Teriyaki Chicken Onigiri
Ingredients
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 pound chicken thighs boneless, skinless
- 1/4 cup teriyaki sauce
- 1 tablespoon vegetable oil
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/4 cup toasted sesame seeds
- 4 sheets of nori seaweed
Instructions
- Rinse the sushi rice in cold water until the water runs clear. Drain the rice and place it in a pot with 2 1/2 cups of water. Bring the water to a boil, then reduce the heat to low and cover the pot. Cook the rice for 18-20 minutes, or until the water is absorbed and the rice is tender.
- In a small saucepan, combine the rice vinegar, sugar, and salt. Heat the mixture over low heat until the sugar and salt dissolve. Remove the pan from the heat and let the mixture cool.
- Cut the chicken thighs into small pieces and marinate them in the teriyaki sauce for at least 30 minutes.
- Heat the vegetable oil in a skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, or until the chicken is cooked through.
- In a large bowl, combine the cooked rice, green onions, cilantro, and sesame seeds. Add the cooled vinegar mixture and stir to combine.
- To assemble the onigiri, wet your hands with water and scoop about 1/2 cup of the rice mixture into your palm. Make a well in the center of the rice and add a spoonful of the cooked chicken. Cover the chicken with more rice and shape the mixture into a triangle.
- Wrap each onigiri with a sheet of nori seaweed and serve immediately.
Onigiri is sushi’s laid-back cousin — no bamboo mats, no precision cuts, just salty rice triangles you can actually eat with one hand. This teriyaki chicken version takes that cozy, handheld vibe and adds glossy, sweet-savory filling that tastes like takeout in disguise.
They’re portable, chic, and just a little smug. Whether you pack them for a lunchbox, set them out with cocktails, or snack straight from the fridge, these rice balls have the same energy as ordering sushi in pajamas.
Why You’ll Love This Recipe
- Dinner-party energy, toddler effort — glossy teriyaki chicken tucked into salty rice triangles.
- Pantry-friendly upgrades — soy sauce, mirin (or honey), sugar, leftover chicken.
- Messy in a beautiful way — no perfect rolls needed, imperfect triangles look chic on a platter.
- Portable & make-ahead — pack for picnics, lunchboxes, or apéro spreads.
- Flexible filling — chicken today, tofu, salmon, or tuna tomorrow.
Tips, Tricks & Variations
- Shortcuts: Swap in rotisserie chicken or canned chicken if you don’t want to cook. Frozen rice works if you’re really fried.
- Make it veg-friendly: Try pan-seared tofu cubes tossed in teriyaki sauce.
- Storage: Wrap tightly in plastic wrap and refrigerate up to 24 hours. Best eaten same day (the nori softens).
- Toddler hack: Skip the nori, roll into little bite-size balls. Less mess, same payoff.
Serving & Pairings
These onigiri shine solo, but if you’re serving them for dinner, pair with a quick miso soup and a cucumber salad. For apéro? Pour a crisp white wine or chilled green tea.
FAQ
Can I use another protein?
Yes — salmon, tuna, even tofu all work beautifully with teriyaki sauce.
Do I need a mold to shape onigiri?
Nope. Wet your hands and press the rice firmly. A triangle or ball shape is all you need.
Can I make these ahead?
They’re best fresh, but you can wrap and refrigerate up to 24 hours. If packing for lunch, keep the nori separate and wrap before eating.