Description
Chicken Onigiri is a delightful Japanese rice ball snack filled with savory teriyaki chicken and wrapped in nori. This recipe combines fluffy sushi rice seasoned with salt and optional furikake, tender marinated chicken cooked in a sweet teriyaki glaze, and a simple hand-shaping technique to create perfect triangular onigiri. Ideal for a quick lunch, picnic, or snack, these onigiri deliver comforting umami flavors in every bite.
Ingredients
Units
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 1/2 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
Instructions
- Prepare the Rice: After cooking the sushi rice, mix it thoroughly with ½ teaspoon of fine salt and 2 tablespoons of furikake if using. This seasoning enhances the flavor and adds texture to the rice.
- Marinate the Chicken: Cut the chicken into small pieces and place in a bowl. Add 2 teaspoons soy sauce, 1 tablespoon sake or water, ¼ teaspoon baking soda, and 1 teaspoon cornstarch. Mix well to coat the chicken evenly. Refrigerate for 30 minutes to tenderize and infuse flavor.
- Make Teriyaki Sauce: In a small bowl, combine 1½ tablespoons soy sauce, 1 tablespoon mirin, and 1 tablespoon packed brown sugar. Stir until the sugar dissolves to create a balanced sweet and savory sauce.
- Cook the Chicken: Heat 1 tablespoon oil in a large nonstick pan over medium-high heat. Add the marinated chicken pieces and cook for 2-3 minutes until fully cooked through and slightly browned.
- Finish with Garlic and Sauce: Reduce heat to medium. Add 1 tablespoon minced garlic and sauté for 30 seconds until fragrant. Pour in the teriyaki sauce mixture and cook, stirring occasionally, until the sauce thickens into a glossy glaze coating the chicken. Remove the pan from heat.
- Assemble the Onigiri: Wet your hands with water to prevent sticking. Scoop approximately ⅓ cup of seasoned rice into your palm. Make a small indentation in the center and place 1 tablespoon of the cooked teriyaki chicken filling inside. Cover the filling with another ⅓ cup of rice. Shape the rice and filling into a compact triangle with your hands.
- Wrap with Nori: Wrap each onigiri with a small rectangular strip of nori seaweed for added texture and flavor. Serve immediately or store for later consumption.
Notes
- Use fine salt to ensure even seasoning distribution in the rice.
- If you prefer, sprinkle furikake on top of shaped onigiri instead of mixing it with the rice.
- Wetting your hands before shaping the onigiri helps prevent rice from sticking and makes shaping easier.
- Leftover onigiri can be stored in an airtight container and refrigerated for up to 1 day; reheat before serving for best texture.
- Substitute sake with water if unavailable, though sake adds a subtle depth of flavor.
Nutrition
- Serving Size: 1 onigiri
- Calories: 280
- Sugar: 5g
- Sodium: 550mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 45mg
