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.
Teriyaki Chicken Onigiri
Ingredients
Rice
- 3 cups cooked short-grain sushi rice
- 1 teaspoon salt
- 2 teaspoons rice vinegar optional
Teriyaki Chicken Filling
- 2 cups cooked chicken finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon mirin or honey
- 1 tablespoon sake optional, can sub water
- 1 tablespoon sugar
- 1 teaspoon cornstarch mixed with 2 teaspoons water
Assembly
- 6 –8 small sheets nori seaweed, cut into strips
- Sesame seeds for garnish
Instructions
- In a small pan, combine soy sauce, mirin, sake, and sugar. Bring to a simmer.
- Stir in cornstarch slurry and cook 1–2 minutes until glossy and thickened.
- Add chopped chicken to the sauce, tossing until evenly coated. Set aside to cool slightly.
- Season warm rice with salt (and rice vinegar if using). Let cool until comfortable to handle.
- Wet your hands, scoop a handful of rice, flatten it slightly, and place a spoonful of teriyaki chicken in the center.
- Mold the rice around the filling into a triangle or ball shape, pressing gently but firmly.
- Wrap a strip of nori around the bottom and sprinkle with sesame seeds if desired.
- Repeat with remaining rice and chicken. Serve immediately or wrap tightly for later.