This Chicken Onigiri is a delicious and easy-to-make Japanese snack or appetizer. Filled with savory teriyaki chicken, these rice balls are perfect for lunch, a snack, or as part of a bento box. The combination of seasoned rice, juicy chicken, and a crisp nori wrap makes for a satisfying bite!
Why You’ll Love This Recipe
Chicken Onigiri is the ultimate combination of comfort and flavor, bringing together tender teriyaki chicken, seasoned sushi rice, and a savory nori wrap. These rice balls are incredibly versatile, making them perfect for lunch, picnics, or even a fun snack. The delicious teriyaki chicken filling is balanced by the slightly salty rice and the umami of the nori, giving you a bite-sized treat that’s both satisfying and flavorful. Plus, they’re simple to make, so anyone can whip them up with ease!
Ingredients
For the Rice
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4 cups cooked sushi rice
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½ teaspoon salt (fine salt works best for even distribution)
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2 tablespoons furikake (optional, for extra flavor)
For the Chicken Marinade
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½ pound boneless, skinless chicken meat (drumsticks work well)
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2 teaspoons soy sauce
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1 tablespoon sake (or water)
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¼ teaspoon baking soda
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1 teaspoon cornstarch
For the Teriyaki Sauce
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1 ½ tablespoons soy sauce
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1 tablespoon mirin
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1 tablespoon brown sugar (firmly packed)
For the Rest
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1 tablespoon oil
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1 tablespoon minced garlic
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1 sheet nori (cut into small rectangles)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the Rice: After cooking the sushi rice, mix it with ½ teaspoon salt and 2 tablespoons of furikake. If you prefer, you can sprinkle the furikake over the onigiri after shaping them, but it’s best to mix it directly into the rice.
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Marinate the Chicken: Cut the chicken into small pieces. In a bowl, combine the chicken with soy sauce, sake (or water), baking soda, and cornstarch. Mix well and refrigerate for 30 minutes.
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Make the Teriyaki Sauce: In a small bowl, combine soy sauce, mirin, and brown sugar. Stir until the sugar dissolves.
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Cook the Chicken: Heat 1 tablespoon of oil in a large nonstick pan over medium-high heat. Add the marinated chicken and cook for 2-3 minutes, until fully cooked.
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Reduce the heat to medium and add minced garlic. Cook for 30 seconds. Add the teriyaki sauce and continue cooking until the sauce thickens into a glaze. Remove from heat.
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Assemble the Onigiri: Wet your hands with water to prevent the rice from sticking. Scoop ⅓ cup of rice into your palm and form a small well in the center. Place 1 tablespoon of teriyaki chicken filling inside, then scoop another ⅓ cup of rice on top. Shape the rice into a triangle.
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Wrap each onigiri with a strip of nori. Serve immediately or store for later.
Servings and Timing
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Servings: 4
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Prep Time: 35 minutes
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Cook Time: 10 minutes
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Total Time: 45 minutes
Variations
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You can add a bit of pickled ginger or sesame seeds to the center of the onigiri for an extra burst of flavor.
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If you prefer a spicier kick, mix a bit of chili paste or sriracha into the teriyaki sauce.
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For a vegetarian option, try replacing the chicken with tofu or tempeh.
Storage/Reheating
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Chicken onigiri can be stored in the refrigerator for up to 2 days. Just make sure to wrap them well to avoid them drying out.
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While onigiri are best enjoyed fresh, you can also freeze them. To reheat, simply microwave for 20-30 seconds or let them thaw at room temperature before eating.
FAQs
1. Can I use brown rice instead of sushi rice?
While sushi rice is traditional for onigiri, you can substitute brown rice. However, the texture and stickiness may vary, and the rice balls may be slightly less compact.
2. Can I make onigiri without nori?
Yes, you can omit the nori or replace it with another wrap, such as lettuce or even thin slices of cucumber.
3. How do I keep the onigiri from sticking to my hands?
Wet your hands with water or lightly oil them before handling the rice. This will prevent the rice from sticking to your hands as you shape the onigiri.
4. Can I make the chicken filling ahead of time?
Yes, you can cook the chicken and prepare the teriyaki sauce in advance. Just store them in the fridge until you’re ready to assemble the onigiri.
