Description
Chicken Onigiri is a delightful Japanese rice ball filled with savory teriyaki chicken and wrapped in crispy nori. This recipe features perfectly seasoned sushi rice combined with a flavorful marinated chicken filling glazed in a homemade teriyaki sauce. Ideal as a portable snack or a light meal, this dish balances tender chicken, aromatic garlic, and the umami hit of soy-based sauces.
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)
- 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
The Rest
- 1 tablespoon oil
- 1 tablespoon minced garlic
- 1 sheet nori, cut into small rectangles
Instructions
- Season the Rice: After cooking the sushi rice, mix in ½ teaspoon of fine salt and optionally 2 tablespoons of furikake. This ensures the rice is evenly seasoned. Alternatively, you can sprinkle furikake on the onigiri after shaping.
- Marinate the Chicken: Cut the chicken into small pieces and combine them in a bowl with soy sauce, sake (or water), baking soda, and cornstarch. Mix thoroughly and refrigerate for 30 minutes to tenderize and flavor the meat.
- Prepare Teriyaki Sauce: In a small bowl, whisk together soy sauce, mirin, and brown sugar until sugar dissolves. Set aside.
- Cook the Chicken: Heat 1 tablespoon of oil in a large nonstick pan over medium-high heat. Add the marinated chicken and cook for 2-3 minutes until fully cooked and slightly browned.
- Add Garlic and Sauce: Lower heat to medium, add minced garlic and sauté for 30 seconds until fragrant. Pour in the teriyaki sauce mixture and cook until it thickens into a shiny glaze coating the chicken. Remove from heat.
- Shape the Onigiri: Wet your hands with water to prevent sticking. Scoop ⅓ cup of seasoned rice into your palm and form a small indentation in the center. Place 1 tablespoon of the cooked teriyaki chicken filling in the well, then top with another ⅓ cup of rice. Press your hands gently to shape the rice into a firm triangle around the filling.
- Wrap with Nori: Take a small rectangle of nori and wrap it around the base or side of each rice ball. This adds flavor and helps hold the onigiri together.
Notes
- Use fine salt to ensure even seasoning in the rice.
- Moistening your hands with water while shaping the onigiri prevents sticking and helps create a smooth surface.
- Furikake can be mixed into the rice or sprinkled on the formed onigiri for extra flavor.
- Baking soda in the marinade helps tenderize the chicken, making it softer.
- Feel free to use water instead of sake in the marinade if unavailable.
- Adjust the sweetness of the teriyaki sauce according to your preference by varying brown sugar amount.
Nutrition
- Serving Size: 1 onigiri
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 6 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 3.8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 40 mg
