Savory, portable, and satisfying—this Chicken Onigiri recipe brings the comforting flavors of Japan right into my kitchen. These hand-shaped rice balls are filled with tender soy-flavored chicken, wrapped in crispy nori, and make for a perfect snack, lunchbox addition, or light meal. Whether I enjoy them warm or packed for later, they’re always a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups cooked Japanese short-grain rice (warm, not hot)
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 cup cooked chicken breast, finely shredded or chopped
1 teaspoon mirin (optional)
1 tablespoon mayonnaise (optional, for creamier filling)
Salt to taste
1–2 sheets nori (seaweed), cut into strips
Toasted sesame seeds, for garnish (optional)
Plastic wrap or damp hands, for shaping
Directions
I start by mixing the cooked chicken with soy sauce, sesame oil, mirin, and mayonnaise (if I want a creamier texture). I season the mixture with a bit of salt to taste.
Then I divide the warm rice into four equal portions.
Using plastic wrap or wet hands, I flatten one portion of rice in my palm, shaping it into a round or triangle.
I place a spoonful of the chicken mixture in the center and fold the rice around it, sealing the filling inside.
I shape the rice gently but firmly into a triangle or ball.
To finish, I wrap a strip of nori around the bottom of each onigiri for easy handling.
I repeat the process with the remaining rice and filling, and optionally sprinkle sesame seeds on top.
Servings and timing
This recipe makes 4 onigiri and takes about 20 minutes total—15 minutes of prep and 5 minutes of cooking time. Each rice ball has around 190 kcal. It’s perfect when I need something quick yet satisfying.
Variations
Spicy Chicken Onigiri: I add a bit of sriracha or chili flakes to the chicken mixture for a kick.
Teriyaki Chicken Filling: I substitute the soy sauce and mirin with a small spoon of homemade teriyaki sauce.
Cheesy Chicken: A small cube of mozzarella in the center adds a gooey surprise.
Vegetarian Option: I swap the chicken for sautéed mushrooms or mashed tofu with the same seasonings.
Furikake Twist: I mix furikake seasoning into the rice for extra flavor and crunch.
Storage/Reheating
I wrap leftover onigiri tightly in plastic wrap and store them in the fridge for up to 24 hours. For longer storage, I freeze them individually wrapped, then reheat in the microwave (about 1–2 minutes on medium power) after unwrapping. If I want to preserve the crispiness of the nori, I store it separately and wrap just before eating.
FAQs
How do I keep onigiri from falling apart?
I make sure the rice is still warm and slightly sticky when shaping. Pressing gently but firmly helps the onigiri hold together without crumbling.
Can I use regular rice instead of Japanese short-grain rice?
I don’t recommend it—short-grain rice has the perfect stickiness needed for shaping. Long-grain or basmati rice tends to fall apart.
What can I use instead of nori?
If I don’t have nori, I sometimes use lettuce leaves or soy wrappers. Or I just go without—it’s still delicious!
Can I make these ahead for meal prep?
Absolutely. I make them the night before, wrap them well, and store in the fridge. They’re best within 24 hours for the best texture and flavor.
Is this recipe gluten-free?
It can be! I just make sure to use gluten-free soy sauce or tamari instead of regular soy sauce.
Conclusion
Chicken Onigiri is a fun and easy way for me to enjoy Japanese flavors in a compact, travel-friendly form. Whether I’m meal prepping for the week, packing a bento box, or just need a quick bite, these rice balls never disappoint. With endless options to switch up the filling, I always find new ways to make them my own.
Recipe:
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Chicken Onigiri (Japanese Rice Balls)
- Total Time: 20 minutes
- Yield: 4 onigiri
- Diet: Gluten Free
Description
Chicken Onigiri are savory Japanese rice balls filled with soy-flavored chicken, wrapped in nori, and perfect for a quick snack, lunchbox, or light meal. They’re easy to make, portable, and customizable.
Ingredients
2 cups cooked Japanese short-grain rice (warm, not hot)
1/2 cup cooked chicken breast, finely shredded or chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon mirin (optional)
1 tablespoon mayonnaise (optional, for creamier filling)
Salt to taste
1–2 sheets nori (seaweed), cut into strips
Toasted sesame seeds, for garnish (optional)
Plastic wrap or damp hands, for shaping
Instructions
- In a bowl, mix the cooked chicken with soy sauce, sesame oil, mirin, and mayonnaise (if using). Season with salt to taste.
- Divide the warm rice into four equal portions.
- Using plastic wrap or wet hands, flatten one portion of rice in your palm into a round or triangle shape.
- Place a spoonful of the chicken mixture in the center of the rice.
- Fold the rice around the filling, sealing it inside, and shape into a triangle or ball.
- Wrap a strip of nori around the bottom of each onigiri for easy handling.
- Repeat with the remaining rice and filling.
- Optionally, sprinkle toasted sesame seeds on top of the onigiri before serving.
Notes
Use tamari instead of soy sauce to make the recipe gluten-free.
Keep rice warm and sticky for easier shaping.
For meal prep, store wrapped onigiri in the fridge for up to 24 hours or freeze for longer storage.
Reheat frozen onigiri in the microwave after unwrapping; store nori separately to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Snack
- Method: No-cook/Assembly
- Cuisine: Japanese
Nutrition
- Serving Size: 1 onigiri
- Calories: 190
- Sugar: 0.5g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 20mg
