Teriyaki Chicken Onigiri
Glossy teriyaki chicken tucked inside salty rice triangles — sushi’s casual cousin, perfect for snacking, lunchboxes, or apéro platters.
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.
Notes
Shortcuts: Use rotisserie chicken or even canned chicken for a faster fill. Swap chicken with salmon, tuna, or tofu for variation. Store wrapped in plastic for up to 24 hours; best eaten fresh. Toddler hack: shape into mini balls without nori.