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Chicken Onigiri Recipe
John

Chicken Onigiri Recipe

Tasty teriyaki chicken stuffed in sticky sushi rice triangles, wrapped in nori. Perfect easy lunch ideas at home.
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Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 12 onigiri
Course: Lunch
Cuisine: Japanese
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken meat diced small
  • 2 teaspoons soy sauce
  • 1 tablespoon sake or water
  • 1/4 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 tablespoon oil
  • 1 tablespoon minced garlic
  • 1 tablespoon soy sauce for sauce
  • 1 tablespoon mirin
  • 1 tablespoon brown sugar packed
  • 4 cups cooked sushi rice warm
  • 1 teaspoon fine salt
  • 2 tablespoons furikake optional
  • 1 sheet nori cut into strips

Equipment

  • Nonstick pan
  • Rice cooker or pot
  • Sharp knife

Method
 

  1. After cooking the sushi rice, mix with 1 teaspoon fine salt and 2 tablespoons furikake. Let sit covered.
  2. Dice chicken small. Mix with 2 tsp soy sauce, 1 tbsp sake, 1/4 tsp baking soda, 1 tsp cornstarch. Refrigerate 30 minutes.
  3. Combine teriyaki sauce: 1 tbsp soy, 1 tbsp mirin, 1 tbsp brown sugar.
  4. Heat 1 tbsp oil in pan. Cook marinated chicken 2-3 minutes. Add garlic, then sauce. Thicken to glaze. Cool.
  5. Wet hands. Scoop 1/3 cup rice, make well, add 1 tbsp filling. Cover with more rice, shape triangle. Wrap nori. Repeat.

Notes

  • Wet hands prevent sticking.
  • Cool filling before stuffing.
  • Store fridge 2 days or freeze.