Chicken Pastil Onigiri

Method

1. Rinse rice until water runs mostly clear.
2. Cook with water (rice cooker or pot)
3. Let rest 10 minutes, then fluff.
4. Keep rice warm and covered.
5. Heat oil over medium heat.
6. Sauté garlic until fragrant (don’t brown).
7. Add chicken and stir well.
8. Season with soy sauce, vinegar, sriracha, chili flakes, pepper, and sugar.
9. Cook until very flavorful and dry, no sauce pooling, no oil dripping.
10. Remove from heat and let cool slightly before shaping.
11. Lightly wet and salt your hands or the molder.
12. Fill molder halfway with warm rice.
13. Add 1–2 tsp spicy chicken pastil in the center.
14. Cover with rice and press gently with the molder.
 Firm enough to hold, not compressed.
15. Release and wrap in onigiri wrapper with nori kept separate.