Chicken Onigiri (Japanese Rice Balls)
These homemade chicken onigiri feature sweet savory ground chicken wrapped in warm Japanese rice and crispy nori, making them the perfect snack or quick meal.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 teaspoon Sesame oil
- 3⅓ oz Ground chicken
- 1 tablespoon Tamari soy sauce
- 1 tablespoon Sake or dry white wine
- 1 teaspoon Sugar
- ½ teaspoon Grated ginger
- 4 cups Cooked Japanese rice
- 4 strips Nori seaweed
Instructions
Instructions
- Heat 1 teaspoon of sesame oil in a skillet over medium heat until shimmering.
- Add ground chicken and cook until no longer pink, breaking it up as it cooks.
- Add tamari soy sauce, sake, sugar, and grated ginger. Cook 2–3 minutes until liquid is absorbed.
- Remove the skillet from heat and let the chicken cool slightly.
- Wet hands under cold water and lightly salt to prevent sticking.
- Flatten a handful of rice in your palm to make a base.
- Place a spoonful of chicken on rice, then mold rice into a triangle or ball around it.
- Wrap each onigiri with a strip of nori seaweed.
Notes
Shape the rice balls while the rice is warm. Once it cools, it becomes harder to stick together. Store wrapped in plastic to keep fresh.