Chicken Onigiri Teriyaki Bites (Print-Friendly Version)
Japanese rice triangles packed with tender teriyaki chicken, savory rice, and a hint of nori.
# What You’ll Need to Make This:
→ Rice
01 -
800 g cooked sushi rice
02 -
0.5 teaspoon fine salt
03 -
2 tablespoons furikake (optional)
→ Chicken Marinade
04 -
225 g boneless, skinless chicken meat (drumsticks preferred)
05 -
2 teaspoons soy sauce
06 -
1 tablespoon sake or water
07 -
0.25 teaspoon baking soda
08 -
1 teaspoon cornstarch
→ Teriyaki Sauce
09 -
1.5 tablespoons soy sauce
10 -
1 tablespoon mirin
11 -
1 tablespoon firmly packed brown sugar
→ Assembly
12 -
1 tablespoon neutral oil
13 -
1 tablespoon minced garlic
14 -
1 sheet nori, cut into small rectangles
15 -
Water for shaping
# How to Prepare:
01 -
Combine cooked sushi rice with fine salt and furikake, mixing thoroughly to evenly distribute seasoning.
02 -
Cut chicken into small pieces and place in a bowl with soy sauce, sake or water, baking soda, and cornstarch. Mix well and refrigerate for 30 minutes.
03 -
In a small bowl, stir together soy sauce, mirin, and brown sugar until well combined.
04 -
Heat oil in a large nonstick pan over medium-high heat. Add marinated chicken and cook for 2–3 minutes until thoroughly cooked.
05 -
Reduce heat to medium. Stir in minced garlic; sauté for 30 seconds. Pour in teriyaki sauce and cook until reduced to a glossy glaze. Remove from heat.
06 -
Wet hands using water. Scoop about 65 g cooked rice into your palm, make an indentation, and fill with 1 tablespoon chicken mixture. Cover with another portion of rice and shape into a triangle.
07 -
Wrap each rice ball with a strip of nori and serve.
# Extra Tips:
01 -
Using fine salt allows for more even seasoning in sushi rice.
02 -
Wet hands prevent rice from sticking while shaping.
03 -
Leftover chicken filling can be refrigerated for up to 2 days.