Description
Chicken Onigiri is a delightful Japanese rice ball filled with flavorful marinated chicken glazed in a sweet and savory teriyaki sauce. This recipe features tender chicken pieces cooked with garlic and a rich glaze, encased in perfectly seasoned sushi rice and wrapped with crispy nori seaweed. Perfect for lunchboxes, picnics, or a satisfying snack, these onigiri are easy to make and packed with umami goodness.
Ingredients
Scale
Rice
- 4 cups cooked sushi rice
- 1/2 teaspoon fine salt
- 2 tablespoons furikake (optional)
Chicken Marinade
- 1/2 pound boneless skinless chicken meat (preferably drumsticks), cut into small pieces
- 2 teaspoons soy sauce
- 1 tablespoon sake or water
- 1/4 teaspoon baking soda
- 1 teaspoon cornstarch
Teriyaki Sauce
- 1 ½ tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon firmly packed brown sugar
Other Ingredients
- 1 tablespoon oil
- 1 tablespoon minced garlic
- 1 sheet nori, cut into small rectangles for wrapping
Instructions
- Prepare the seasoned rice: After cooking the sushi rice, gently mix it with 1/2 teaspoon of fine salt and 2 tablespoons of furikake for added flavor. It’s best to mix the furikake directly into the rice for even seasoning.
- Marinate the chicken: Cut the chicken into small bite-sized pieces and place them into a bowl. Add 2 teaspoons soy sauce, 1 tablespoon sake or water, 1/4 teaspoon baking soda, and 1 teaspoon cornstarch. Stir well to coat the chicken evenly. Refrigerate for 30 minutes to tenderize and absorb flavors.
- Make the teriyaki sauce: In a small bowl, combine 1 ½ tablespoons soy sauce, 1 tablespoon mirin, and 1 tablespoon firmly packed brown sugar. Stir until the sugar dissolves and the sauce is well mixed.
- Cook the chicken: Heat 1 tablespoon of oil in a large nonstick pan over medium-high heat. Add the marinated chicken pieces and cook for 2-3 minutes until they are fully cooked and slightly browned.
- Add garlic and glaze: Reduce the heat to medium and add 1 tablespoon minced garlic to the pan. Sauté for about 30 seconds until fragrant. Pour in the prepared teriyaki sauce and cook, stirring frequently, until the sauce thickens to a glossy glaze coating the chicken. Remove from heat.
- Shape the onigiri: Wet your hands with water to prevent sticking. Scoop about 1/3 cup of the seasoned rice into your palm and create a small well in the center. Fill the well with 1 tablespoon of the glazed chicken filling. Cover the filling with another 1/3 cup of rice and press gently to form a tight triangle shape.
- Wrap with nori: Wrap each formed rice ball with a strip of nori seaweed. Serve immediately or pack for later consumption.
Notes
- Use fine salt to ensure even seasoning in the rice.
- Furikake is optional but adds great umami and texture to the rice.
- Marinating chicken with baking soda tenderizes the meat for a softer texture.
- Wet your hands with water when shaping onigiri to prevent rice from sticking.
- Onigiri are best eaten fresh for optimal texture but can be stored in the refrigerator and refreshed by warming slightly.
- Nori wraps add crunch and salty flavor but can become soggy if stored for too long.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Snack / Lunch
- Method: Pan-frying and assembling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 onigiri (approx. 150g)
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 40 mg
Keywords: Chicken Onigiri, Japanese rice balls, teriyaki chicken rice balls, sushi rice onigiri, homemade onigiri recipe
