Chicken Onigiri Recipe

Ready for a snack that absolutely bursts with savory goodness? Chicken Onigiri is my all-time favorite way to combine juicy, teriyaki-glazed chicken with fluffy sushi rice, all deliciously bundled in seaweed. The best part: they’re fun to make, totally hand-held, and perfect for lunchboxes or picnics. Whether you pop one as a midday treat or serve them as part of a Japanese-inspired feast, Chicken Onigiri always delivers on comfort, flavor, and a little dash of wow.

Ingredients You’ll Need

Ingredients You’ll Need

Chicken Onigiri comes together with a handful of kitchen staples. Each ingredient is carefully selected to bring out the balance of sweet, salty, and umami-rich notes, while textures swing from pillowy-soft to satisfyingly chewy. Don’t be tempted to skip a step; every little addition counts!

• 4 cups cooked sushi rice: The sticky, slightly tangy rice is the heart of any onigiri, binding flavors and holding the shape perfectly.
• 1/2 teaspoon salt: Fine salt ensures an even seasoning throughout your rice and boosts all the other flavors.
• 2 tablespoons furikake (optional): A sprinkle of this Japanese rice seasoning adds a subtle pop of umami, color, and crunch.
• 1/2 pound boneless skinless chicken (drumsticks recommended): Drumsticks bring extra juiciness, but any tender chicken cut will work.
• 2 teaspoons soy sauce: For that signature savory backbone in both marinade and filling.
• 1 tablespoon sake (or water): Sake helps tenderize the chicken and add a gentle depth – water works in a pinch.
• 1/4 teaspoon baking soda: This secret ingredient keeps the chicken extra tender as it cooks.
• 1 teaspoon cornstarch: Binds the marinade and seals in the chicken’s juices for a velvety finish.
• 1 ½ tablespoons soy sauce (for sauce): Layers in even more savory richness to the teriyaki glaze.
• 1 tablespoon mirin: A touch of sweetness and sheen, classic to Japanese-style sauces.
• 1 tablespoon brown sugar (firmly packed): Melts into the sauce for a caramelized, glossy glaze.
• 1 tablespoon oil: Keeps everything from sticking and helps crisp up the chicken edges.
• 1 tablespoon minced garlic: For a burst of aromatic depth in every bite.
• 1 sheet nori (cut into rectangles): The seaweed wrapper keeps everything neatly together and adds a toasty finish.

How to Make Chicken Onigiri

Step 1: Season the Rice

Once your sushi rice is cooked (make sure it’s still warm and a little sticky), fold in the salt and furikake. If you love a bit of extra crunch and flavor swirled through each onigiri, definitely go for mixing the furikake directly into the rice. It’s a little trick that really rounds out every bite.

Step 2: Marinate the Chicken

Chop your chicken into small, even pieces and toss them in a bowl. Add soy sauce, sake (or water), baking soda, and cornstarch. Mix well, making sure every bit of chicken is coated, then let everything chill in the fridge for a good 30 minutes. This short marinade works wonders for flavor and tenderness in your Chicken Onigiri.

Step 3: Mix Up the Teriyaki Sauce

While the chicken marinates, quickly stir together your teriyaki sauce: the extra soy sauce, mirin, and brown sugar. Set aside so it’s ready to transform your chicken into golden, sweet-salty perfection.

Step 4: Cook the Chicken Filling

Heat oil in a large nonstick pan over medium-high. Toss in your marinated chicken and cook for 2 to 3 minutes, stirring so it cooks through and gets just a little golden. Drop in the minced garlic, giving it 30 seconds to bloom and become fragrant.

Step 5: Glaze and Finish

With the chicken cooked and the garlic smelling amazing, pour in your teriyaki sauce mixture. Let it bubble away over medium heat until it thickens up into a glossy, sticky glaze—this is what will make your Chicken Onigiri filling irresistibly rich and savory.

Step 6: Shape and Assemble Chicken Onigiri

Wet your hands (this keeps the rice from sticking!) and take about 1/3 cup of rice, gently pressing it out in your palm. Spoon a heaping tablespoon of the chicken filling into the center, then cover it with another layer of rice. Using cupped palms, gently but firmly shape the whole mound into a triangle. Wrap each onigiri with a strip of nori for that perfect hand-held package. There’s something so satisfying about the process—and the result looks as good as it tastes!

How to Serve Chicken Onigiri

Garnishes

Lightly sprinkle extra furikake over the top for added color and crunch, or tuck in a little pickled ginger on the side for a gentle palate cleanser. Thinly sliced scallions or a dusting of toasted sesame seeds also make Chicken Onigiri pop visually at any get-together.

Side Dishes

Serve Chicken Onigiri with a crisp Japanese cucumber salad, a warming bowl of miso soup, or a handful of edamame for the ultimate Japanese lunch box experience. Their balanced flavors complement the savory and slightly sweet notes of the onigiri beautifully.

Creative Ways to Present

Turn Chicken Onigiri into part of a bento box with little nestled compartments for sides and fruit, skewer mini onigiri for party trays, or wrap each one in parchment with a tie of twine for an adorable picnic-ready treat. They’re uniquely versatile and always a centerpiece on the table!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Chicken Onigiri, simply wrap each individually in plastic wrap or beeswax wraps. Store in an airtight container in the fridge where they’ll keep fresh and flavorful for up to two days.

Freezing

For long-term storage, wrap Chicken Onigiri tightly and place in a freezer-safe bag. They freeze remarkably well and can be kept frozen for up to a month. Just be sure to thaw gently in the fridge before enjoying again.

Reheating

To reheat, unwrap and microwave the Chicken Onigiri for 30-40 seconds, or until just warmed through. If you’re going for extra crispy nori, add the seaweed strip after reheating for the best texture.

FAQs

Can I use leftover chicken for Chicken Onigiri?

Absolutely! Shred up any leftover cooked chicken and heat briefly with the teriyaki glaze before filling your onigiri. It’s a tasty, practical shortcut.

What if I don’t have furikake?

No worries. Chicken Onigiri tastes fantastic without furikake, but you can substitute with a sprinkle of toasted sesame seeds or a pinch of sea salt for added flavor.

How do I keep my rice from sticking to my hands?

Always keep a bowl of water nearby and wet your hands before handling the rice. If you like, you can add a little salt to the water for extra flavor.

Can I make Chicken Onigiri without nori?

Of course! While nori gives that classic touch, you can always skip it or use lettuce leaves as a fresh, crunchy wrap instead.

Are Chicken Onigiri best served warm or cold?

They’re delicious both ways! Warm Chicken Onigiri are comfortingly soft, but they’re also made to be portable and tasty at room temperature—ideal for picnics, bento boxes, or snacks on the go.

Final Thoughts

If you’ve never tried making Chicken Onigiri at home, I genuinely hope you give it a shot—the process is fun, the flavors are unforgettable, and I promise you’ll find yourself making them again and again. Nothing brings a cozy, homemade touch to your day quite like these hand-shaped Japanese delights!

Print