Easy Chicken Onigiri Recipe: Savory Japanese Rice Balls with Homemade Teriyaki Sauce

If you’ve ever wanted to bring a taste of Japan into your kitchen, Easy Chicken Onigiri with Homemade Teriyaki Sauce is the perfect place to start. This recipe transforms simple ingredients like cooked chicken, fluffy rice, and a rich, sweet-savory teriyaki glaze into bite-sized delights that are perfect for lunchboxes, snacks, or even a casual dinner. Whether you’re a beginner in Japanese cooking or a seasoned foodie looking for a quick and satisfying dish, this recipe is approachable, customizable, and absolutely delicious.

Ingredients:

For the Onigiri:

• 2 cups sushi rice (short-grain rice)
• 2 1/2 cups water
• 1 tsp salt
• 1 tbsp rice vinegar
• 1 1/2 cups cooked chicken, finely shredded
• 1 sheet nori (seaweed), cut into strips
• 1 tsp sesame seeds, toasted

For the Homemade Teriyaki Sauce:

• 1/4 cup soy sauce
• 2 tbsp mirin (Japanese sweet rice wine)
• 1 tbsp sake (optional)
• 2 tbsp sugar
• 1 clove garlic, minced
• 1 tsp ginger, grated

Instructions:

1. Cook the Rice:
   Rinse sushi rice under cold water until water runs clear. Combine rice and water in a rice cooker or saucepan, cook until tender. Once cooked, fluff with a fork and let it cool slightly.
2. Season the Rice:
   In a small bowl, mix salt and rice vinegar. Gently fold this mixture into the cooked rice while it’s still warm. Set aside to cool to room temperature.
3. Prepare the Teriyaki Sauce:
   In a small saucepan, combine soy sauce, mirin, sugar, garlic, and ginger. Heat over medium heat until sugar dissolves. Simmer for 5–7 minutes until the sauce thickens slightly. Stir occasionally. Remove from heat and let it cool slightly.
4. Prepare the Chicken Filling:
   Shred cooked chicken finely. Toss the chicken with 2–3 tablespoons of the teriyaki sauce until evenly coated.
5. Shape the Onigiri:
   Wet your hands with water and sprinkle a little salt on your palms to prevent sticking. Take about 1/3 cup of rice and flatten slightly. Place a small spoonful of teriyaki chicken in the center and fold the rice around it, shaping into a triangle or ball. Press gently but firmly to hold shape.
6. Add Nori and Garnish:
   Wrap a strip of nori around the base of the onigiri and sprinkle lightly with sesame seeds for extra flavor and texture.
7. Serve:
   Drizzle additional teriyaki sauce over the onigiri if desired or serve on the side for dipping. Serve immediately or store in an airtight container for up to a day.

Tips for Perfect Onigiri:

• Rice Matters: Use short-grain sushi rice for the sticky texture that holds together easily. Long-grain rice will fall apart.
• Keep Hands Moist: Wet hands with water before shaping to prevent sticking and salt lightly for flavor.
• Cooling Rice: Slightly cooled rice makes shaping easier and prevents burns.
• Storage: Wrap individually in plastic wrap for bento boxes or fridge storage; consume within 24 hours for best taste.

Variations:

• Spicy Chicken Onigiri: Add a teaspoon of sriracha or chili paste to the chicken filling.
• Vegetarian Version: Substitute chicken with sautéed mushrooms, tofu, or tempeh coated in teriyaki sauce.
• Different Shapes: Try cylindrical or heart-shaped onigiri for a playful presentation.
• Stuffed Variations: Incorporate pickled vegetables like takuan (pickled daikon) or umeboshi (pickled plum) for authentic Japanese flavors.

Serving Suggestions:

• Serve with miso soup and a side of pickled vegetables for a traditional Japanese meal.
• Pack in lunchboxes for a portable, protein-rich snack.
• Serve alongside a green salad or steamed vegetables for a quick weeknight dinner.

Fun Facts & Cultural Context:

• Onigiri History: Onigiri, also known as omusubi, has been a staple in Japanese cuisine for centuries. They were originally portable meals for travelers and soldiers.
• Teriyaki Sauce: Teriyaki sauce is a classic Japanese glaze that combines soy sauce, sugar, and mirin to create a sweet-savory balance. Its name comes from “teri,” meaning shine, and “yaki,” meaning grill, reflecting the glossy appearance it gives grilled foods.
• Modern Twist: Today, onigiri is enjoyed worldwide as a versatile snack, lunch item, or party food, often filled with anything from salmon to avocado.

Why You’ll Love This Recipe:

• Quick and easy for busy weekdays
• Fully customizable to suit taste preferences
• Perfect for bento boxes, picnics, and casual gatherings
• Combines protein, rice, and flavorful sauce in one bite
• Kid-friendly and visually appealing

Easy Chicken Onigiri with Homemade Teriyaki Sauce

Delicious Japanese rice balls stuffed with teriyaki chicken, perfect for lunch or snacks.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 pieces

Course: Lunch, Snack

Cuisine: Japanese

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

Onigiri

• 2 cups sushi rice short-grain
• 2.5 cups water
• 1 tsp salt
• 1 tbsp rice vinegar
• 1.5 cups cooked chicken shredded
• 1 sheet nori cut into strips
• 1 tsp sesame seeds toasted

Teriyaki Sauce

• 1/4 cup soy sauce
• 2 tbsp mirin
• 1 tbsp sake optional
• 2 tbsp sugar
• 1 clove garlic minced
• 1 tsp ginger grated

Equipment

• Mixing bowls
• Saucepan
• Rice cooker
• Measuring cups and spoons

Method

 

1. Rinse sushi rice under cold water until water runs clear. Combine rice and water in a rice cooker or saucepan, cook until tender. Fluff and let cool slightly.
2. Mix salt and rice vinegar and fold into the cooked rice. Set aside to cool.
3. In a small saucepan, combine soy sauce, mirin, sugar, garlic, and ginger. Heat until sugar dissolves, simmer for 5–7 minutes until thickened. Remove from heat.
4. Shred cooked chicken and toss with 2–3 tablespoons of teriyaki sauce.
5. Wet hands, sprinkle with salt. Take 1/3 cup rice, flatten, add chicken, fold rice around filling, shape into triangle or ball.
6. Wrap a nori strip around the base and sprinkle with sesame seeds.
7. Serve immediately or store in airtight container for up to 24 hours.

Notes

Best served fresh, but can be packed for lunchboxes.