Chicken Onigiri Recipe

The delightful Chicken Onigiri is a wonderfully satisfying Japanese rice ball filled with tender, flavorful chicken and wrapped in crisp nori. It’s a perfect blend of juicy chicken marinated in a sweet-savory teriyaki glaze, combined with fluffy sushi rice seasoned just right. Whether you want a hassle-free lunchbox treat or a delicious snack, this Chicken Onigiri recipe brings a burst of umami in every bite and is surprisingly easy to make at home.

Ingredients You’ll Need

Each ingredient in this Chicken Onigiri recipe is simple but essential, working together to create a harmonious balance of flavor, texture, and color. From the perfectly seasoned sushi rice to the sweet and savory chicken filling, these ingredients will bring this classic snack to life.

• 4 cups cooked sushi rice: Provides the tender and sticky base that holds the onigiri’s shape perfectly.
• 1/2 teaspoon fine salt: Enhances the natural flavor of the rice without overpowering the filling.
• 2 tablespoons furikake (optional): Adds an extra pop of umami and a splash of color to the rice.
• 1/2 pound boneless skinless chicken meat: Tender and juicy, the heart of the filling—drumsticks bring extra flavor.
• 2 teaspoons soy sauce: Provides a salty depth to the chicken marinade.
• 1 tablespoon sake (or water): Tenderizes the chicken and adds a subtle aroma.
• 1/4 teaspoon baking soda: Helps keep the chicken incredibly tender during cooking.
• 1 teaspoon cornstarch: Thickens the marinade so the glaze clings to the chicken beautifully.
• 1 ½ tablespoons soy sauce: Forms the base of the rich teriyaki glaze.
• 1 tablespoon mirin: Brings a lovely sweetness and a slight tang to the sauce.
• 1 tablespoon firmly packed brown sugar: Balances the saltiness with a deep caramel flavor.
• 1 tablespoon oil: For a perfect sear that locks in the chicken’s juices.
• 1 tablespoon minced garlic: Adds a fragrant punch to the sauce.
• 1 sheet nori (cut into small rectangles): Wraps the onigiri with a slightly crisp, salty finish.

How to Make Chicken Onigiri

Step 1: Prepare the Sushi Rice

Start off with freshly cooked sushi rice, which should be warm and sticky enough to hold the shape. Mix in the fine salt thoroughly to season it evenly, and consider folding in the furikake at this stage to add extra flavor and a splash of color to the rice itself, giving each bite an enticing umami boost.

Step 2: Marinate the Chicken

Cut your boneless skinless chicken into small bite-sized pieces for a perfect fit inside the onigiri. Combine the chicken with soy sauce, sake, baking soda, and cornstarch, giving each piece a flavorful coat. Letting the chicken marinate for about 30 minutes in the fridge allows the flavors to really soak in and the baking soda to tenderize it beautifully.

Step 3: Make the Teriyaki Sauce

While the chicken marinates, whisk together the soy sauce, mirin, and brown sugar in a small bowl. This simple teriyaki glaze is going to elevate the chicken filling with its sticky, sweet, and savory character—easy to make but absolutely essential.

Step 4: Cook the Chicken

Heat oil in a large nonstick pan over medium-high heat, then add the marinated chicken pieces. Cook until they’re just done—about 2 to 3 minutes—making sure they stay juicy. Lower the heat and toss in the minced garlic for a quick 30 seconds to release its fragrance.

Step 5: Glaze the Chicken

Add the teriyaki sauce mixture to the pan and gently cook, stirring to coat the chicken until the sauce thickens into a luscious glaze. Once it’s glossy and clings beautifully to every piece, remove from heat and let the flavors meld for a moment—it’s this glaze that makes the Chicken Onigiri truly special.

Step 6: Shape the Onigiri

Wet your hands with a little water to prevent sticking, and take about 1/3 cup of rice into your palm. Make a small well in the center and spoon in about 1 tablespoon of the glazed chicken filling. Top with another 1/3 cup of rice and gently press to enclose the filling entirely, shaping the mixture into a neat triangle. Finally, wrap each onigiri with a small rectangle of nori for that satisfying texture and taste.

How to Serve Chicken Onigiri

Garnishes

Simple garnishes like a sprinkle of toasted sesame seeds or a little extra furikake can add wonderful texture and a subtle boost of flavor on top of the onigiri. A light brushing of soy sauce before serving also adds a beautiful sheen and enhances the savory notes.

Side Dishes

Chicken Onigiri pairs wonderfully with crunchy pickled vegetables, a small bowl of miso soup, or even a fresh seaweed salad. These sides add contrasting tastes and crunch that complement the soft rice and flavorful chicken filling perfectly.

Creative Ways to Present

For a fun twist, serve Chicken Onigiri with colorful bento box accompaniments, or cut into bite-sized cubes as party finger food. You can even drizzle a little extra teriyaki sauce on top or wrap the onigiri tightly with shiso leaves instead of nori for a fresh herbal zing.

Make Ahead and Storage

Storing Leftovers

If you have leftover Chicken Onigiri, store them in an airtight container in the refrigerator. They keep well for up to 2 days but are best enjoyed fresh to maintain the rice’s texture and the chicken’s juiciness.

Freezing

You can freeze Chicken Onigiri by wrapping each tightly in plastic wrap and placing them in a freezer-safe bag. Frozen onigiri last up to a month, making them a convenient grab-and-go meal when you’re short on time.

Reheating

To reheat, unwrap and microwave the onigiri for about 1 to 2 minutes until warmed through. If frozen, let thaw in the refrigerator overnight before microwaving to ensure even heating without drying out the rice or chicken.

FAQs

What type of rice is best for Chicken Onigiri?

Sushi rice or short-grain Japanese rice is the best choice because of its stickiness, which helps the onigiri keep its shape and texture. Long-grain rice tends to be too loose and will not hold together as nicely.

Can I use other meats instead of chicken?

Absolutely! While chicken is traditional here, you can try fillings like grilled salmon, tuna mayo, or even cooked shrimp for delicious variations of onigiri that suit your taste.

Is it necessary to use nori for wrapping?

Nori adds a lovely salty crunch and flavor, but if you prefer not to use it, you can serve onigiri plain or wrap them in shiso leaves or plastic wrap for a different taste and presentation.

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

Wet your hands with water and lightly salt them before handling the rice. This keeps the rice from sticking and seasons it slightly. You can also keep a small bowl of water nearby for dipping while you shape the onigiri.

Can Chicken Onigiri be made vegetarian?

While this recipe focuses on chicken, you can easily swap the filling with seasoned tofu, mushrooms, or pickled vegetables to create vegetarian-friendly onigiri without sacrificing flavor.

Final Thoughts

Chicken Onigiri is such a comforting, flavorful treat that anyone can enjoy making and sharing. Its handy size, vibrant taste, and delightful texture make it a standout snack or meal, especially when crafted at home with simple ingredients and a bit of love. I encourage you to try this recipe — once you take that first bite, you’ll understand why Chicken Onigiri is one of my all-time favorites!

Print