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Chicken Teriyaki Onigiri Recipe

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4.1 from 4 reviews

Chicken Onigiri is a delightful Japanese rice ball stuffed with flavorful marinated chicken and glazed with a savory teriyaki sauce. Perfect as a snack or light meal, this recipe combines tender chicken, seasoned sushi rice, and crisp nori for a satisfying, portable dish that captures the essence of traditional Japanese cuisine.

Ingredients

Rice

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

Chicken Marinade

  • 1/2 pound boneless skinless chicken meat (preferably drumsticks), cut into small pieces
  • 2 teaspoons soy sauce
  • 1 tablespoon sake (or water)
  • 1/4 teaspoon baking soda
  • 1 teaspoon cornstarch

Teriyaki Sauce

  • 1 ½ tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon firmly packed brown sugar

Cooking

  • 1 tablespoon oil
  • 1 tablespoon minced garlic

Finishing

  • 1 sheet nori, cut into small rectangles

Instructions

  1. Prepare the Rice: After cooking the sushi rice, mix it thoroughly with 1/2 teaspoon of fine salt and 2 tablespoons of furikake. Though optional, furikake adds an extra layer of flavor. It's recommended to mix the furikake directly into the rice rather than sprinkling it later for better distribution.
  2. Marinate the Chicken: Cut the 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. Mix well to coat all pieces evenly and refrigerate for 30 minutes to tenderize and infuse flavor.
  3. Mix Teriyaki Sauce: In a small bowl, combine 1 ½ tablespoons soy sauce, 1 tablespoon mirin, and 1 tablespoon firmly packed brown sugar. Stir until the sugar dissolves completely to create a sweet and savory glaze.
  4. Cook the Chicken: Heat 1 tablespoon of oil in a large nonstick pan over medium-high heat. Add the marinated chicken and sauté for 2-3 minutes until the chicken is cooked through and starting to brown.
  5. Add Garlic and Sauce: Reduce heat to medium and add the minced garlic to the pan. Cook for 30 seconds until fragrant, then pour in the teriyaki sauce mixture. Continue cooking, stirring occasionally, until the sauce thickens into a glaze that coats the chicken pieces well. Remove the pan from heat.
  6. Shape the Onigiri: Wet your hands with water to prevent sticking. Scoop approximately 1/3 cup of seasoned rice into your palm, create a small well in the center, and place 1 tablespoon of the teriyaki chicken filling inside. Cover the filling with another 1/3 cup of rice and mold the mixture into a firm triangle shape using your hands.
  7. Wrap with Nori: Take a small rectangle of nori and wrap it around the base or side of each shaped onigiri. The nori adds both flavor and a convenient handle for eating.

Notes

  • Use fine salt for seasoning rice to ensure even distribution.
  • Furikake is optional but adds umami and texture; you can omit if unavailable.
  • Make sure to wet your hands before shaping to prevent rice from sticking to your fingers.
  • Marinating chicken with baking soda helps tenderize the meat effectively.
  • If mirin is unavailable, you can substitute with a mix of sake and a pinch of sugar.
  • Serve onigiri fresh for best texture, or wrap tightly and store in the refrigerator for up to a day.

Find it online: https://dishcooks.com/chicken-teriyaki-onigiri-recipe/