Teriyaki Chicken Onigiri Recipe

If you’ve ever wanted to bring a little taste of Japan into your kitchen, this Teriyaki Chicken Onigiri Recipe is an absolute winner. It’s a perfect blend of tender teriyaki chicken wrapped up in comforting, seasoned sushi rice shaped into neat little triangles. I love this because it’s both satisfying and portable—great for lunches, picnics, or even a quick snack. Trust me, once you try this, you’ll find yourself making it over and over again!

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Ingredients You’ll Need

The beauty of this Teriyaki Chicken Onigiri Recipe is how the ingredients come together to create layers of flavor and texture. Each element is simple but essential—good sushi rice for that classic sticky base, juicy marinated chicken for the filling, and a homemade teriyaki glaze that pulls it all together.

• Cooked sushi rice: Look for short-grain or medium-grain rice—these stick together nicely to hold the onigiri shape.
• Fine salt: Using fine salt is key so it distributes evenly throughout the rice without clumping.
• Furikake (optional): I love sprinkling this Japanese seasoning on top for a boost of umami and texture.
• Boneless skinless chicken: I used drumstick meat for extra juiciness, but chicken thigh or breast works fine too.
• Soy sauce: For marinating the chicken and building the teriyaki glaze of course—choose a good-quality one for best flavor.
• Sake or water: Helps tenderize the chicken in the marinade.
• Baking soda: A little secret I discovered—it tenderizes the chicken, making each bite melt-in-your-mouth.
• Cornstarch: Gives the chicken a nice silky texture when cooked.
• Mirin: Adds sweetness and depth to the teriyaki sauce.
• Brown sugar: Use firmly packed for that sticky, caramelized finish in your glaze.
• Oil: I prefer neutral oils like vegetable or canola for cooking the chicken.
• Minced garlic: Just a quick sauté with garlic deepens the flavor of the teriyaki sauce beautifully.
• Nori sheet: Cut into small strips to wrap the finished onigiri—this adds an authentic finish and is my favorite crunchy contrast.

Variations

One of the best things about the Teriyaki Chicken Onigiri Recipe is how easy it is to customize. Whether you want it spicier, vegetarian, or even a bit more decadent, you can tweak it just how you like.

• Spicy Kick: When I want a little excitement, I add a dash of chili flakes to the chicken marinade—it gives the onigiri a subtle heat that my family loves.
• Vegetarian Version: I swapped the chicken for sautéed mushrooms and tofu once, using a miso-ginger glaze instead of teriyaki, and it was surprisingly delicious!
• Sesame Crunch: Toasted sesame seeds sprinkled on top add a lovely nutty crunch that balances the soft rice perfectly.
• Seasonal Add-ins: Sometimes I mix steamed spinach or shredded carrots into the rice for a pop of color and nutrition.

How to Make Teriyaki Chicken Onigiri Recipe

Step 1: Prep the Rice and Season It Right

Start with freshly cooked sushi rice—make sure it’s nice and hot so it’s easier to shape later. I mix in ½ teaspoon of fine salt to season the rice evenly. You can add about 2 tablespoons of furikake directly into the rice for extra flavor; I used to sprinkle it on top after shaping, but mixing it into the rice gives you a better distribution. Set the rice aside to cool just enough so it’s comfortable to handle but still warm.

Step 2: Marinate the Chicken for Juicy Flavor

Cut your chicken into bite-sized pieces and toss with soy sauce, sake (or water), baking soda, and cornstarch. I learned that baking soda really helps keep the chicken tender, so I don’t skip it anymore. Let this marinate in the fridge for about 30 minutes—you’ll notice the chicken gets super flavorful during this time.

Step 3: Make the Teriyaki Sauce and Cook the Chicken

While the chicken marinates, mix soy sauce, mirin, and brown sugar in a small bowl to create your teriyaki sauce. Heat oil in a pan over medium-high heat, sauté the marinated chicken until it’s cooked through (about 2-3 minutes). Then reduce the heat, add minced garlic, cook for 30 seconds to release those amazing aromas, and pour in your sauce mixture. Let it simmer gently until it thickens into a shiny glaze. This is the part that always makes my kitchen smell heavenly!

Step 4: Shape and Fill Your Onigiri

Wet your hands with water to stop the rice from sticking—this is a super important trick I discovered. Take about ⅓ cup of rice into your palm, make a small well in the center, and spoon in about 1 tablespoon of the teriyaki chicken filling. Add another ⅓ cup of rice on top to cover the filling, then gently press and shape the rice into a tight triangle. Don’t squeeze too hard or the rice will become mushy; you want it firm enough to hold but still soft to bite. Finally, wrap each onigiri with a small strip of nori. The seaweed adds that perfect umami hit and helps keep your fingers clean.

How to Serve Teriyaki Chicken Onigiri Recipe

Garnishes

I’m a big fan of topping these onigiri with a little more furikake right before serving—it adds a pop of color and a salty crunch. Sometimes I also sprinkle toasted sesame seeds over the top for extra nuttiness. If you like a touch of freshness, finely sliced scallions or a small smear of Japanese mayo can take things to the next level.

Side Dishes

To round out the meal, I usually pair these onigiri with steamed edamame pods or a simple cucumber salad dressed in rice vinegar. Miso soup on the side makes for a comforting, homey touch that complements the savory chicken beautifully.

Creative Ways to Present

If you’re serving these at a party or bento box, try making mini onigiri shapes using smaller rice scoops and arrange them with colorful veggies and pickled ginger. Wrapping the onigiri with patterned nori or edible gold leaf can add an elegant flair for special occasions—my friends were wowed when I did this for a casual dinner!

Make Ahead and Storage

Storing Leftovers

I usually store leftover onigiri in an airtight container at room temperature if I’m eating them within the same day. For anything longer, pop them in the fridge, but keep in mind the nori might lose its crispness.

Freezing

Freezing works surprisingly well! I wrap each onigiri tightly in plastic wrap and place them in a freezer-safe bag. When I’m ready to enjoy, I thaw them in the fridge overnight, then briefly heat them in the microwave. It’s a great way to prep lunches ahead on busy mornings.

Reheating

To reheat, I unwrap the onigiri and microwave them for about 30-45 seconds until warm. For a slightly crispier texture on the nori, you can toast the onigiri lightly in a dry skillet just before serving—just watch closely to prevent burning.

FAQs

Final Thoughts

To me, this Teriyaki Chicken Onigiri Recipe is more than just a meal—it’s a little bite of comfort wrapped in tradition. I love how easy it is but also how impressive it looks and tastes. Sharing these with family and friends always brings smiles, and I bet you’ll enjoy making (and eating) them just as much as I do. Give it a try—I promise it’ll become one of your go-to recipes before you know it!

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