Easy Chicken Teriyaki Onigiri Recipe

If you’re looking for a fun and delicious way to enjoy Japanese flavors in bite-sized form, you’re going to love this Easy Chicken Teriyaki Onigiri Recipe. I remember the first time I made these little rice triangles packed with savory chicken teriyaki — my family went absolutely crazy! They’re perfect as a quick lunch, picnic treat, or even a snack on the go. Plus, once you get the hang of shaping the onigiri, you’ll find it’s really simple and super satisfying. Trust me, these are a game changer when you want something hearty but portable!

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Ingredients You’ll Need

This Easy Chicken Teriyaki Onigiri Recipe balances perfectly sticky sushi rice with flavorful marinated chicken. You’ll want good quality rice and a few key ingredients for that authentic teriyaki taste. I always suggest having furikake on hand because it’s a little sprinkle of magic.

• Cooked sushi rice: It’s best to use freshly cooked sushi rice for that signature sticky texture — short grain rice is perfect here.
• Fine salt: Helps season the rice evenly without gritty spots.
• Furikake: This Japanese rice seasoning adds a subtle umami boost; I like mixing it in the rice rather than sprinkling on top for better flavor distribution.
• Boneless skinless chicken (I use drumsticks): Drumstick meat is juicy and tender, but breast works fine too if you prefer leaner meat.
• Soy sauce: You’ll find it in both the marinade and teriyaki sauce, so pick a good quality one for richer flavor.
• Sake (or water): Adds a mild depth to the marinade; water can substitute if you don’t have sake.
• Baking soda: A little trick I learned — it tenderizes the chicken beautifully.
• Cornstarch: Helps thicken the teriyaki glaze.
• Mirin: A sweet rice wine that balances the sauce’s saltiness perfectly.
• Brown sugar: For that shiny, caramelized teriyaki finish.
• Oil: Use a neutral oil like vegetable or canola for cooking.
• Minced garlic: Adds a savory punch to the sauce.
• Nori sheets: Cut into small rectangles – they wrap the onigiri in a neat seaweed blanket and add terrific flavor.

Variations

I love playing with this recipe depending on what I have at home or my mood. You can easily swap out ingredients or adjust the seasoning to make it your own. It’s so forgiving and flexible, which makes it a go-to recipe year-round.

• Vegetarian version: Replace the chicken with sautéed mushrooms or tofu marinated in teriyaki sauce — still just as tasty!
• Spicy kick: Add a dash of togarashi (Japanese chili powder) to the rice or sprinkle inside for those who crave heat.
• Different fillings: Try salmon flakes, canned tuna mixed with mayo, or even pickled vegetables for variety.
• Rice types: For a nutty twist, I’ve made this with a mix of brown rice and sushi rice — although the texture is less sticky, it’s hearty and wholesome.

How to Make Easy Chicken Teriyaki Onigiri Recipe

Step 1: Prepare the Rice and Season It

First things first: cook your sushi rice according to package instructions or your preferred method. When it’s hot and ready, sprinkle in ½ teaspoon of fine salt and mix in 2 tablespoons of furikake seasoning. I used to sprinkle the furikake only on top after shaping, but mixing it in the rice creates a more balanced flavor throughout. Set the rice aside to cool slightly — it should be warm, not hot, when you form the onigiri.

Step 2: Marinate the Chicken

Cut your chicken into small bite-sized pieces. In a bowl, add the chicken along with 2 teaspoons soy sauce, 1 tablespoon sake (or water), ¼ teaspoon baking soda, and 1 teaspoon cornstarch. Mix everything together well so every piece is coated. Refrigerate the marinade for about 30 minutes — this is my secret step for tender, juicy chicken packed with flavor.

Step 3: Mix and Cook the Teriyaki Sauce

While the chicken marinates, blend the teriyaki sauce ingredients in a small bowl: 1 ½ tablespoons soy sauce, 1 tablespoon mirin, and 1 tablespoon firmly packed brown sugar. This combination creates that classic sweet-savory glaze we all crave.

Step 4: Cook the Chicken and Make the Glaze

Heat 1 tablespoon of oil in a large nonstick pan over medium-high heat. Add the marinated chicken and cook for 2–3 minutes without crowding the pan, so each piece gets a nice sear. When the chicken is cooked through, lower heat to medium and add 1 tablespoon of minced garlic. Let it sizzle for about 30 seconds — watch carefully so it doesn’t burn. Pour in your teriyaki sauce mixture, stirring, until it thickens into a glossy glaze that coats the chicken perfectly. Then, remove from heat.

Step 5: Shape Your Onigiri

Wet your hands lightly with water — this helps prevent the rice from sticking, which can get frustrating, trust me! Take about ⅓ cup of rice and press it gently into your palm, then make a small well in the center. Fill that with approximately 1 tablespoon of the chicken teriyaki filling. Cover with another ⅓ cup of rice and press firmly to form a triangle shape. If you’re new to shaping onigiri, don’t worry — it takes a few tries, but you’ll get the hang of it quickly. Wrap each onigiri with a rectangle strip of nori. The nori not only adds flavor but also makes it super easy to hold and eat.

How to Serve Easy Chicken Teriyaki Onigiri Recipe

Garnishes

I like to garnish my onigiri with a little extra sprinkle of furikake for that savory finish and a sesame seed sprinkle for extra crunch and aroma. Sometimes, just a small dab of Japanese mayo on the side adds creaminess that contrasts amazingly with the teriyaki glaze.

Side Dishes

These onigiri are amazing served with a simple miso soup, pickled cucumbers, or even edamame beans for a light and balanced meal. When I’m making a bigger spread, I love pairing them with a fresh seaweed salad or chilled soba noodles.

Creative Ways to Present

For special occasions, I’ve tried arranging these onigiri on a bamboo leaf platter with bamboo picks for a beautiful, authentic Japanese vibe. You can also mold the rice into cute shapes—like hearts or stars—especially fun for kids’ lunches or parties!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, wrap each onigiri tightly in plastic wrap to hold moisture and prevent rice from drying out. Store them in the fridge and try to eat within 1–2 days for best texture—rice tends to harden overnight.

Freezing

I’ve frozen onigiri before by individually wrapping them in plastic wrap and placing in a freezer bag. They freeze well for up to a month. When you’re ready to eat, just microwave them gently until warm.

Reheating

The best way I’ve found to reheat leftover onigiri is to unwrap them and microwave for about 30–45 seconds. If you like the nori crisp, add it fresh after reheating. This keeps the rice moist and the chicken juicy.

FAQs

Final Thoughts

This Easy Chicken Teriyaki Onigiri Recipe has become one of my all-time favorites because it’s downright delicious, comforting, and easy to customize. I love how it brings a bit of Japanese classic charm right into my kitchen with minimal fuss. If you like hands-on cooking that results in something tasty and pretty, you’ll enjoy making these as much as eating them. I can’t recommend them enough for your next meal prep or casual get-together—give it a try and let me know how your family reacts!

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