Description
Chicken Onigiri is a delightful Japanese rice ball recipe featuring flavorful teriyaki chicken filling wrapped in seasoned sushi rice and nori. Perfect as a snack or light meal, these onigiri combine the savory taste of marinated chicken with the delicate texture of sushi rice, enhanced by aromatic furikake seasoning.
Ingredients
Rice and Seasoning
- 4 cups cooked sushi rice
- 1/2 teaspoon fine salt
- 2 tablespoons furikake (optional)
Chicken Marinade
- 1/2 pound boneless skinless chicken meat (drumsticks recommended), cut into small pieces
- 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 brown sugar (firmly packed)
- 1 tablespoon oil
- 1 tablespoon minced garlic
Finishing
- 1 sheet nori, cut into small rectangles
Instructions
- Season the Rice: After cooking the sushi rice, mix it well with 1/2 teaspoon of fine salt and 2 tablespoons of furikake for seasoning. This enhances the rice’s flavor and prepares it for shaping.
- Marinate the Chicken: Cut the boneless skinless chicken into small pieces and place them in a bowl with 2 teaspoons soy sauce, 1 tablespoon sake or water, 1/4 teaspoon baking soda, and 1 teaspoon cornstarch. Stir thoroughly to combine, then refrigerate for 30 minutes to tenderize and absorb flavors.
- Prepare Teriyaki Sauce: In a small bowl, mix 1 1/2 tablespoons soy sauce, 1 tablespoon mirin, and 1 tablespoon firmly packed brown sugar until well combined. Set aside.
- Cook the Chicken: Heat 1 tablespoon of oil in a large nonstick pan over medium-high heat. Add the marinated chicken pieces and cook for 2-3 minutes, stirring occasionally, until the chicken is fully cooked through.
- Make the Sauce Glaze: Reduce heat to medium, add 1 tablespoon minced garlic to the chicken, and cook for 30 seconds until fragrant. Pour in the prepared teriyaki sauce mixture and cook, stirring, until the sauce thickens and coats the chicken, creating a glossy glaze. Remove from heat.
- Shape the Onigiri: Wet your hands with water to prevent sticking. Scoop approximately 1/3 cup of seasoned rice into your palm, make a small well in the center, and add 1 tablespoon of the teriyaki chicken filling. Cover the filling with another 1/3 cup of rice and mold the mixture into a neat triangle using your hands.
- Wrap with Nori: Finish by wrapping each onigiri with a small rectangle of nori seaweed. This adds texture and flavor while making the rice ball easy to hold.
Notes
- Using fine salt helps evenly season the rice without graininess.
- Furikake seasoning is optional but adds authentic flavor; it can be sprinkled on the rice or after shaping.
- Marinating the chicken with baking soda tenderizes the meat for a better texture.
- Wetting your hands before shaping prevents the rice from sticking to your skin.
- Adjust the sweetness of the teriyaki sauce by modifying the brown sugar amount according to taste.
- Store leftover onigiri wrapped in plastic wrap to maintain freshness and prevent drying.
- Prep Time: 50 minutes
- Cook Time: 10 minutes
- Category: Snacks
- Method: Stovetop
- Cuisine: Japanese
