Two-Color Chicken Onigiri Bites | Paw & Cook

just because

Dog-safe adaptation of A pet-bakery take on two-color onigiri, using cooked chicken and sweet potato instead of rice

Two-Color Chicken Onigiri Bites

Name: Two-Color Chicken Onigiri Bites
Total time: 40 min
Yield: 6 servings
Cuisine: Japanese onigiri-inspired
Ingredients: 120 g plain cooked chicken breast; 120 g plain cooked peeled sweet potato; 15 g cooked kale, finely chopped and squeezed dry; 30 g cooked carrot, finely diced; 15 g cooked red bell pepper, stem and seeds removed, finely diced; 1.4 g plain unseasoned nori, optional

Six rice-free triangular chicken and sweet potato bites in kale green and carrot-pepper orange, finished with a tiny strip of plain nori.

Prep time: 40 min
Method: Process & shape
Steps: 6 steps
Tools: Processor + mold

Published by Paw & Cook

Six rice-free triangular chicken and sweet potato bites in kale green and carrot-pepper orange with small plain nori tabs

Before you begin

Plan this batch

Enter your dog's weight and how many servings you want to make.

Dog weight (lb)Servings to make

Ingredient list

What you need for this batch

1 serving

60 gplain cooked chicken breast
60 gplain cooked peeled sweet potato
8 gcooked kale, finely chopped and squeezed dry
15 gcooked carrot, finely diced
8 gcooked red bell pepper, stem and seeds removed, finely diced
0.7 gplain unseasoned nori, optional

Before you serve

A few important notes

Use only fully cooked, boneless, skinless chicken with no salt, oil, seasoning, sauce, onion, garlic, leek, scallion, or chives. Wash hands and tools after handling raw chicken.
Cook the vegetables until tender. Remove the bell pepper stem, seeds, and white core, and squeeze excess water from the kale so the molded bites hold together.
Nori is optional. Use only a small amount of plain, unseasoned, unsalted nori with no flavored coating. Ask a veterinarian before using seaweed for a dog with thyroid, kidney, heart, or prescribed-diet needs.
This is an occasional treat, not a complete or balanced meal. Keep treats to about 10% or less of daily calories and ask a veterinarian first for puppies, pregnant or nursing dogs, senior dogs, or dogs with illness, allergies, or special dietary needs.

These recipes are for occasional dog treats only. They are not nutritionally complete and are not replacements for regular dog food. Keep treats to about 10% or less of your dog's daily calories.

Ask your veterinarian first for puppies, pregnant or nursing dogs, senior dogs, or dogs with illness, allergies, or special dietary needs.

Make the treat

Cook it with confidence

Every step is open below. Scroll at your own pace; ingredient amounts stay synced with your batch plan.

Step 1
01
1. 1Choose the dog-size column before starting.
2. 2Cook the boneless chicken breast, peeled sweet potato, kale, carrot, and red bell pepper separately with no salt, oil, butter, broth, sauce, or seasoning.
3. 3The chicken must reach 165 degrees F (74 degrees C), and the sweet potato must mash easily with a fork.
4. 4Cool everything, then weigh the listed cooked amounts.
Ingredients for this step
- 60 g plain cooked chicken breast
- 60 g plain cooked peeled sweet potato
- 8 g cooked kale, finely chopped and squeezed dry
- 15 g cooked carrot, finely diced
- 8 g cooked red bell pepper, stem and seeds removed, finely diced
Step 2
02
1. 1Place the cooked chicken and sweet potato in a food processor.
2. 2Pulse in short bursts for 45 to 75 seconds, scraping down the bowl as needed, until the mixture is finely minced, moist, and cohesive.
3. 3Stop before it becomes a loose puree, then divide the base evenly between two shallow bowls.
Ingredients for this step
- 60 g plain cooked chicken breast
- 60 g plain cooked peeled sweet potato
Step 3
03
1. 1Fold the chopped, well-drained kale into the first bowl until the mixture is evenly green-speckled.
2. 2Fold the diced carrot and red bell pepper into the second bowl until it is evenly orange-speckled.
3. 3Press a spoonful of each mixture in your palm; it should hold together without releasing liquid.
Ingredients for this step
- 8 g cooked kale, finely chopped and squeezed dry
- 15 g cooked carrot, finely diced
- 8 g cooked red bell pepper, stem and seeds removed, finely diced
Step 4
04
1. 1Set a clean triangular onigiri mold on the work surface.
2. 2Fill it to the rim with the green mixture and press down firmly with the matching insert, especially at the three corners.
3. 3Repeat to shape three green bites, then clean the mold and shape three orange bites the same way.
Step 5
05
1. 1Release each triangle directly onto the serving board by lifting the mold slowly while supporting the bite with your fingertips.
2. 2If an edge cracks, return that portion to the mold and press it again rather than patching the outside.
Step 6
06
1. 1If using nori, cut six small rectangles about 1 inch by 3/4 inch (2.5 by 2 cm) and press one onto the lower front of each triangle.
2. 2Cool the bites completely before serving.
3. 3Refrigerate leftovers in a sealed container and use within 2 days.
Ingredients for this step
- 0.7 g plain unseasoned nori, optional

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