Description
Chicken Onigiri is a flavorful Japanese rice ball filled with savory teriyaki chicken, seasoned sushi rice, and wrapped in crispy nori. This dish combines tender marinated chicken with perfectly seasoned sushi rice, making it a delicious and portable snack or light meal, ideal for lunches or picnics.
Ingredients
Units
Scale
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)
- 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)
Instructions
- Prepare the Rice: After cooking the sushi rice, mix it thoroughly with ½ teaspoon of fine salt and 2 tablespoons of furikake for added flavor. This seasoning enhances the taste and texture of the rice for perfect onigiri.
- Marinate the Chicken: Cut the chicken into small pieces and combine in a bowl with soy sauce, sake (or water), baking soda, and cornstarch. Mix well to coat the meat evenly, then refrigerate for 30 minutes to tenderize and infuse flavor.
- Make Teriyaki Sauce: In a small bowl, whisk together soy sauce, mirin, and brown sugar until the sugar dissolves completely. This sauce will glaze the chicken with a sweet-savory finish.
- 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 until they are fully cooked through and slightly browned.
- Glaze the Chicken: Reduce the heat to medium and add minced garlic to the pan, cooking for 30 seconds until fragrant. Pour in the teriyaki sauce mixture and continue to cook, stirring occasionally, until the sauce thickens and coats the chicken with a glossy glaze. Remove from heat.
- Shape the Onigiri: Wet your hands with water to prevent sticking. Scoop about ⅓ cup of seasoned rice into your palm, create a small well in the center, and add 1 tablespoon of the teriyaki chicken filling. Cover the filling with another ⅓ cup of rice and gently shape the mixture into a compact triangle using your palms.
- Wrap with Nori: Take a small rectangle of nori and wrap it around the shaped onigiri. The nori adds texture and flavor while making the onigiri easier to hold and eat.
Notes
- Use fine salt to ensure even distribution in the rice.
- Furikake is optional but adds a flavorful seasoning to the rice.
- For the chicken, drumstick meat is recommended for tenderness but you can use other boneless cuts.
- Wet your hands when shaping onigiri to prevent rice from sticking.
- You can refrigerate shaped onigiri but consume within a day for best taste and texture.
Nutrition
- Serving Size: 1 onigiri (approx. 1 cup)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 45 mg
