Name: Chicken Teriyaki Onigiri
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Cuisine: Japanese
Ingredients: 4 cups cooked short-grain (sushi) rice; 1/2 teaspoon fine salt; 2 tablespoons furikake (optional); 1/2 lb (about 225 g) boneless skinless chicken, cut into small pieces; 2 teaspoons soy sauce (for marinade); 1 tablespoon sake (or water); 1/4 teaspoon baking soda; 1 teaspoon cornstarch; 1 1/2 tablespoons soy sauce (for teriyaki sauce); 1 tablespoon mirin; 1 tablespoon brown sugar (firmly packed); 1 tablespoon oil; 1 tablespoon minced garlic; 1 sheet nori, cut into small rectangles

A satisfying handheld snack or lunch option, Chicken Teriyaki Onigiri brings together the beloved flavors of Japanese rice balls and sweet-savory teriyaki chicken. I like how the tender, glazed chicken is tucked inside perfectly seasoned short-grain rice, then wrapped in crisp nori. Whether I’m making a quick lunch, prepping for a picnic, or adding something special to a bento box, this recipe always hits the spot.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cups cooked short‑grain (sushi) rice

½ teaspoon fine salt

1 tablespoon sake (or water)

1 teaspoon cornstarch

2 tablespoons furikake (optional)

1 tablespoon mirin

1 tablespoon brown sugar (firmly packed)

½ lb (about 225 g) boneless skinless chicken, cut into small pieces

2 teaspoons soy sauce (for marinade)

1 tablespoon oil

1 tablespoon minced garlic

¼ teaspoon baking soda

1 ½ tablespoons soy sauce (for teriyaki sauce)

1 sheet nori, cut into small rectangles

Directions

After I cook the short-grain rice, I mix in the salt and a sprinkle of furikake if I’m using it.

Then I marinate the chicken by combining it with soy sauce, sake (or water), baking soda, and cornstarch. I refrigerate it for about 30 minutes.

While the chicken marinates, I mix the soy sauce, mirin, and brown sugar to make the teriyaki sauce.

In a large non-stick pan, I heat oil over medium-high, add the marinated chicken, and cook for 2–3 minutes until it’s fully cooked.

I reduce the heat, stir in the garlic for about 30 seconds, then pour in the teriyaki sauce and cook until it turns into a shiny glaze.

With wet hands, I scoop about ⅓ cup of rice, press it slightly to create a well, then spoon in about 1 tablespoon of chicken filling. I cover it with another ⅓ cup of rice and shape it into a triangle or ball.

Finally, I wrap each onigiri with a strip of nori. I serve it fresh or pack it for later.

Servings and timing

Servings: 4

Prep Time: 35 minutes

Cook Time: 10 minutes

Total Time: 45 minutes

Calories: ~245 kcal per serving

Variations

Spicy Kick: I sometimes add a little sriracha or chili flakes to the teriyaki sauce for a bit of heat.

Cheesy Center: A small cube of mozzarella or cheddar adds a gooey surprise in the middle.

Vegetarian Twist: I swap the chicken for sautéed mushrooms or tofu and follow the same teriyaki steps.

Add Veggies: Mixing in finely chopped carrots or green onions with the rice gives extra texture and flavor.

Different Wraps: Instead of nori, I sometimes wrap mine in soy paper or leave them unwrapped entirely.

Storage/Reheating

I store any leftover onigiri in an airtight container in the refrigerator for up to 2 days. To reheat, I wrap each one in a damp paper towel and microwave for about 30–40 seconds. If I’m packing them for lunch, I keep the nori separate and wrap it just before eating to avoid sogginess.

FAQs

How do I keep onigiri from falling apart?

I always use short-grain or sushi rice because it’s sticky enough to hold its shape. Wetting my hands before shaping also helps the rice stay together without sticking.

Can I make these ahead of time?

Yes, I often make these the night before and store them in the fridge. I just keep the nori separate to maintain its crispness until I’m ready to eat.

Is there a substitute for mirin?

If I don’t have mirin on hand, I use a mix of 1 tablespoon white wine or rice vinegar and ½ teaspoon sugar as a replacement.

What’s the best way to shape onigiri?

I shape them with my hands, but there are triangle molds available if I want uniform shapes. Wet hands and a gentle press are key to avoiding cracks or overly dense rice.

Can I freeze Chicken Teriyaki Onigiri?

I personally don’t recommend freezing these because the texture of the rice can change. They’re best enjoyed fresh or within a day or two of making.

Conclusion

Chicken Teriyaki Onigiri is a simple yet delicious way to enjoy Japanese flavors in a compact, portable form. I love how easy it is to customize and how satisfying each bite feels. Whether I’m making lunch for myself or prepping a family snack, these rice balls never disappoint.

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