Lunch 🤖 AI Generated

Katsu Curry Onigiri: Crispy Chicken & Curry Rice Balls

Giant, handheld onigiri stuffed with tender panko-crusted chicken katsu and creamy curry sauce—a Japanese-inspired lunch that tastes indulgent but cuts 40% of calories through smart oil and cream swaps. Crispy, warm, and utterly craveable.

25m

Prep Time

25m

Cook Time

Servings

310

Calories

22g

Protein

🛒 Ingredients

✓ 3 cups cooked sushi rice (cooled)
✓ 2 skinless chicken breasts (200g total)
✓ 1/2 cup panko breadcrumbs
✓ 1 large egg
✓ 2 tbsp all-purpose flour
✓ 1 tsp sea salt
✓ 1/2 tsp black pepper
✓ Oil spray (1 tbsp total for air fryer)
✓ 1.5 tsp light olive oil
✓ 1 small onion (80g), finely diced
✓ 1.5 tbsp curry powder (S&B or similar)
✓ 1/2 cup low-sodium vegetable broth
✓ 1/2 cup unsweetened cashew milk
✓ 1 tbsp cornstarch mixed with 2 tbsp water
✓ 1 tsp soy sauce
✓ 1/4 tsp white pepper

👨‍🍳 Instructions

1. Prepare the Curry Sauce: Heat olive oil in a small saucepan over medium heat. Add diced onion and sauté until translucent (3 minutes). Sprinkle curry powder and cook, stirring, for 1 minute to bloom. Pour in vegetable broth and cashew milk. Bring to a gentle simmer, then stir in the cornstarch slurry. Cook for 2–3 minutes until thickened and glossy. Season with soy sauce and white pepper. Cool slightly in a shallow bowl.

2. Pound and Season Chicken: Place chicken breasts between two sheets of plastic wrap. Using a meat mallet, pound to 1/4-inch thickness (about 3–4 minutes per breast). This ensures even cooking and tender texture. Season both sides generously with salt and black pepper.

3. Set Up Breading Station: Place flour in one shallow bowl, beaten egg in a second, and panko in a third. Working with one chicken breast at a time, coat lightly in flour (tap off excess), then dip in egg, then press firmly into panko, coating both sides evenly. Place on a parchment-lined plate.

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4. Air-Fry the Katsu: Preheat air fryer to 400°F (200°C) for 3 minutes. Lightly mist the air fryer basket with oil spray. Place breaded chicken in a single layer (work in batches if needed). Spray tops lightly with oil. Air-fry for 12–14 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a cutting board and cool for 2 minutes.

5. Slice and Layer Katsu: Cut each chicken breast into 4–6 strips. Spoon 1 tablespoon of curry sauce onto each strip and set aside. You'll use these as filling for the onigiri.

6. Form the Onigiri Balls: Wet your hands lightly with water (prevents sticking). Scoop 3/4 cup cooked sushi rice into your palm. Create a small indentation in the center with your thumb. Place one katsu strip and 1 teaspoon curry sauce into the indent. Cover with another 1/4 cup rice and gently press to enclose. Shape into a large triangle or ball (about 4 inches across). Repeat with remaining rice, katsu, and sauce.

7. Brief Pan-Toast (Optional): Heat a non-stick skillet over medium heat with no oil. Place onigiri flat-side down for 2–3 minutes per side to warm through and add a light, crispy exterior. This step is optional but enhances texture and warmth.

8. Serve Warm: Plate the onigiri immediately. Drizzle any remaining curry sauce over the top or serve alongside for dipping. Garnish with a pinch of nori (seaweed) strips and a sprinkle of sesame seeds if desired.

📊 Nutrition per Serving

Calories310 kcal

Protein22g

Carbohydrates48g

Fat8g

🏷️ Tags

#air fryer katsu chicken recipe#Japanese onigiri rice balls lunch#low-calorie curry sauce cashew milk

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