Chicken Teriyaki Onigiri Recipe

If you’re craving a super tasty, yet surprisingly simple handheld meal, you’re going to adore this Chicken Teriyaki Onigiri Recipe. I absolutely love how this recipe combines juicy, savory chicken with that perfect sticky rice texture, all wrapped up in a crispy nori sheet. When I first tried making onigiri at home, I struggled to get the filling just right, but after a few tries, this version became a staple in my kitchen. Stick with me—I’ll share some practical tips that’ll help you master this delicious Japanese snack with confidence!

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Ingredients You’ll Need

The harmony between fluffy sushi rice, flavorful chicken, and just the right amount of seasoning really makes this Chicken Teriyaki Onigiri Recipe shine. Let’s break down why each ingredient matters, so you know exactly what to look for at the store.

• Sushi Rice: This short-grain rice is key for sticky texture, so it holds its shape well in onigiri.
• Salt (fine): Using fine salt is crucial because it distributes evenly through the rice without leaving grainy bits.
• Furikake: A Japanese rice seasoning mix that adds extra umami flavor—optional but highly recommended.
• Chicken Meat (boneless skinless): I used drumstick meat for juiciness, but thigh or breast works great too.
• Soy Sauce: For both marinating and making the teriyaki glaze; a good quality one makes a difference.
• Sake (or water): Adds subtle depth and helps tenderize the chicken.
• Baking Soda: This little trick keeps the chicken extra tender—try it!
• Cornstarch: Helps thicken the marinade and later the sauce glaze.
• Mirin: A sweet rice wine that balances the soy sauce in the teriyaki sauce.
• Brown Sugar: Gives the teriyaki sauce that lush sweetness you’ll want to savor.
• Oil: Just a touch for sauteing the chicken without sticking.
• Minced Garlic: Fresh garlic adds an irresistible aroma and flavor kick.
• Nori (seaweed sheets): Cut into small rectangles for wrapping—you’ll love the texture contrast it adds.

Variations

One of the reasons I keep coming back to this Chicken Teriyaki Onigiri Recipe is how easy it is to personalize. Feel free to experiment with fillings or seasonings to match your mood or dietary needs.

• Spicy Kick: Adding a bit of chili flakes or a drizzle of sriracha to the chicken before cooking amps up the flavor—and I love the heat contrast here.
• Vegetarian Version: Swap the chicken for grilled mushrooms or tofu marinated in the same teriyaki sauce—you won’t miss the meat at all.
• Rice Flavor Upgrades: Sometimes I stir a little sesame oil into the rice for a nutty aroma or mix in chopped scallions.
• Different Shapes: While triangles are classic, try making round or bite-size onigiri for parties or kids’ lunches.

How to Make Chicken Teriyaki Onigiri Recipe

Step 1: Prepare the Rice and Season It

First off, cook your sushi rice according to package instructions. Once it’s ready and still warm, gently mix in ½ teaspoon of fine salt and your furikake seasoning if you’re using it. I used to sprinkle furikake on after shaping, but mixing it into the rice gives a more consistent flavor throughout. Make sure the rice is cool enough to handle but still a bit warm—that’s the sweet spot for shaping your onigiri later.

Step 2: Marinate and Cook the Chicken

Cut your boneless chicken into small bite-sized pieces. Toss them in a bowl with soy sauce, sake (or water), baking soda, and cornstarch. I discovered that baking soda makes the chicken incredibly tender—just don’t skip it! Pop this mixture in the fridge for about 30 minutes to soak up all that flavor.

Next, heat a tablespoon of oil in a nonstick pan over medium-high heat and cook the chicken pieces for 2-3 minutes until they’re almost cooked through. Then reduce to medium, add the minced garlic, and cook for 30 seconds until fragrant. Pour in your homemade teriyaki sauce mixture (soy sauce, mirin, brown sugar) and let it simmer until the sauce thickens into a sticky glaze—that’s where the magic happens!

Step 3: Shape Your Onigiri

Here’s the fun part: wet your hands with water (this stops the rice from sticking) and scoop about ⅓ cup of rice into your palm. Make a small indentation in the center, then add a tablespoon of that luscious chicken filling. Cover it with another ⅓ cup of rice and press gently to shape a neat triangle. Don’t squeeze too hard—you want the onigiri to hold together but still be light and fluffy. Finally, wrap each triangle with a small strip of nori. I like to keep the nori separate until serving, so it stays crispy, but you can also wrap it right away.

How to Serve Chicken Teriyaki Onigiri Recipe

Garnishes

I like to garnish my Chicken Teriyaki Onigiri with a sprinkle of toasted sesame seeds or a pinch of shichimi togarashi (Japanese seven spice). These add an extra layer of texture and flavor that takes each bite to the next level. Plus, a little pickled ginger on the side brightens up all the rich, savory notes perfectly.

