Chicken Teriyaki Onigiri with Nori Recipe

Introduction

Chicken Onigiri is a delicious and satisfying Japanese rice ball filled with flavorful teriyaki chicken. Perfect as a snack or a light meal, these handheld treats combine tender marinated chicken with seasoned sushi rice wrapped in nori. They are simple to make and great for lunchboxes or picnics.

Ingredients

• 4 cups cooked sushi rice
• 1/2 teaspoon fine salt
• 2 tablespoons furikake (optional)
• 1/2 pound boneless skinless chicken meat (drumsticks recommended)
• 2 teaspoons soy sauce
• 1 tablespoon sake or water
• 1/4 teaspoon baking soda
• 1 teaspoon cornstarch
• 1 ½ tablespoons soy sauce (for teriyaki sauce)
• 1 tablespoon mirin
• 1 tablespoon firmly packed brown sugar
• 1 tablespoon oil
• 1 tablespoon minced garlic
• 1 sheet nori, cut into small rectangles

Instructions

1. Step 1: After cooking the sushi rice, mix in 1/2 teaspoon of fine salt and 2 tablespoons of furikake if using. This seasons the rice and adds extra flavor.
2. Step 2: Cut the chicken into small pieces. Place them in a bowl with 2 teaspoons soy sauce, 1 tablespoon sake (or water), 1/4 teaspoon baking soda, and 1 teaspoon cornstarch. Mix well and refrigerate for 30 minutes to marinate.
3. Step 3: In a small bowl, combine 1 ½ tablespoons soy sauce, 1 tablespoon mirin, and 1 tablespoon brown sugar to make the teriyaki sauce.
4. Step 4: Heat 1 tablespoon oil in a large nonstick pan over medium-high heat. Add the marinated chicken and cook for 2–3 minutes until cooked through.
5. Step 5: Reduce heat to medium, add minced garlic, and cook for 30 seconds. Pour in the teriyaki sauce mixture and cook until the sauce thickens into a glaze. Remove from the heat.
6. Step 6: Wet your hands with water to prevent sticking. Scoop 1/3 cup of rice into your palm, make a small well in the center, and add 1 tablespoon of the chicken filling. Cover with another 1/3 cup of rice and shape into a triangle. Wrap each onigiri with a strip of nori.

Tips & Variations

• Use warm water to wet your hands when shaping the onigiri to keep the rice from sticking.
• Add a pinch of sesame seeds either mixed in the rice or sprinkled on top for extra texture and flavor.
• Try substituting the chicken filling with cooked salmon or tuna mixed with mayonnaise for variety.
• If you don’t have furikake, you can season the rice simply with salt and a little toasted sesame oil.

Storage

Store chicken onigiri in an airtight container in the refrigerator for up to 2 days. For best texture, reheat gently in a microwave or eat them cold. Avoid wrapping the nori until just before serving to keep it crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular white rice instead of sushi rice?

Sushi rice works best because it is sticky enough to hold the onigiri shape, but short-grain or medium-grain rice can be a suitable substitute. Avoid long-grain rice as it is too dry and crumbly.

How do I prevent the rice from sticking to my hands when shaping onigiri?

Wet your hands with water before handling the rice. You can rub a little salt on your wet hands to season the onigiri and help with handling.

Chicken Teriyaki Onigiri with Nori Recipe

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★★★★★

4.6 from 84 reviews

• Author: Harper
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

Delicious Chicken Onigiri made with seasoned sushi rice and savory teriyaki-glazed chicken, shaped into traditional Japanese rice triangles and wrapped with nori. Perfect as a portable snack or a light meal, this recipe combines tender marinated chicken with flavorful rice for an authentic onigiri experience.

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Ingredients

Scale 1x2x3x

Rice Mixture

• 4 cups cooked sushi rice
• 1/2 teaspoon fine salt
• 2 tablespoons furikake (optional)

Chicken and Marinade

• 1/2 pound boneless skinless chicken meat (use drumsticks for best flavor)
• 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)

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Instructions

1. Prepare the Sushi Rice: After cooking the sushi rice, mix it thoroughly with 1/2 teaspoon of fine salt and 2 tablespoons of furikake for extra flavor. This seasoning can be added directly to the rice to ensure even distribution.
2. Marinate the Chicken: Cut the chicken into small pieces and place in a bowl. Add 2 teaspoons soy sauce, 1 tablespoon sake (or water), 1/4 teaspoon baking soda, and 1 teaspoon cornstarch. Mix well to combine, then refrigerate for 30 minutes to tenderize and infuse flavor.
3. Make the Teriyaki Sauce: In a small bowl, whisk together 1 ½ tablespoons soy sauce, 1 tablespoon mirin, and 1 tablespoon brown sugar until the sugar dissolves to create a sweet and savory glaze.
4. 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 they are cooked through and browned.
5. Add Garlic and Glaze: Reduce heat to medium, add minced garlic, and sauté for 30 seconds until fragrant. Pour in the teriyaki sauce mixture and continue cooking, stirring occasionally, until the sauce thickens into a glossy glaze coating the chicken. Remove the pan from heat.
6. Shape the Onigiri: Wet your hands with water to prevent sticking. Take a 1/3 cup scoop of seasoned sushi rice and flatten it slightly in your palm. Make a small well in the center and place about 1 tablespoon of the glazed chicken filling inside. Top with another 1/3 cup of rice to cover the filling, then press and shape the rice into a triangle.
7. Wrap with Nori: Wrap each formed rice triangle with a small rectangle of nori for easy handling and added flavor. Serve immediately or wrap for later consumption.

Notes

• Using fine salt helps the salt distribute evenly in the rice.
• Add furikake directly into the rice for best flavor distribution, or sprinkle it on after shaping if preferred.
• Marinating the chicken with baking soda tenderizes the meat effectively.
• Wet your hands before shaping the onigiri to prevent the rice from sticking.
• Onigiri are best eaten fresh but can be wrapped tightly and refrigerated for a few hours.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Snack
• Method: Stovetop
• Cuisine: Japanese

Keywords: Chicken Onigiri, Japanese rice balls, teriyaki chicken, sushi rice snack, nori wrapped rice, homemade onigiri