Description
Chicken Onigiri is a delightful Japanese rice ball filled with flavorful teriyaki chicken, seasoned sushi rice, and wrapped in crispy nori. This recipe combines tender marinated chicken glazed in a sweet-savory teriyaki sauce with perfectly seasoned sushi rice, making for a satisfying and portable snack or meal perfect for lunchboxes or picnics.
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 (drumsticks recommended)
- 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 2 tablespoons of furikake directly into the rice for even seasoning. This will enhance the flavor and texture of your onigiri.
- Prepare the Chicken Marinade: Cut the chicken into small bite-sized pieces. Place them in a bowl with 2 teaspoons soy sauce, 1 tablespoon sake (or water), ¼ teaspoon baking soda, and 1 teaspoon cornstarch. Mix thoroughly and refrigerate for 30 minutes to tenderize and flavor the meat.
- Make the Teriyaki Sauce: In a separate small bowl, combine 1 ½ tablespoons soy sauce, 1 tablespoon mirin, and 1 tablespoon brown sugar. Stir until the sugar is dissolved, creating a balanced sweet and savory glaze.
- Cook the Chicken: Heat 1 tablespoon of oil in a large nonstick pan over medium-high heat. Add the marinated chicken pieces and cook for 2-3 minutes until they are fully cooked through and slightly browned.
- Add Garlic and Thicken Sauce: Reduce heat to medium and add 1 tablespoon minced garlic to the pan. Cook for 30 seconds until fragrant. Pour the prepared teriyaki sauce into the pan and continue to cook, stirring occasionally, until the sauce thickens to a shiny glaze coating the chicken well. Remove from heat.
- Form the Onigiri: Wet your hands with water to prevent sticking. Scoop about ⅓ cup of the seasoned rice into your palm. Make a small indentation in the center and place 1 tablespoon of the cooked teriyaki chicken inside. Cover the filling with another ⅓ cup of rice and shape the whole into a compact triangle using your hands.
- Wrap with Nori: Take a small rectangle of nori and wrap it around the base or side of the formed onigiri to provide structure and a delicious umami flavor. Repeat for remaining onigiri.
Notes
- Use fine salt for seasoning the rice to ensure even distribution and a better taste.
- Furikake is optional but adds an extra layer of flavor; sprinkle it inside the rice or on top after shaping the onigiri.
- Wetting your hands with water is essential before shaping to prevent rice from sticking.
- The baking soda tenderizes the chicken and the cornstarch helps create a glossy texture once cooked.
- Make sure the teriyaki sauce thickens sufficiently to glaze the chicken well; this prevents the filling from being too wet.
- Onigiri can be enjoyed warm or at room temperature and makes for a great on-the-go snack or meal prep option.
Nutrition
- Serving Size: 1 onigiri (approx.)
- Calories: 280 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 45 mg
