Name: Chicken Onigiri
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 2 cups Japanese short-grain rice, cooked according to package directions; ½ teaspoon fine salt; 2 tablespoons furikake seasoning (optional); 200g boneless chicken thighs, cut into small pieces; 2 teaspoons soy sauce (for marinade); 1 tablespoon sake (or water if unavailable); ¼ teaspoon baking soda; 1 teaspoon cornstarch; 1 tablespoon neutral oil (for cooking); 1 clove garlic, minced; 1½ tablespoons soy sauce (for teriyaki glaze); 1 tablespoon mirin; 1 tablespoon brown sugar; 3–4 nori sheets, cut into rectangles; Cold water (for wetting hands)

Description

Japanese rice balls filled with teriyaki-glazed chicken, perfect for lunchboxes or snacks.

Ingredients

Scale

2 cups Japanese short-grain rice, cooked according to package directions
½ teaspoon fine salt
2 tablespoons furikake seasoning (optional)
200g boneless chicken thighs, cut into small pieces
2 teaspoons soy sauce (for marinade)
1 tablespoon sake (or water if unavailable)
¼ teaspoon baking soda
1 teaspoon cornstarch
1 tablespoon neutral oil (for cooking)
1 clove garlic, minced
1½ tablespoons soy sauce (for teriyaki glaze)
1 tablespoon mirin
1 tablespoon brown sugar
3–4 nori sheets, cut into rectangles
Cold water (for wetting hands)

Cook Mode Prevent your screen from going dark

Instructions

Cook and season the rice. Cook the short-grain rice according to package directions. While still warm, stir in the salt and furikake if using. Let it cool slightly.
Marinate the chicken. Combine chicken pieces with soy sauce, sake, baking soda, and cornstarch. Mix well and set aside for at least 15 minutes.
Cook the chicken. Heat oil in a non-stick pan over medium-high heat. Add marinated chicken and cook for 2–3 minutes until cooked through. Reduce heat and add garlic, stirring for 30 seconds. Pour in soy sauce, mirin, and brown sugar, stirring until thickened. Remove from heat and let cool.
Shape the onigiri. Wet your hands thoroughly, scoop about ⅓ cup of rice into your palm, and press a small well into the center. Place 1 tablespoon of chicken filling in the well, cover with another ⅓ cup of rice, and press firmly into a triangle shape.
Wrap with nori and serve. Wrap a strip of nori around each triangle, pressing gently. Serve immediately or pack for later.

Notes

Use only short-grain rice for best results. Onigiri freeze well without nori.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Snack
Method: Cooking
Cuisine: Japanese

Nutrition

Serving Size: 1 onigiri
Calories: 250
Sugar: 3g
Sodium: 350mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 12g
Cholesterol: 50mg