Chicken Onigiri with Teriyaki Glaze and Nori Recipe

If you have ever wanted to create a handheld Japanese treat that bursts with juicy flavor and satisfying texture, this Chicken Onigiri with Teriyaki Glaze and Nori Recipe is exactly what you need to try. These delightful rice triangles, filled with tender teriyaki chicken and wrapped in crisp nori, combine savory, sweet, and umami notes in every bite. Perfect for a lunch on the go or a comforting snack, this recipe brings the heart of Japanese cuisine right into your kitchen with surprisingly simple ingredients and straightforward steps.

Ingredients You’ll Need

Each ingredient in this recipe plays a crucial role, from providing the perfect sticky texture of sushi rice to creating that glossy, irresistible teriyaki glaze. The balance of salty soy sauce, sweet mirin, and aromatic garlic helps build layers of flavor that make these onigiri truly special.

• 4 cups cooked sushi rice: The base of onigiri, supplying the sticky texture needed to mold the rice triangles without falling apart.
• 1/2 teaspoon salt: Fine salt ensures even seasoning throughout the rice to enhance its natural flavor.
• 2 tablespoons furikake (optional): A colorful Japanese rice seasoning adds an extra burst of flavor and a touch of crunch.
• 1/2 pound boneless skinless chicken meat: Small pieces cook quickly and soak up the teriyaki glaze beautifully.
• 2 teaspoons soy sauce: Adds depth and umami to the chicken marinade.
• 1 tablespoon sake (or water): Tenderizes the chicken and adds a subtle complexity.
• 1/4 teaspoon baking soda: Helps to keep the chicken extra tender after cooking.
• 1 teaspoon cornstarch: Thickens the glaze to a perfect, sticky consistency.
• 1 ½ tablespoons soy sauce: For the teriyaki sauce base, balancing salty notes.
• 1 tablespoon mirin: Brings a gentle sweetness and caramelization to the glaze.
• 1 tablespoon brown sugar (firmly packed): Adds rich sweetness and a hint of molasses flavor to the sauce.
• 1 tablespoon oil: Essential for cooking the chicken until golden and tender.
• 1 tablespoon minced garlic: Provides aromatic warmth that complements the sweet and savory sauce.
• 1 sheet nori (cut into small rectangles): Wraps the finished onigiri, adding crunch and that classic seaweed flavor.

How to Make Chicken Onigiri with Teriyaki Glaze and Nori Recipe

Step 1: Prepare the Rice

Start with freshly cooked sushi rice—a must for that sticky, sculptable texture. While the rice is still warm, gently fold in the fine salt and furikake, if using. This infuses flavor evenly and adds a pop of seasoning that makes each bite interesting. Keep the rice covered and warm while you get the filling ready.

Step 2: Marinate the Chicken

Cut the chicken into bite-sized pieces to ensure quick, even cooking and easy filling inside the onigiri. Toss these pieces in soy sauce, sake, baking soda, and cornstarch, allowing them to marinate for about 30 minutes in the fridge. This step tenderizes the chicken and primes it to soak up all that fantastic teriyaki glaze.

Step 3: Make the Teriyaki Sauce

In a small bowl, whisk together soy sauce, mirin, and brown sugar to create the teriyaki sauce that will coat the chicken. This classic balance of salty, sweet, and slightly tangy ingredients forms the irresistible glaze that brings this dish to life.

Step 4: Cook the Chicken

Heat oil in a nonstick pan over medium-high heat, then add the marinated chicken pieces. Cook until they’re just done—about 2 to 3 minutes—so they stay juicy and tender. Lower the heat to medium and add the minced garlic, cooking it briefly to release its fragrant aroma.

Step 5: Glaze the Chicken

Pour the teriyaki sauce mixture into the pan with the chicken and garlic. Stir continuously as the sauce thickens and beautifully coats each piece in a glossy glaze. Once thickened, remove the pan from heat. That rich, sticky teriyaki layer is what makes these onigiri so crave-worthy.

Step 6: Form the Onigiri

Wet your hands with water to prevent the rice from sticking, then scoop 1/3 cup of rice into your palm. Create a small well in the center and place a tablespoon of the glazed chicken filling inside. Cover it with another 1/3 cup of rice and carefully mold the entire mixture into a neat triangle using your hands. Finish by wrapping a small rectangle of nori around the rice triangle for that savory contrast and easy handling.

How to Serve Chicken Onigiri with Teriyaki Glaze and Nori Recipe

Garnishes

Sprinkle a little extra furikake on top for a lovely crunch and burst of flavor. Toasted sesame seeds or thinly sliced green onions work wonderfully too, adding texture and visual appeal that beckons you to dive right in.

Side Dishes

Serve your onigiri alongside a crisp cucumber salad or pickled vegetables for a refreshing counterpoint. Miso soup also pairs perfectly, making for a balanced, delightful meal that showcases the beauty of Japanese flavors.

Creative Ways to Present

Want to impress? Arrange the chicken onigiri on a bamboo leaf or wooden platter for an authentic touch. You can even create colorful bento box lunches by including small portions of edamame, tamagoyaki (Japanese omelette), and steamed veggies alongside your onigiri, making each bite as enjoyable as the last.

Make Ahead and Storage

Storing Leftovers

Place leftover onigiri in an airtight container and store in the refrigerator for up to two days. To keep the nori from getting soggy, store it separately and wrap the onigiri right before eating.

Freezing

Chicken Onigiri with Teriyaki Glaze and Nori Recipe also freezes well. Wrap each rice triangle tightly in plastic wrap and place in a freezer-safe bag for up to one month. When ready to eat, thaw in the fridge overnight for best texture.

Reheating

Reheat your onigiri gently in a microwave or steamer. If microwaving, unwrap the nori or add it fresh after warming to preserve its crispness. This keeps your onigiri tasting as delicious as when freshly made.

FAQs

Can I use other types of rice?

While sushi rice or any short-grain rice is ideal because of its sticky texture, you can try using medium-grain rice. Long-grain rice won’t hold together well for shaping onigiri.

Is it okay to substitute chicken drumsticks?

Absolutely! Drumsticks are perfect for this recipe because they stay juicy and flavorful, but boneless chicken thighs or breasts also work well if you prefer leaner cuts.

Can I make this recipe vegetarian?

Yes! For a vegetarian version, consider fillings like grilled mushrooms seasoned with teriyaki sauce or sautéed tofu cubes glazed with the same sauce for a similar savory appeal.

What if I don’t have mirin?

Mirin adds a subtle sweetness and depth, but you can substitute with a mixture of sake and a bit of sugar or honey. Water isn’t a good substitute here since it lacks sweetness.

How do I prevent the rice from sticking to my hands?

Wet your hands with water and keep a small bowl of water nearby. Gently wet your palms before handling the rice each time; this prevents it from sticking without watering down the texture.

Final Thoughts

Diving into the world of Japanese comfort food is such an exciting journey, and this Chicken Onigiri with Teriyaki Glaze and Nori Recipe is a fantastic way to start. It’s tasty, portable, and oh so satisfying. Trust me, once you try making these at home, you’ll find yourself coming back to this recipe again and again. So gather your ingredients, roll up your sleeves, and enjoy every bite of these delightful rice triangles that bring a delicious taste of Japan right to your table.

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