Description
Chicken Onigiri is a delightful Japanese rice ball recipe featuring seasoned sushi rice filled with savory teriyaki-glazed chicken. This handheld snack combines fluffy, flavorful rice with tender chicken marinated and cooked in a sweet and savory sauce, wrapped in crisp nori seaweed for a perfect balance of texture and taste. Ideal for lunch, picnics, or a unique snack, these onigiri are both satisfying and easy to prepare.
Ingredients
Units
Scale
Rice
- 4 cups cooked sushi rice
- 1/2 teaspoon fine salt
- 2 tablespoons furikake (optional)
Chicken Marinade
- 1/2 pound boneless skinless chicken meat (preferably drumsticks)
- 2 teaspoons soy sauce
- 1 tablespoon sake (or water)
- 1/4 teaspoon baking soda
- 1 teaspoon cornstarch
Teriyaki Sauce
- 1 1/2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon firmly packed brown sugar
The Rest
- 1 tablespoon oil
- 1 tablespoon minced garlic
- 1 sheet nori (cut into small rectangles)
Instructions
- Prepare the Rice: After cooking the sushi rice, mix it thoroughly with ½ teaspoon fine salt and 2 tablespoons furikake. While some prefer to sprinkle furikake on shaped onigiri, integrating it directly into the rice ensures even flavor distribution.
- Marinate the Chicken: Cut the chicken into small pieces and combine with 2 teaspoons soy sauce, 1 tablespoon sake, ¼ teaspoon baking soda, and 1 teaspoon cornstarch in a bowl. Mix well and refrigerate for 30 minutes to tenderize and flavor the chicken.
- Prepare Teriyaki Sauce: In a small bowl, mix together 1 ½ tablespoons soy sauce, 1 tablespoon mirin, and 1 tablespoon firmly packed brown sugar until the sugar dissolves, creating a sweet and savory glaze.
- Cook the Chicken: Heat 1 tablespoon oil in a large nonstick pan over medium-high heat. Add the marinated chicken and sauté for 2-3 minutes or until fully cooked through and nicely seared.
- Add Garlic and Sauce: Reduce the heat to medium, add 1 tablespoon minced garlic, and cook for 30 seconds until fragrant. Pour in the teriyaki sauce mixture and continue to cook, stirring frequently, until the sauce thickens and glazes the chicken pieces. Remove from heat.
- Shape Onigiri: Wet your hands with water to prevent sticking. Scoop approximately ⅓ cup of seasoned rice into your palm, create a small well in the center, and add about 1 tablespoon of the teriyaki chicken filling. Cover the filling with another ⅓ cup of rice and press firmly while shaping the onigiri into a triangle with your hands.
- Wrap with Nori: Wrap each onigiri with a strip of nori, pressing gently to ensure it adheres to the rice ball, providing additional flavor and a convenient way to hold the onigiri.
Notes
- Use fine salt to ensure even distribution in the rice.
- Furikake adds extra flavor and can be mixed into the rice or sprinkled on top.
- Wetting your hands prevents the rice from sticking while shaping the onigiri.
- Drumstick meat is preferred for juiciness, but any boneless chicken cuts work.
- Adjust sugar in the teriyaki sauce to taste if preferred less sweet.
- Serve immediately or wrap tightly and refrigerate for a picnic or lunchbox.
Nutrition
- Serving Size: 1 onigiri
- Calories: 280
- Sugar: 4g
- Sodium: 550mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 40mg
