Nasi Lemak Onigiri with Sambal Rica-Rica

This recipe combines the creamy coconut rice of Malaysian nasi lemak with the bold, spicy flavors of Indonesian sambal rica-rica, wrapped in the convenient form of Japanese onigiri.

Makes: 6 onigiri

Ingredients:

Coconut Rice:

  • 2 cups Japanese short-grain rice
  • 2 cups water
  • 1 cup coconut milk
  • 1 pandan leaf, knotted (optional)
  • 1 tsp salt

Sambal Rica-Rica Chicken Filling:

  • 2 cups shredded roast chicken (such as from Coles/Woolworths)
  • 2 tbsp Sambal Sambal Rica Rica
  • 1 tsp neutral oil (optional)
  • 3 kaffir lime leaves, finely sliced
  • 1 tsp lime juice
  • 1 tsp fried shallots (optional, for extra aroma)

Nasi Lemak Mix-ins:

  • ½ cup roasted peanuts, roughly chopped
  • ½ cup crispy fried anchovies (ikan bilis), roughly chopped
  • Cucumber slices (served on the side)
  • Toasted nori sheets, cut into strips

Instructions:

1. Cook the Coconut Rice

  • Rinse the rice until the water runs mostly clear.
  • Cook with the water, coconut milk, pandan leaf (if using), and salt.
  • Rest for 10 minutes after cooking, then fluff gently.
  • Allow the rice to cool until warm.

2. Prepare the fillings

  • Heat a frying pan over medium heat.
  • Add the sambal rica-rica (and a teaspoon of oil if needed) and cook for about 1 minute until fragrant.
  • Stir in the shredded roast chicken and toss until evenly coated.
  • Add the kaffir lime leaves and cook for another 2–3 minutes until everything is heated through and most of the moisture has evaporated.
  • Stir in the lime juice and fried shallots (if using).
  • Allow the filling to cool completely before assembling.

3. Assemble the Onigiri

  • Wet your hands and lightly salt them.
  • Place about ⅓ cup of warm coconut rice in your palm.
  • Make a small indentation in the centre.
  • Add 1–2 tablespoons of the sambal rica-rica chicken.
  • Sprinkle in a little chopped roasted peanuts and crispy anchovies for that classic nasi lemak crunch.
  • Cover with more rice and gently shape into a triangle or ball.
  • Wrap with a strip of toasted nori.

Serving Suggestions:

  • Extra sambal rica-rica for dipping
  • Soft-boiled eggs
  • Additional roasted peanuts and crispy anchovies
  • Lime wedges
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