazu: Fold the corners of the nori inward toward the center to fully enclose the filling into a square shape. Let it sit seam side-down for 2 to 3 minutes to seal.
- Using a sharp knife, cut the onigirazu in half.
- Serve with edamame, kimchi, and cold barley tea.
Nutrition
Calories: 556kcal | Carbohydrates: 65g | Protein: 39g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 838mg | Potassium: 1206mg | Fiber: 10g | Sugar: 8g | Vitamin A: 349IU | Vitamin C: 11mg | Calcium: 165mg | Iron: 6mg
Chicken Onigirazu, Edamame, Kimchi, Cold Barley Tea
Ingredients
Cold Barley Tea
- 2 cups Water
- 2 bags Roasted barley tea
- ice
Rice
- ⅓ cup Sushi rice
- 1 tsp Rice wine vinegar
- pinch Salt
Chicken Filling
- 8 oz Chicken breast boneless skinless sliced
- ½ cup Seasoned breadcrumbs
- 1 tsp Reduced-sodium soy sauce
- 1 tsp Sriracha sauce
- 1 tsp Honey
Sides
- 1 cup Edamame beans shelled
- pinch Salt
- 1/2 cup Kimchi
Onigirazu Assembly
- 2 Nori seaweed sheets
- 1/2 Avocado thinly sliced
- 1/2 cup Cucumber shredded
- 1 tsp Sesame seeds
Instructions
- Prepare the roasted barley tea: Steep the roasted barley tea bags in boiled water for 10 minutes. Squeeze and remove tea bags. Refrigerate the tea to cool. Serve over ice if preferred.
- Prepare the rice: Cook the sushi rice according to package instructions. In a small bowl, mix the warm sushi rice with rice vinegar and a pinch of salt. Set aside to cool slightly.
- Press the breadcrumbs onto the chicken until coated well.
- Cook the chicken tenders: Preheat an air fryer (or oven). Cook the chicken tenders to an internal temperature of 160F / 71C.
- Slice the chicken and toss with soy sauce, sriracha, and honey until lightly coated.
- Prepare the edamame according to the directions on the package. Sprinkle lightly with salt.
- Assemble the onigirazu: Place one nori sheet shiny-side down on a flat surface. Add a thin layer of rice in the center. Layer avocado, cucumber, chicken, sesame seeds, and another thin layer of rice on top.
- Wrap the onigirazu: Fold the corners of the nori inward toward the center to fully enclose the filling into a square shape. Let it sit seam side-down for 2 to 3 minutes to seal.
- Using a sharp knife, cut the onigirazu in half.
- Serve with edamame, kimchi, and cold barley tea.
Nutrition
Calories: 556kcalCarbohydrates: 65gProtein: 39gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 73mgSodium: 838mgPotassium: 1206mgFiber: 10gSugar: 8gVitamin A: 349IUVitamin C: 11mgCalcium: 165mgIron: 6mg
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