5. What other fillings can I put in onigiri?
Onigiri can be filled with a variety of ingredients like pickled plum (umeboshi), tuna mayo, or even grilled salmon for different flavor combinations.
6. Can I use gluten-free soy sauce?
Yes, if you’re following a gluten-free diet, you can easily substitute with gluten-free soy sauce or tamari.
7. How can I serve onigiri for a party?
Onigiri are great for parties as they are easy to pick up and eat. Serve them on a platter, and you can even provide a variety of fillings for guests to try.
8. How do I shape onigiri into perfect triangles?
To shape onigiri, use wet hands to scoop the rice and gently press it into a triangle shape, making sure the rice is tightly packed but not smashed.
9. Can I make onigiri in different shapes?
Yes, while triangle is the traditional shape, onigiri can also be shaped into balls or rectangles for a fun twist.
10. Can I freeze onigiri for later?
Yes, you can freeze onigiri. Just wrap them individually in plastic wrap or foil, then store in a freezer bag. To reheat, microwave for 20-30 seconds or let thaw at room temperature.
Conclusion
Chicken Onigiri is the perfect snack, appetizer, or lunch option that’s both satisfying and full of flavor. With its savory teriyaki chicken filling, seasoned rice, and crispy nori, it offers a delicious balance of textures that will have everyone asking for more. Easy to make and customize, this dish is sure to become a new favorite in your kitchen. Enjoy the authentic flavors of Japan in every bite!
Print
Chicken Onigiri Recipe
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Chicken Onigiri is a delicious and easy-to-make Japanese snack or appetizer. Filled with savory teriyaki chicken, these rice balls are perfect for lunch, a snack, or as part of a bento box. The combination of seasoned rice, juicy chicken, and a crisp nori wrap makes for a satisfying bite!
Ingredients
For the Rice
4 cups cooked sushi rice
½ teaspoon salt (fine salt works best for even distribution)
2 tablespoons furikake (optional, for extra flavor)
For the Chicken Marinade
½ pound boneless, skinless chicken meat (drumsticks work well)
2 teaspoons soy sauce
1 tablespoon sake (or water)
¼ teaspoon baking soda
1 teaspoon cornstarch
For the Teriyaki Sauce
1 ½ tablespoons soy sauce
1 tablespoon mirin
1 tablespoon brown sugar (firmly packed)
For the Rest
1 tablespoon oil
1 tablespoon minced garlic
1 sheet nori (cut into small rectangles)
Instructions
Prepare the Rice: After cooking the sushi rice, mix it with ½ teaspoon salt and 2 tablespoons of furikake. If you prefer, you can sprinkle the furikake over the onigiri after shaping them, but it’s best to mix it directly into the rice.
Marinate the Chicken: Cut the chicken into small pieces. In a bowl, combine the chicken with soy sauce, sake (or water), baking soda, and cornstarch. Mix well and refrigerate for 30 minutes.
Make the Teriyaki Sauce: In a small bowl, combine soy sauce, mirin, and brown sugar. Stir until the sugar dissolves.
Cook the Chicken: Heat 1 tablespoon of oil in a large nonstick pan over medium-high heat. Add the marinated chicken and cook for 2-3 minutes, until fully cooked.
Reduce the heat to medium and add minced garlic. Cook for 30 seconds. Add the teriyaki sauce and continue cooking until the sauce thickens into a glaze. Remove from heat.
Assemble the Onigiri: Wet your hands with water to prevent the rice from sticking. Scoop ⅓ cup of rice into your palm and form a small well in the center. Place 1 tablespoon of teriyaki chicken filling inside, then scoop another ⅓ cup of rice on top. Shape the rice into a triangle.
Wrap each onigiri with a strip of nori. Serve immediately or store for later.
Notes
You can adjust the amount of furikake to your taste, or skip it entirely if you prefer plain rice.
For a different flavor, try adding a few slices of pickled ginger or sesame seeds inside the onigiri.
Onigiri can be stored in the fridge for up to 2 days, but they are best enjoyed fresh.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Cuisine: Japanese
