Chicken Teriyaki Onigiri

Craving a comforting Japanese treat with savory chicken and perfectly shaped rice? These Chicken Teriyaki Onigiri offer all the cozy familiarity of traditional Japanese rice balls, with a juicy, flavorful chicken filling—without any alcohol. They’re easy to make, deliciously satisfying, and perfect for picnics, lunches, or a crunchy snack on the go.

Why You’ll Love This Recipe

These onigiri are a delightful fusion of creamy sushi rice, savory chicken coated in a sweet glaze, and crisp nori wrapping. The chicken filling is tender, flavorful, and made entirely without alcohol, making this a family-friendly favorite. Furikake adds an umami kick to the rice, or you can skip it if you prefer a milder flavor. Hand-pressed into neat triangles and wrapped in nori, these rice balls are both satisfying and visually appealing.

Ingredients

(tip: you can find a full list of ingredients and measurements in the recipe card below)

• 4 cups cooked sushi rice

• ½ teaspoon fine salt

• 2 tablespoons furikake (optional)

Chicken Marinade:

• ½ pound boneless, skinless chicken (I used tender meat from drumsticks)

• 2 teaspoons soy sauce

• ¼ teaspoon baking soda

• 1 teaspoon cornstarch

Teriyaki Sauce (Alcohol-Free):

• 1 ½ tablespoons soy sauce

• 1 tablespoon brown sugar (firmly packed)

• 1 tablespoon water (replacing mirin/sake)

For Cooking & Assembly:

• 1 tablespoon oil

• 1 tablespoon minced garlic

• 1 sheet nori, cut into small rectangles

Instructions

1. Season the Rice:
   While the sushi rice is still warm, gently mix in the ½ teaspoon of fine salt. If using furikake, stir in 2 tablespoons now—or you can sprinkle it over the formed onigiri later for visual appeal.

2. Marinate the Chicken:
   Cut the chicken into small, bite-sized pieces. In a bowl, mix with soy sauce, baking soda, and cornstarch. Let it marinate in the refrigerator for about 30 minutes to enhance tenderness and flavor.

3. Prepare the Teriyaki Glaze:
   In a small bowl, stir together the soy sauce, brown sugar, and 1 tablespoon of water until smooth.

4. Cook the Chicken Filling:
   Heat oil in a large nonstick pan over medium-high heat. Add the marinated chicken and cook until just cooked through, around 2–3 minutes.
   Reduce the heat to medium, stir in the minced garlic, and cook for about 30 seconds until fragrant.
   Pour in the sauce mixture and cook until it thickens into a shiny glaze coating the chicken. Take it off the heat and let it cool just slightly.

5. Shape the Onigiri:
   Wet your hands with water to prevent sticking. Scoop about ⅓ cup of seasoned rice into your palm, pressing gently. Make a small well in the center and add about 1 tablespoon of the chicken filling. Cover with another ⅓ cup of rice and mold into a compact triangle with your hands.

6. Wrap and Serve:
   Wrap each onigiri with a strip of nori. Serve immediately for the best texture; they are ideal warm or at room temperature.

Variations

• Spice It Up: Add a drop of sriracha or a sprinkle of chili flakes to the chicken glaze for a touch of heat.

• Vegetarian Option: Substitute the chicken with sautéed mushrooms or seasoned tofu.

• Extra Seasoning: Roll the formed onigiri in sesame seeds or additional furikake for added crunch and presentation.

• Rice Flavors: Try mixing in finely chopped scallions or a pinch of ground sesame seeds for a fragrant rice base.

Heating and Storage

To Store: Keep leftovers in an airtight container in the fridge for up to 24 hours. The nori may soften over time.

To Reheat: Gently warm in a skillet or microwave for 10–15 seconds. To retain crispness, rewrap with nori if needed.

Note: Onigiri texture is best when fresh; prolonged refrigeration can lead to soggy rice or softened nori.

Frequently Asked Questions

Can I omit furikake entirely?

Yes, it’s optional. The onigiri will still taste delicious and slightly milder without it.

Why is baking soda in the marinade?

Baking soda tenderizes the chicken, making it soft and juicy after cooking.

Is this recipe suitable for kids?

Absolutely! It’s flavorful without being spicy and easy to eat by hand.

Can I make these ahead of time?

Yes—prepare and chill the chicken and rice separately, then assemble when ready to serve.

What type of nori should I use?

Use plain roasted nori for wrapping. Avoid thick snack-style seaweed which may overpower the rice ball.

How do I prevent rice from sticking to my hands?

Keep a small bowl of water nearby and lightly wet your hands before shaping.

Can I freeze these onigiri?

It’s not recommended—rice texture and nori quality suffer after freezing and thawing.

What sides go well with these?

Serve with miso soup, pickled vegetables, or a simple green salad for a complete meal.

Can I make mini onigiri?

Absolutely! Reduce each serving to bite-sized triangles—perfect for bento boxes or appetizers.

Can I use leftover rotisserie chicken for the filling?

Yes—just shred or finely chop, then toss in the glaze briefly to heat before assembling.

Conclusion

These Chicken Teriyaki Onigiri come together with simple ingredients and zero alcohol, offering you a savory, satisfying bite wrapped in perfect sushi rice. They’re versatile, flavorful, and ideal for meals on the go or casual gatherings. Try them for an easy lunch or party snack, and they’re sure to become a regular favorite.

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