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Chicken Onigiri Recipe

This Chicken Onigiri Recipe features tender, savoury chicken wrapped in warm Japanese short-grain rice and finished with nori for a delicious, portable snack or meal—perfect for lunchboxes, picnics, and quick meals.
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Prep Time 20 minutes
Cook Time 25 minutes
Course Main Course, Snack
Cuisine Japanese
Servings 8
Calories 250 kcal

Ingredients
  

For the Rice

  • 3 cups Japanese short-grain rice sushi rice, rinsed well
  • 3¼ cups water adjust per rice brand
  • ½ teaspoon salt optional

For the Chicken Filling

  • 300 –350 g 10–12 oz boneless, skinless chicken thighs or breasts
  • 2 tablespoons soy sauce
  • 1½ tablespoons mirin
  • 1 tablespoon sake optional
  • 1 tablespoon honey or sugar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon minced garlic optional
  • Pinch of black pepper
  • 1 teaspoon toasted sesame seeds optional

For Assembly

  • Nori sheets cut into strips
  • Water + pinch of salt for hands
  • Furikake or extra sesame seeds optional

Instructions
 

Cook the Rice

  • Rinse the rice until the water runs clear. Soak for 20–30 minutes, then cook with measured water in a rice cooker or covered pot. Let rest for 10 minutes after cooking. Keep rice warm.

Prepare the Chicken Filling

  • Dice or finely chop the chicken. Heat sesame oil in a skillet over medium heat. Add chicken and cook until lightly golden. Add ginger and garlic; cook briefly until fragrant.

Season and Simmer

  • Add soy sauce, mirin, sake, and honey. Simmer on medium-low until the sauce thickens and coats the chicken evenly. Finish with black pepper and sesame seeds. Let cool to warm or room temperature.

Shape the Onigiri

  • Lightly wet your hands with salted water. Scoop warm rice into your palm, flatten slightly, and add 1–2 tablespoons of chicken filling in the center. Gently enclose and shape into a triangle or round, pressing lightly.

Finish and Serve

  • Wrap each onigiri with nori just before serving or sprinkle with furikake. Serve warm or at room temperature.

Notes

  • Tips: Use Japanese short-grain rice for proper texture. Do not overfill to prevent breaking.
  • Storage: Wrap individually and refrigerate up to 24 hours. For best texture, reheat gently before eating.
  • Freezing: Freeze without nori for up to 1 month; reheat and wrap with fresh nori before serving.
  • Variations: Try spicy chicken with sriracha, teriyaki shredded chicken, curry chicken, or miso-glazed chicken.