Oiishi Onigiri with SG Chicken & Mushroom Ragout

Makes 12 pieces

You’ll need:

• 1 SG Chicken & Mushroom Ragout Take Home Soup Pack
• 600g cooked short grain rice
• 12 pieces seaweed
• Toasted sesame seeds
• Onigiri mold or cling wrap
• Salt to taste
• Light soy sauce for dipping (optional)

Method:

1. With a handheld blender, mash the chicken stew a little to have smaller chunks of ingredients.
2. Heat up the SG Chicken & Mushroom Ragout soup till bubbling and mix in cooked rice once heated.
3. Add salt to taste and toasted white sesame seeds. Spread out the mixture and fan a little till it is cool enough to handle.
4. Using the onigiri mold or cling wrap, mold the rice into a triangle. Add the seaweed strips as a finishing touch.
5. Place onigiri on a plate with a saucer of light soy sauce for dipping if desired. Enjoy ~ Itadakimasu!