Ingredients
• 1/2 cooked leftover chicken breast
• 3 tbsp low sodium soy sauce
• 5 tbsp water
• 2 tbsp honey
• 1 tsp cornstarch (optional)
• 1 cup short grain rice
• 1 tsp rice vinegar
• 1 tsp Mavella Veggie Boost
• Toppings: Nori sheet, veggies, sesame seeds
Method:
1. Add the low sodium soy sauce, water, honey and cornstarch (optional) to a small pot and bring to a boil, stirring constantly.
2. When the sauce is as runny as you like it, remove from the heat.
3. Cook the rice and set aside to cool for a bit, so you can use your hands to shape it.
4. Chop the leftover chicken into small pieces and sauté on a skillet with the sauce and Mavella Superfoods Veggie Boost. Stir well until dissolved. Set aside.
5. If using an onigiri mold, fill it with rice, then chicken in the middle and close with more rice.
6. Cover the sides with sesame seeds and plate with the onigiri sheet and a couple of veggies