Ingredients
4 cups cooked sushi rice
½ tsp fine salt
2 tbsp furikake (optional)
½ pound boneless, skinless chicken, diced
2 tsp soy sauce (for marinade)
¼ tsp baking soda
1 tsp cornstarch
1 ½ tbsp soy sauce (for glaze)
1 tbsp brown sugar
1 tbsp water
1 tbsp oil
1 tbsp minced garlic
Nori sheets, cut into strips
Instructions
-
Season rice with salt and furikake if using.
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Marinate chicken in soy sauce, baking soda, and cornstarch; chill 30 minutes.
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Mix glaze with soy sauce, sugar, and water.
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Sauté chicken in oil until cooked; add garlic briefly. Pour in glaze and cook until thick. Remove from heat.
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Scoop ⅓ cup rice, add chicken filling, and mold into triangles with moistened hands.
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Wrap each onigiri with a strip of nori. Serve immediately.
Notes
- Make ahead: prep components but assemble just before serving.
- Furikake adds extra umami but is optional.
- Wrap in fresh nori to retain crisp texture.
- Prep Time: 15 minutes (plus marinating)
- Cook Time: 10 minutes
- Category: Snack / Lunch
- Method: No-bake shaping / stovetop cooking
- Cuisine: Japanese-Inspired
- Diet: Halal
