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Easy Savory Teriyaki Chicken Onigiri Rice Balls

teriyaki chicken onigiri - featured image
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These savory onigiri rice balls are packed with tender teriyaki-glazed chicken and wrapped in nori, making a perfect quick snack or light meal that’s easy to prepare and delicious.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons mirin (or 1 tbsp sugar + 1 tbsp water as substitute)
  • 2 tablespoons sake (optional)
  • 1 tablespoon honey or brown sugar
  • 1 teaspoon grated fresh ginger
  • 1 garlic clove, minced
  • 1 teaspoon toasted sesame oil
  • 2 cups Japanese short-grain sushi rice, rinsed thoroughly
  • 2 1/4 cups water
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 4–6 sheets nori, cut into strips or squares
  • Optional garnishes: toasted sesame seeds, pickled ginger, sliced cucumbers

Instructions

  1. Rinse 2 cups of Japanese short-grain rice under cold water until the water runs clear. Drain well.
  2. Transfer rice to a rice cooker or medium saucepan and add 2 1/4 cups water. Cook according to rice cooker instructions or bring to a boil, then cover and simmer on low for 15 minutes.
  3. Remove from heat and let rice rest, covered, for 10 minutes to steam and become fluffy.
  4. Mix 1 tablespoon rice vinegar, 1 teaspoon sugar, and 1/2 teaspoon salt in a small bowl until dissolved.
  5. Gently fold the seasoning into the warm rice using a wooden spatula, spreading the rice out slightly to cool to room temperature.
  6. In a small bowl, whisk together soy sauce, mirin, sake (if using), honey, grated ginger, minced garlic, and sesame oil to prepare teriyaki sauce.
  7. Heat a non-stick skillet over medium heat. Add chicken pieces and cook until lightly browned, about 4–5 minutes.
  8. Pour in the teriyaki sauce and reduce heat to low. Simmer, stirring occasionally, until sauce thickens and coats the chicken, about 5–7 minutes. Remove from heat and let cool slightly.
  9. Wet your hands with water and sprinkle a pinch of salt on your palms to prevent sticking and season the rice.
  10. Take about 1/3 cup (70g) of rice and flatten it slightly. Place a spoonful of teriyaki chicken in the center, then mold the rice around the filling forming a tight triangle or oval shape.
  11. Repeat with remaining rice and chicken. Wrap a strip or square of nori around each rice ball if desired.
  12. Serve immediately or wrap tightly in plastic wrap and refrigerate for up to 24 hours. Reheat gently by steaming or microwaving covered with a damp paper towel.

Notes

Use fresh ginger and garlic for best flavor. Wet hands and sprinkle salt before shaping onigiri to prevent sticking. Adjust sweetness of teriyaki sauce to taste. Rice cooker recommended for perfect rice but saucepan works fine. Onigiri can be stored refrigerated up to 24 hours or frozen for longer storage. Reheat gently to keep rice moist.

Nutrition

Keywords: teriyaki chicken, onigiri, rice balls, Japanese snack, savory snack, easy recipe, quick snack, gluten-free option

Find it online: https://gleamgulp.com/easy-savory-teriyaki-chicken-onigiri-rice-balls-recipe-for-perfect-snack/