Teriyaki Chicken Katsu Onigirazu
Want to try something new to surprise your kids? The Teriyaki Chicken Katsu Onigirazu - part burger, part sushi - is a fuss-free and mess-free recipe that will put a delightful smile to the face of your kids!
Servings Prep Time
4person 1hour
Cook Time
Servings Prep Time
4person 1hour
Cook Time
Chicken Katsu
  • 500g chicken breastboneless & skinless 
  • 1cup panko breadcrumbstoast it without oil on a frying pan to slight brown
  • ¼cup all-purpose floursieved and pour it into a plate
  • 1 eggwhisked and pour onto a plate
  • 1tsp salt
  • 1tsp ground black pepperas desired
  • 3 - 4cloves garlicminced
  • 2tsp paprika powder
  • 2tsp teriyaki saucethick sauce
Onigirazu (For 4 portions)
  • baked chicken katsu
  • 4 sunny side up eggsdoneness as desired
  • 8leaves butterhead lettucejulienned
  • 1 carrotshredded
  • 4sheet noriseaweed sheet
  • cups japanese short grain ricecooked, seasoned with sushi seasoning
  • 8tbsp japanese roasted sesame mayonnaise
Step 1: Marinate the chicken
  1. Butterfly the chicken breast in half. Lay a cling wrap on the chicken and pound it flat to equal thickness. Transfer the chicken to a plate.
  2. Rub salt, pepper, paprika and minced garlics on both sides of the chicken meat. Marinate for at least 30min in the chiller.
Step 2: Prepare to bake the chicken
  1. Preheat the oven at 180 degree Celsius for 10 mins. Line the baking sheet with baking paper.
  2. Coat the marinated chicken meat in the flour, pat off the excess flour. Then, dip the chicken into the egg mixture and finally coat with the toasted panko. Press the panko flakes to make sure that they adhere to the chicken. Lay it on the baking sheet.
  3. Bake the chicken breast for 10 minutes, until it’s fully cooked through.
  4. Once it’s baked through, let it cool down to room temperature.
Step 3: Wrap Onigirazu: Layer the onigirazu (step-by-step)
  1. Lay a cling wrap, dimension bigger than the seaweed sheet, on a chopping board.
  2. Lay seaweed sheet in the centre.
  3. Add a thin layer of sushi rice, make it into a square shape.
  4. Lay lettuce and carrot.
  5. Spread a layer of roasted sesame mayonnaise
  6. Lay the baked chicken pieces
  7. Spread a layer of Teriyaki sauce
  8. Sprinkle some roasted sesame seeds
  9. Lay a sunny side up
  10. Spread a layer of roasted sesame mayonnaise
  11. Spread a layer of rice on it
  12. Wrap the onigirazu tightly and set aside for 5 mins before cutting.
Step 4: Ready to serve
  1. Cut the onigirazu with a sharp knife. Run the knife in cold water before cutting so that the cross-section will be clean. If you plan to make ahead of time, wrap the onigirazu with kitchen towel and keep it in the chiller overnight. The towel will prevent the rice from getting hard from the cold air.