Chicken Katsu Onigirazu

2 Baked Chicken Katsu
4 leaves cabbage
2 sheets nori
2 cups cooked short grain rice
Sprinkle of salt
2 tsp mustard
4 tbsp Tonkatsu sauce or SIDS HOT WORCESTER SAUCE

Cut the cabbage leaves into julienned slices.
Place a plastic wrap on a working surface and put a sheet of nori seaweed on top, (shiny side facing down) with a corner pointing up.
Evenly spread the steamed rice in a thin layer and form into a square shape in the centre of nori sheet. Sprinkle a little bit of salt. For Japanese rice ball (onigiri) that are enjoyed at room temperature, we add salt to rice keeps the food fresh longer.
Place the shredded cabbage evenly on top of rice and then the chicken katsu on top.
Spread the mustard and tonkatsu sauce (or SIDS HOT WORCESTER) on the katsu. Flip over chicken katsu so the sauce is also on the cabbage. Place steamed rice on top. Try to keep the square shape as you spread the rice evenly in a thin layer. Bring left and right corners of nori sheet towards the centre. Fold gently but tightly to wrap around the layers at the centre. Bring bottom and top corners towards the centre. Continue to fold gently but tightly around the layers. Make sure the rice is tucked in nicely.
If you like the onigirazu to showcase the filling after cutting in half, mark with a piece of shredded cabbage perpendicular to the filling. Wrap with plastic wrap tightly and set aside for 5 minutes.
Cut the onigirazu with a sharp knife. (following the direction of the “cabbage” mark) Run your knife in cold water before cutting so that the cross-section will be clean. If you plan to make ahead of time, wrap the onigirazu with kitchen towel and keep in the refrigerator overnight. The towel will prevent rice from getting harder from cold air.
Serve, not forgetting to remove the plastic wrap.