Chicken Onigiri Teriyaki Bites

• Cooked sushi rice: essential for classic sticky texture use short-grain for best results
• Fine salt: seasons rice evenly so every bite pops
• Furikake: adds umami and crunch try a seaweed sesame blend for the most flavor
• Boneless skinless chicken drumsticks: taste juicy and work well with marinades thighs are a great alternative
• Soy sauce: brings rich salty umami choose low-sodium if you prefer
• Sake or water: helps tenderize and lightly flavor the chicken look for sake in Asian markets
• Baking soda: keeps the chicken especially tender
• Cornstarch: locks in juices and creates a silky texture in the filling
• Mirin: adds delicate sweetness and gloss to the sauce check the label for real mirin if possible
• Brown sugar: balances the savory and gives the classic teriyaki sheen
• Oil: for browning chicken a neutral oil like canola is best
• Minced garlic: infuses the chicken with aroma
• Nori sheets: make the perfect wrapper try to find ones marked for sushi for the right snap

Step-by-Step Instructions

Rinse and Prepare Rice:

Cook sushi rice following package instructions then gently fold in fine salt and furikake while rice is still warm this helps distribute seasoning perfectly

Marinate Chicken:

Cut boneless chicken into bite-size pieces then mix in soy sauce sake or water baking soda and cornstarch let chill in the fridge for thirty minutes to boost flavor and tenderness

Make Teriyaki Sauce:

In a small bowl whisk together soy sauce mirin and brown sugar until sugar dissolves set aside

Cook Chicken Filling:

Heat oil in a large nonstick skillet over medium-high add marinated chicken and cook for two to three minutes until completely cooked stir to keep pieces separate

Glaze With Sauce and Garlic:

Lower the heat to medium sprinkle in minced garlic and cook for thirty seconds pour in the teriyaki mixture and stir as it thickens and coats chicken remove from heat once glossy

Shape Onigiri:

Wet your hands this keeps rice from sticking scoop about one third cup rice into your palm create a small well add a spoonful of chicken filling top with more rice and shape firmly into a triangle

Wrap and Serve:

Cut nori into rectangles press onto one side of each onigiri eat fresh or pack for later

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Every time I use extra crunchy nori my kids eat these even faster they love how the crisp seaweed contrasts the sticky rice I remember making a huge batch once for a beach trip and every ball disappeared before we even unpacked the towels

Storage Tips

Store formed onigiri wrapped in plastic and keep in the fridge for up to two days for best texture let come to room temperature before eating If you want to keep the nori crisp wrap separately and add right before serving

Ingredient Substitutions

If you are out of mirin use a mix of honey and white wine or just add a bit more sugar Thighs can replace drumsticks and even shredded rotisserie chicken works if pressed for time For gluten free try tamari instead of soy sauce

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Serving Suggestions

Pack these with sliced pickled cucumbers edamame or miso soup for a lunchbox Treat them as a protein rich after school snack or serve piled up for a fun party appetizer

Cultural Background

Onigiri is a beloved Japanese convenience food often eaten on the go or packed in bentos Teriyaki fillings like this chicken version add a familiar sweet and salty balance It is a dish that blends centuries-old tradition with modern flavors

Recipe FAQs

→ Can I use chicken breast instead of drumsticks?

Yes, chicken breast works well if cut into small pieces, but drumsticks offer a juicier texture for the filling.

→ What’s the best way to shape onigiri?

Wet your hands, scoop some seasoned rice, add filling, then press gently into a triangle, sealing the filling inside.

→ Is furikake necessary for the rice?

Furikake is optional, but it adds extra flavor and visual appeal. Plain sushi rice also works fine.

→ How do I prevent the onigiri from falling apart?

Use freshly cooked, slightly warm sushi rice and press firmly but gently when shaping each triangle.

→ Can these onigiri be made ahead?

Yes. Store them tightly wrapped in plastic film to keep the rice moist until ready to serve.