Chicken Onigiri with Teriyaki Chicken Filling Recipe
This Chicken Onigiri recipe combines flavorful marinated chicken with seasoned sushi rice to create delicious Japanese rice balls, perfect for a light meal or snack. The chicken is cooked with a sweet teriyaki glaze and wrapped in nori, providing a delightful balance of savory and umami flavors.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: Japanese
Ingredients
Scale
Rice
- 4 cups cooked sushi rice
- ½ teaspoon fine salt
- 2 tablespoons furikake (optional)
Chicken Marinade
- ½ pound boneless skinless chicken meat (preferably drumsticks)
- 2 teaspoons soy sauce
- 1 tablespoon sake (or water)
- ¼ teaspoon baking soda
- 1 teaspoon cornstarch
Teriyaki Sauce
- 1 ½ 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 it thoroughly with ½ a teaspoon of fine salt and 2 tablespoons of furikake if using. This ensures the rice is well seasoned with a subtle savory flavor.
- Prepare the Chicken Marinade: Cut the chicken meat into small pieces and combine with soy sauce, sake (or water), baking soda, and cornstarch in a bowl. Mix well to coat the chicken evenly, then refrigerate for 30 minutes to allow the flavors to penetrate and the chicken to tenderize.
- Make the Teriyaki Sauce: In a small bowl, thoroughly combine soy sauce, mirin, and brown sugar to create a balanced sweet and salty 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, stirring occasionally, until the chicken is fully cooked through and no longer pink inside.
- Flavor the Chicken: Reduce the heat to medium, add minced garlic, and cook for 30 seconds to release its aroma. Pour in the teriyaki sauce mixture and continue to cook while stirring until the sauce thickens into a glossy glaze that coats the chicken perfectly. Remove from the heat once done.
- Shape the Onigiri: Wet your hands with water to prevent sticking. Scoop about ⅓ cup of the seasoned rice into one palm, create a small well in the center, and add 1 tablespoon of the glazed chicken as the filling. Cover with another ⅓ cup of rice and shape into a compact triangle by pressing gently with your hands.
- Wrap with Nori: Finally, wrap each onigiri with a small rectangular strip of nori to add flavor and make it easy to hold while eating. Serve immediately or pack for later.
Notes
- Use fine salt to season the rice for even distribution of flavor.
- Furikake can be added directly into the rice or sprinkled on top of the formed onigiri for extra flavor.
- Refrigerate the marinated chicken to tenderize and enhance flavor before cooking.
- Wet your hands with water while shaping onigiri to prevent rice from sticking.
- Feel free to substitute sake with water if unavailable.
- Onigiri are best enjoyed fresh but can be stored in an airtight container for up to a day.
Keywords: Chicken Onigiri, Japanese rice ball, teriyaki chicken, sushi rice, Japanese snack, onigiri recipe