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
