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

Description

Chicken Teriyaki Onigiri is a delicious and portable Japanese rice ball filled with sweet-savory teriyaki chicken, wrapped in crisp nori. Perfect for lunchboxes, snacks, or meal prep.

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

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Instructions

In a large bowl, mix the cooked short-grain rice with salt and furikake (if using). Set aside.
In a separate bowl, combine chicken pieces with 2 tsp soy sauce, sake (or water), baking soda, and cornstarch. Marinate in the refrigerator for 30 minutes.
While the chicken marinates, prepare the teriyaki sauce by mixing 1 1/2 tbsp soy sauce, mirin, and brown sugar in a small bowl. Set aside.
Heat oil in a non-stick pan over medium-high heat. Add the marinated chicken and cook for 2–3 minutes until fully cooked.
Reduce the heat to medium, add minced garlic, and stir for about 30 seconds.
Pour the teriyaki sauce over the chicken and cook until it reduces to a shiny glaze. Remove from heat and let it cool slightly.
With wet hands, scoop about 1/3 cup of rice and press it slightly to form a well. Add about 1 tablespoon of the chicken mixture into the center.
Top with another 1/3 cup of rice and gently shape into a triangle or ball, pressing firmly to hold the shape.
Wrap each rice ball with a strip of nori. Serve immediately or pack for later.

Notes

Wet your hands before shaping to prevent rice from sticking.

Keep the nori separate until ready to eat if storing ahead, to avoid sogginess.

Customize with spicy sauce, cheese, or veggies for variations.

Best enjoyed fresh or within 1–2 days; avoid freezing for best texture.

Prep Time: 35 minutes
Cook Time: 10 minutes
Category: Lunch, Snack
Method: Stovetop
Cuisine: Japanese

Nutrition

Serving Size: 1 onigiri
Calories: 245
Sugar: 4g
Sodium: 450mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 11g
Cholesterol: 25mg