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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
