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Chicken Onigiri

Japanese rice balls filled with savory chicken, perfect for lunchboxes or snacks.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 people
Course: Appetizer, Snack
Cuisine: Japanese
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Sushi Rice
  • 2 cups sushi rice cooked and slightly cooled
Filling
  • 1 cup cooked chicken shredded
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tsp sesame oil
  • 4 sheets nori cut into strips
  • 1 tsp sesame seeds
  • pickled vegetables optional garnish

Equipment

  • Non-stick pan
  • Mixing bowls

Method
 

  1. Heat sesame oil in pan over medium heat. Cook chicken with soy sauce and mirin for 3–5 minutes.
  2. Wet hands with water. Take 1/3 cup rice, flatten, add 1–2 tsp chicken, fold rice over to form triangle.
  3. Wrap each onigiri with nori strip. Sprinkle sesame seeds.
  4. Optional: Pan-sear onigiri 1–2 minutes per side for crispy exterior.
  5. Serve immediately or store in airtight container. Garnish with pickled vegetables if desired.

Notes

Wet hands before shaping rice. Store in fridge for up to 24 hours.