Chicken Teriyaki Onigiri Recipe

If you’ve ever wanted to try a delightful Japanese snack that’s both comforting and packable, my Chicken Teriyaki Onigiri Recipe is just what you need. These little rice triangles with a savory teriyaki chicken filling have become a staple in my kitchen — and I promise, once you taste them, they’ll be in yours too. Whether you’re preparing a quick lunch, a picnic treat, or a fun party snack, this recipe is fan-freaking-tastic and easy to master, so stick with me and I’ll help you make it perfectly every time!

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Ingredients You’ll Need

To nail this Chicken Teriyaki Onigiri Recipe, you want quality sushi rice and a simple but flavorful chicken marinade that cooks quickly and packs a punch. Each ingredient has a role to play in creating onigiri that’s moist, tasty, and easy to handle.

• Sushi rice: This sticky short-grain rice is essential for shaping perfect onigiri that hold together.
• Salt: Fine salt works best here to season the rice evenly without gritty spots.
• Furikake (optional): This Japanese rice seasoning adds extra umami and texture — I like mixing it in, but sprinkling on top works too.
• Boneless skinless chicken (I used drumsticks): Drumsticks give great moisture and flavor, but breasts or thighs work fine too.
• Soy sauce: The backbone of both the marinade and teriyaki glaze, adding salty umami.
• Sake (or water): Adds a subtle depth and helps tenderize the chicken.
• Baking soda: A little trick that tenderizes the chicken for juicy bites.
• Cornstarch: Helps give the marinade a nice coating and thickens the sauce.
• Mirin: Sweet Japanese rice wine that balances the teriyaki sauce beautifully.
• Brown sugar: Adds caramel notes to the teriyaki glaze — pack it firmly for best results.
• Oil: Use a neutral oil like vegetable or canola for cooking chicken.
• Minced garlic: Gives the dish a savory, aromatic boost.
• Nori (seaweed sheet): Cut into small rectangles to wrap and hold your onigiri together.

Variations

I love how versatile onigiri can be, so I encourage you to play around with the filling and seasoning. You’ll find that tweaking this Chicken Teriyaki Onigiri Recipe to your liking is part of the fun!

• Spicy Kick: I sometimes add a dab of spicy mayo inside for a bit of heat, and my family goes crazy for it.
• Different Proteins: Swap chicken for salmon flakes or even tofu marinated in teriyaki for a vegetarian-friendly alternative.
• Rice Seasoning: Try mixing in chopped shiso leaves, sesame seeds, or even a spoonful of umeboshi paste for unique flavor twists.
• Gluten-Free Version: Use tamari instead of soy sauce and check that your mirin is gluten-free to adapt for dietary needs.

How to Make Chicken Teriyaki Onigiri Recipe

Step 1: Prepare the Flavored Rice

Once your sushi rice is cooked and still warm, gently mix in ½ teaspoon of fine salt (this seasons the rice evenly without grainy bits). I usually add 2 tablespoons of furikake into the rice here, which brightens up every bite, though you can sprinkle it on after shaping if you prefer. Be sure to fluff the rice gently so it doesn’t get mushy—this sticky but tender texture is key for shaping your onigiri later.

Step 2: Marinate the Chicken

Cut your chicken into small, bite-sized pieces. Toss them in a bowl with 2 teaspoons soy sauce, 1 tablespoon sake (or water if you don’t have sake handy), ¼ teaspoon baking soda (this is my secret to tender chicken), and 1 teaspoon cornstarch. Mix everything well and let it chill in the fridge for about 30 minutes — this step really lets the flavors soak in and makes cooking quicker.

Step 3: Make the Teriyaki Sauce

In a small bowl, whisk together 1 ½ tablespoons soy sauce, 1 tablespoon mirin, and 1 tablespoon firmly packed brown sugar. This simple sauce blends sweet and salty perfectly for that classic teriyaki glaze.

Step 4: Cook the Chicken and Make the Glaze

Heat 1 tablespoon of oil in a large nonstick pan over medium-high heat. Add your marinated chicken and sauté for 2-3 minutes until the chicken is just cooked through. Then drop the heat to medium; add the minced garlic and cook for 30 seconds—watch out not to burn it! Pour in the teriyaki sauce mixture and keep stirring as it thickens into a beautiful glaze that coats every piece. When it looks shiny and sticky, take the pan off the heat and get ready to assemble.

Step 5: Shape Your Onigiri

This is the fun part! Wet your hands with water to prevent sticking (tip: keep a small bowl of salted water nearby). Scoop about ⅓ cup of rice into one palm, then make a small well in the center. Fill this cavity with about 1 tablespoon of the teriyaki chicken filling, then top it off with another scoop of rice. Gently press and shape into a neat triangle or oval, whatever you prefer. Finally, wrap each onigiri with a small rectangle of nori — it adds texture and makes it easier to hold.

How to Serve Chicken Teriyaki Onigiri Recipe

Garnishes

I love topping my onigiri with a little extra furikake sprinkle or some toasted sesame seeds for a lovely crunch and extra flavor dimension. You can also serve with a side of pickled ginger or thinly sliced scallions to brighten things up and complement the rich teriyaki chicken.

Side Dishes

Since these onigiri pack a punch, I typically serve them alongside miso soup or a simple cucumber salad dressed with rice vinegar for a refreshing balance. Edamame pods are another favorite side because they’re quick, healthy, and totally satisfying.

Creative Ways to Present

For special occasions or lunchboxes, I like to place several onigiri on a decorative wooden board with colorful vegetable sticks and small dipping bowls of extra teriyaki sauce. Wrapping each onigiri in a piece of parchment with a cute ribbon also makes them look festive and perfect for gifting or picnics.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (though I doubt you will!), wrap each onigiri individually in plastic wrap and store in an airtight container in the fridge for up to 2 days. This keeps them moist and flavorful without drying out.

Freezing

Freezing works well too—just wrap tightly and place in a freezer bag. When you’re ready to eat, thaw in the fridge overnight. This trick saved me on busy days when I prepped several batches in advance.

Reheating

Reheat gently in the microwave wrapped in a damp paper towel to restore moisture. You can also warm the teriyaki chicken separately and then reshape the onigiri to keep the rice texture intact.

FAQs

Final Thoughts

I absolutely love how this Chicken Teriyaki Onigiri Recipe brings a bit of Japan right into my home kitchen with simple ingredients and comforting flavors. It’s one of those recipes that became a quick favorite—one I keep coming back to whenever I want a satisfying, portable snack or a fun meal idea. I’m confident you’ll enjoy making (and eating) these as much as I do, so go ahead, grab that rice cooker and chicken, and let’s get rolling those perfect teriyaki-packed onigiri!

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