Side Dishes

Since onigiri is pretty filling on its own, I often serve it alongside a simple miso soup or a crisp cucumber salad for freshness. Steamed edamame sprinkled with sea salt also pairs beautifully and makes it a balanced meal without being too heavy.

Creative Ways to Present

For parties or bento boxes, I’ve arranged onigiri in colorful patterns using different fillings or sprinkled each with different toppings. Wrapping the onigiri in decorative nori strips or wrapping them in cute parchment paper makes them look extra special, perfect for gifting or picnic treats.

Make Ahead and Storage

Storing Leftovers

After making your Chicken Teriyaki Onigiri, store any leftovers tightly wrapped in plastic wrap or in an airtight container in the fridge. They hold up well for up to 2 days, though the nori might get a little soft. I like to keep the nori separate and add it fresh when serving to keep that delightful crispness.

Freezing

Freezing onigiri works if you’re in a time crunch—wrap each piece individually in plastic and then place them in a freezer bag. When reheating, thaw in the fridge overnight and then warm gently in the microwave for best results. I won’t lie, fresh onigiri wins every time, but freezing is a handy backup plan I use often.

Reheating

To reheat, I usually remove the nori (if it was wrapped earlier), then microwave the onigiri wrapped with a damp paper towel for about 30-45 seconds. This keeps the rice moist and prevents drying out. Add the nori last-minute before serving for that perfect bite.

FAQs

Final Thoughts

This Chicken Teriyaki Onigiri Recipe is one of those dishes that’s equal parts comforting and fun to make—and trust me, your kitchen will smell amazing while you’re at it. I love that it fits neatly into my busy life, whether for quick lunches, snacks, or an impressive addition to gatherings. Give it a go—you’ll likely find it becoming a go-to treat for both you and the people you cook for. Once you nail the rice and teriyaki balance, they’re pretty hard to beat!

Chicken Teriyaki Onigiri Recipe

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• Author: Sophia
• Prep Time: 35 minutes
• Cook Time: 10 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Snack
• Method: Stovetop
• Cuisine: Japanese

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Description

Chicken Onigiri is a delicious Japanese rice ball filled with flavorful marinated chicken glazed in a homemade teriyaki sauce. This recipe features sushi rice mixed with salt and furikake, tender chicken marinated with soy sauce and sake, and a sweet-savory teriyaki glaze. Wrapped with nori, these onigiri make a perfect snack or light meal combining savory chicken and seasoned rice in a handheld triangle shape.

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Ingredients

Units USM Scale 1x2x3x

Rice

• 4 cups cooked sushi rice
• 1/2 teaspoon fine salt
• 2 tablespoons furikake (optional)

Chicken Marinade

• 1/2 pound boneless skinless chicken meat (drumsticks preferred)
• 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)

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Instructions

1. Prepare the rice: After cooking the sushi rice, mix it with ½ teaspoon of fine salt and 2 tablespoons of furikake for extra flavor. The furikake can also be sprinkled after shaping the onigiri if preferred.
2. Marinate the chicken: Cut the chicken into small pieces and combine with soy sauce, sake (or water), baking soda, and cornstarch. Mix well and refrigerate for 30 minutes to tenderize and infuse flavor.
3. Make the teriyaki sauce: In a small bowl, whisk together soy sauce, mirin, and brown sugar until the sugar dissolves. Set aside.
4. Cook the chicken: Heat oil in a large nonstick pan over medium-high heat. Add the marinated chicken pieces and cook for 2-3 minutes until cooked through.
5. Add garlic and glaze: Reduce heat to medium, add minced garlic and sauté for 30 seconds. Pour in the teriyaki sauce mixture and cook while stirring until the sauce thickens into a glossy glaze coating the chicken. Remove from heat.
6. Shape the onigiri: Wet your hands with water to prevent sticking. Scoop about ⅓ cup of seasoned rice into your palm, make a small well in the center, and place 1 tablespoon of the chicken filling inside. Cover the filling with another ⅓ cup of rice and mold the rice ball carefully into a triangular shape.
7. Wrap with nori: Wrap each onigiri with a small rectangle of nori for added flavor and easy handling.

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Notes

• Use fine salt to ensure even distribution in the rice.
• Furikake seasoning adds umami and can be mixed into the rice or sprinkled on top.
• Wet your hands before shaping the onigiri to prevent rice from sticking.
• If sake is not available, water can be used as a substitute in the marinade.
• Serve onigiri fresh for best texture, but they can be stored in the refrigerator and gently reheated.
• Adjust teriyaki sauce sweetness by varying brown sugar to taste.

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Nutrition

• Serving Size: 1 onigiri
• Calories: 250
• Sugar: 5 g
• Sodium: 550 mg
• Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 12 g
• Cholesterol: 40 mg