Mochiko Chicken Onigirazu w/ Quick Pickles & Egg
Yesterday, I was lucky enough to spend Mother's Day with my mom and I'm so appreciative because today, she's already on another plane headed back to Hawaii. She stopped in Los Angeles for a quick layover after a week in Paris with my father. Here's the thing about missing out on a trip to Paris, it sucks, but if you're lucky enough to have a mother like mine, you are able to spend the afternoon pretending you were just there. My mom brought back at least two dozen macarons for Moses and I to taste our way through, as well as nougat, truffled condiments, pistachio paste (!!), egg cups, and gosh, I'll just stop there cause the list just goes on. And to think, the day was supposed to be all about her!! I'm officially the luckiest daughter and don't I know it. While we didn't quite make it to dim sum and a movie, we enjoyed afternoon coffees while taste-testing macarons, took my furbaby, Vienna, on a walk, ate Vietnamese takeout, and watched the Spurs game (they lost 😞).
After that, we talked about all the lovely meals she experienced and how much she was craving rice! If you know anything about people from Hawaii, you know that most of us love our white rice. Which is why, I was kicking myself for not making her some of these mochiko chicken onigirazu. Mochiko chicken with hot white rice is one of my ultimate comfort foods and when I was in college, I'd beg my mom to make it for me whenever I'd fly home for holiday. Errrr, I totally shoulda made this for her!! Rats. Next trip home, it's happening. Minor point of redemption: I did defrost these cakes for her.
Prior to Steph's blog post on her spam and egg onigirazu, I had no idea what onigirazu was or what I was missing out on, but as soon as I saw it, I knew I needed it in my life stat. And then, when she, Molly, Lily, and I went to Honolulu, we ran into more onigirazu... the universe was really trying to tell me something. So here I am, thinking about my lovely mom, my amazing #slamsquad2016 and our adventures, and mochiko chicken musubi sandwiches. I love them because they make all my favorite things very portable and super cute. And if you don't want to get out the oil and fry, don't! Put something else inside. I used this recipe for mochiko chicken and quick pickles, but really don't feel like you need to go that route. One thing I would recommend though, is checking out Steph's rad gif for her folding method. Cheers to a wonderful week and hope all you mamas (even mamas to furbabies or other) had a wonderful Mother's Day!
INGREDIENTS
2 tsp. canola oil
1 large egg, beaten to blend
2 pieces of mochiko chicken
2 sheets of nori
1 - 1 1/2 c. cooked short grain sushi rice
Salt, to taste
TOOLS
Small skillet or tamagoyaki pan
Spatula
Plastic wrap
Sharp knife
Cutting board
FIX
Heat oil in a small skillet or tamagoyaki pan over medium heat . Pour beaten egg into pan, tilting to evenly distribute egg mixture and fry until egg has set. Gently flip with a spatula and fry until the other side is just cooked. Remove from the heat and slice into 4 slices.
Place a sheet of plastic wrap (larger than your nori) on your work surface and lay your nori, shiny side down, on top. Quickly wet the inner rim of your 3-inch round biscuit cutter with water (it will allow for easier release later) and set it in the middle of the sheet of nori. Fill with 1/2 cup or so of rice and sprinkle with a little salt. Pat down with rice paddle. Next, place 1 to 2 egg slices, a layer of quick pickles, and piece of mochiko chicken on top. Top with around 1/2 cup of rice and lightly sprinkle with salt. Pat down with rice paddle then remove biscuit cutter.
Fold in all four corners of the nori, one at a time, using the plastic wrap to tighten. Think of it like folding a square envelope or package. Wrap tightly with plastic wrap and flip over. Let sit for at least 5 minutes before cutting in half with a sharp, wet knife.
Repeat for remaining ingredients.
Serve and enjoy!