Savory Chicken Onigiri for a Taste of Japan at Home

Delight in these Chicken Onigiri, blending savory chicken and sushi rice for a taste of Japan.

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Prep Time 30

Cook Time 25

Total Time 55

Servings: 4 onigiri

Course: Snacks

Cuisine: Japanese

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sushi Rice

2 cups Sushi Rice Use slightly more water than usual.
1 teaspoon Salt Opt for fine salt for better mixing.
1 tablespoon Furikake Optional for extra flavor.

For the Chicken Filling

1 pound Boneless Skinless Chicken Meat Drumsticks recommended for flavor.
¼ cup Soy Sauce Adds umami flavor.
¼ cup Sake Can substitute with water.
1 teaspoon Baking Soda Helps tenderize the chicken.
1 tablespoon Cornstarch Creates a glaze when cooked.
2 tablespoons Mirin Balances the umami flavor.
2 tablespoons Brown Sugar Sweetens the teriyaki sauce.
1 tablespoon Oil Non-stick oil for frying.
2 cloves Minced Garlic Enhances flavor.

For Assembly

1 sheet Nori Cut into rectangles for wrapping.

Equipment

Rice cooker
Non-stick pan
Mixing Bowl
Rice paddle

Method

Step-by-Step Instructions for Teriyaki Chicken Onigiri

Rinse sushi rice under cold water until clear, drain, and cook with water and salt for 25 minutes.
Marinate diced chicken in soy sauce, sake, baking soda, and cornstarch for 30 minutes.
Mix soy sauce, mirin, and brown sugar to make teriyaki sauce.
Cook marinated chicken in oil until golden-brown.
Add minced garlic and teriyaki sauce, cook until sauce thickens.
Shape sushi rice around chicken filling into triangles.
Wrap onigiri with nori, leaving the top open.

Nutrition

Serving: 1onigiriCalories: 250kcalCarbohydrates: 30gProtein: 15gFat: 8gSaturated Fat: 1gCholesterol: 60mgSodium: 600mgPotassium: 200mgFiber: 1gSugar: 2gCalcium: 1mgIron: 5mg

Notes

Enjoy your Chicken Onigiri fresh, or store tightly wrapped in plastic for up to 2 days.

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