Followed this recipe: 30 min

Servings: 4

Level: Pretty Easy


  • 1 cup panko
  • 1 tblspoon olive oil
  • 1 lb boneless, skinless chicken breast (2 chicken breast)
  • Salt and pepper
  • 1/4 cup flour
  • 1 large egg
  • 1 tblspoon water

(This is for an individual Onigirazu, so you’ll need 4 times the amt for four)

  • 1-2 cabbage leaves (shredded)
  • 1 nori sheet
  • 1 cup warm steamed rice (In total, I used one bag of Trader Joe’s Jasmine Rice)
  • 1 tspoon mustard
  • 1-2 tblspoons tonkatsu sauce


(For the katsu)

  • Preheat oven to 400 deg
  • Combine panko and oil in a pan and toast until golden brown
  • Add panko to a shallow dish
  • Butterfly and cut chicken breast in half
  • Sprinkle salt and pepper on both sides of the chicken
  • Add an egg and water (whisked together) to a shallow dish, and flour to another shallow dish
  • One chicken at a time, dredge the piece in flour, then dip into the egg mixture, and then coat in panko
  • Add the chicken to a greased aluminum foil/baking sheet
  • Bake chicken for 20 min
  • Meanwhile, place a plastic wrap on a flat surface and a sheet of nori on top (corner pointing up)
  • Spread a thin square-shaped layer of rice in the center of the nori sheet
  • Place shredded cabbage evenly on top of the rice
  • Once the chicken is done, spread mustard and tonkatsu sauce onto one side
  • Place the katsu onto the cabbage, with the side with sauce on the cabbage
  • Place a thin layer of rice on top of the katsu in a square shape
  • Bring the left and right corners of the nori sheet to the center, and fold gently but tightly
  • Bring the bottom and top corners toward the center, and then wrap the plastic wrap tightly around the onigirazu
  • Cut the onigirazu vertically and serve
  • If you plan to eat the onigirazu later, wrap it in a kitchen towel in the fridge to prevent the rice from hardening


  • I’m not a big fan of mustard, so I used only 1/2 tspoon of mustard for my onigirazu
  • I used my hands to put the rice on the nori and found it easier when they were slightly wet to prevent the rice from sticking on my fingers