Work top to bottom — prep ahead while timers run
Gather everything first, then follow the steps
Protein· 1
- 100 g minced chicken100g
Carbs· 1
- 100 g jasmine rice (raw)100g
Sauces· 2
- 1 tbsp sweet soy (kicap manis)12g
- 1 tsp light soy sauce(staple)6g
Fats & oils· 1
- a dash of sesame oil(staple)3g
Other· 1
- 2 nori sheets6g
Cook the rice; brown the minced chicken and simmer with sweet soy, light soy and sesame oil 5 min until glazed.
Why? Minced chicken has over 80% less fat than spam, and reducing it in sweet soy gets you that teriyaki richness without extra sugar or oil.Next up:Wet your hands, take a portion of rice, tuck in the chicken filling, shape into a triangle and wrap with nori.
Wet your hands, take a portion of rice, tuck in the chicken filling, shape into a triangle and wrap with nori.
Why? Wrap the nori right before eating — otherwise it absorbs moisture from the rice and loses its crisp snap.Tip: Batch 4 at once and chill for up to 2 days — a 40-sec microwave reheat brings them back.