Go Back
–+ servings
Chicken Onigiri

Irresistible Chicken Onigiri: Your New Favorite Snack

Discover how to make Chicken Onigiri, a delicious snack combining teriyaki chicken and sushi rice wrapped in nori.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 onigiri
Course: Chicken
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 1 cup short-grain sushi rice Sticky base; ensures your Chicken Onigiri holds shape perfectly.
  • 1 teaspoon salt Enhances flavor of the rice; fine salt helps for even distribution.
  • 1 tablespoon furikake Provides extra umami and texture; feel free to omit if you prefer a simpler taste.
For the Chicken Filling
  • 1 pound boneless skinless chicken meat Main protein; versatile to substitute for drumsticks, thighs, or ground chicken.
  • 3 tablespoons soy sauce Adds umami and saltiness; use low-sodium versions for a lighter Chicken Onigiri.
  • 1 tablespoon sake Tenderizes chicken during marination; sake infuses an authentic flavor.
  • 1 teaspoon baking soda Essential for tenderizing the chicken, giving it a wonderful texture.
  • 2 tablespoons cornstarch Coats the chicken for a crisp, delightful texture when cooked.
  • 1 tablespoon mirin Sweet rice wine that balances the saltiness of soy sauce beautifully.
  • 1 tablespoon brown sugar Adds sweetness to the teriyaki sauce; coconut sugar can be a healthier alternative.
  • 1 tablespoon oil For stir-frying chicken; any neutral oil will do just fine.
  • 1 clove minced garlic Boosts the flavor profile of the chicken; fresh is always best!
For Assembly
  • 1 sheet nori Wrap for your Chicken Onigiri; adds a crunchy texture and delightful sea flavor.

Equipment

  • Rice cooker
  • nonstick pan
  • mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions for Chicken Onigiri
  1. Begin by rinsing sushi rice under cold water until it runs clear, then cook according to rice cooker instructions. Steam for 10 minutes. Mix in salt and furikake.
  2. Cut chicken into small pieces, marinate with soy sauce, sake, baking soda, and cornstarch. Refrigerate for at least 30 minutes.
  3. Whisk together soy sauce, mirin, and brown sugar for the teriyaki sauce.
  4. Heat oil in a pan, stir-fry chicken until golden brown. Add minced garlic and teriyaki sauce, cook until the sauce thickens.
  5. Wet hands, scoop rice and shape into a well. Fill with teriyaki chicken, cover with rice, and mold into triangles.
  6. Cut nori into rectangles and wrap around each onigiri.

Nutrition

Serving: 1onigiriCalories: 250kcalCarbohydrates: 35gProtein: 15gFat: 6gSaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 500mgPotassium: 150mgFiber: 2gSugar: 3gIron: 6mg

Notes

Enjoy your Chicken Onigiri soon after making it for the best experience—freshly made offers the ideal balance of flavors and textures!

Tried this recipe?

Let us know how it was!