Back-to-School Chicken Katsu Onigirazu
A perfect, portable lunch for back-to-school season. This chicken katsu onigirazu is packed with protein, flavor, and crunch, making it a satisfying meal-on-the-go.
Equipment
- Plastic Wrap
- Sharp Knife
Ingredients
- 1 baked chicken katsu
- 1-2 leaves green cabbage thinly sliced
- 1 sheet nori seaweed
- 1 cup cooked Japanese short-grain rice
- 1/8 tsp kosher salt
- 1 tsp Dijon mustard
- 1-2 Tbsp tonkatsu sauce
Instructions
- Place a sheet of plastic wrap on your work surface and put the nori sheet on top with a corner pointing up.
- Spread half the rice in a thin square in the center of the nori. Sprinkle with salt.
- Layer on the shredded cabbage, then the chicken katsu. Spread mustard and tonkatsu sauce over the katsu.
- Flip the katsu so the sauce touches the cabbage too. Top with the remaining rice, keeping a square shape.
- Fold the left and right corners of nori over the filling, then fold the top and bottom corners to seal tightly.
- Wrap everything tightly in the plastic wrap and let it rest for 5 minutes.
- To cut, mark the direction with a small piece of cabbage, then slice with a wet knife for a clean cut.
Notes
Nutrition Information (per serving): Calories: 477, Total Carbs: 66g, Net Carbs: 65g, Fats: 8g, Protein: 33g.
