Chicken Onigiri – Savory, Portable & Perfectly Flavored Japanese Rice Balls

Chicken Onigiri – Savory, Portable & Perfectly Flavored Japanese Rice Balls

Bring a taste of Japan to your kitchen with this Chicken Onigiri — a savory, handheld rice ball filled with juicy, flavorful chicken and wrapped in crispy nori. Onigiri (also known as Japanese rice balls) are a beloved comfort food in Japan — simple yet satisfying, ideal for quick lunches, picnics, or snacks on the go. This version features tender chicken cooked in a savory soy glaze, surrounded by warm, sticky rice and finished with a crisp seaweed wrap for the perfect bite. It’s everything you love about Japanese flavors — umami, simplicity, and balance — all wrapped up in one beautiful, portable package.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Servings: 6 Servings

Ingredients Equipment Method Notes

Ingredients

For the Chicken Filling:

1 cup cooked chicken breast or thigh finely chopped or shredded
1 tablespoon soy sauce
1 teaspoon mirin or a splash of honey if unavailable
½ teaspoon sesame oil
1 small garlic clove minced
½ teaspoon grated ginger
1 teaspoon sugar optional, for balance

For the Rice:

2 cups cooked short-grain Japanese rice warm, not hot
½ teaspoon salt
1 teaspoon rice vinegar optional for flavor

For Assembly:

1 sheet nori seaweed, cut into strips or halves
Toasted sesame seeds optional, for garnish

Equipment

Rice cooker or pot (for cooking rice)
Small pan or skillet
Mixing bowl
Plastic wrap or rice mold (optional)
Kitchen gloves or damp hands for shaping

Method

Step 1: Cook the Rice

Prepare short-grain Japanese rice according to package instructions.
Once cooked, let it cool slightly — it should be warm enough to handle but still sticky.
💡 Pro Tip: Don’t use long-grain rice — short-grain rice holds its shape and stickiness best for onigiri.

Step 2: Prepare the Chicken Filling

In a small pan, heat sesame oil over medium heat.
Add garlic and ginger, sauté for 30 seconds until fragrant.
Stir in chicken, soy sauce, mirin, and sugar.
Cook for 3–4 minutes, stirring until the sauce thickens and coats the chicken.
Let the filling cool completely before assembling.

Step 3: Shape the Onigiri

Wet your hands lightly with water and sprinkle them with a bit of salt (this keeps rice from sticking).
Scoop about ½ cup of rice into your palm and flatten slightly.
Add a spoonful of chicken filling to the center.
Cover with a bit more rice, then gently shape into a triangle or round ball.
(You can also use a plastic wrap or onigiri mold for neat shaping.)
💡 Pro Tip: Don’t press too hard — firm enough to hold together, but still soft and fluffy.

Step 4: Add Nori & Garnish

Wrap a strip of nori around the bottom or fully wrap it like a pocket.
Sprinkle with toasted sesame seeds or furikake (Japanese rice seasoning) for extra flavor.

Notes

🧊 Storage & Reheating

Room Temperature: Safe for up to 6 hours if wrapped tightly (great for lunchboxes).

Refrigerate: Store in airtight container for up to 2 days.

Reheat: Microwave for 20–30 seconds (cover with damp paper towel to soften rice).

Freeze: Wrap individually in plastic wrap, then foil — reheat directly from frozen.

🥄 Variations

Spicy Chicken Onigiri: Add sriracha or chili oil to the filling.

Teriyaki Chicken Onigiri: Use teriyaki sauce instead of soy glaze.

Chicken Mayo Onigiri: Mix chicken with Japanese mayo for a creamy filling.

Grilled Yaki Onigiri: Brush on soy sauce and grill both sides until golden.

Furikake Rice Onigiri: Mix furikake directly into the rice before shaping.

Curry Chicken Onigiri: Use leftover Japanese curry for a unique twist.

Sesame Soy Rice: Add toasted sesame oil and sesame seeds to the rice.

Vegetable Chicken Onigiri: Mix diced carrots or scallions with the rice.

Cheesy Chicken Onigiri: Add a cube of mozzarella inside for a melty surprise.

Breakfast Onigiri: Fill with scrambled egg and chicken for a protein-packed start.

❓ 10 FAQs

Can I use leftover chicken?
Yes — shredded rotisserie or roasted chicken works perfectly.

Do I need a mold?
No — you can shape onigiri easily with damp hands or plastic wrap.

Can I make it with brown rice?
Yes, but it won’t stick as well as white short-grain rice.

Is onigiri eaten hot or cold?
Traditionally at room temperature — perfect for lunchboxes.

Can I make it vegetarian?
Yes — replace chicken with tofu, mushrooms, or edamame.

What if my rice won’t stick?
It may be too dry — add a teaspoon of water and mix gently before shaping.

Can I add cheese or sauces inside?
Absolutely — just make sure the filling isn’t too liquidy.

How do I keep nori from getting soggy?
Wrap nori separately and add just before eating if storing for later.

Can I air fry or grill them?
Yes — brush with soy sauce and air fry until slightly crisp for “yaki onigiri.”

Can kids eat this?
Definitely — it’s mild, nutritious, and easy for small hands to hold.

🏁 Conclusion

Chicken Onigiri is the perfect balance of comfort, convenience, and Japanese flavor. With tender, savory chicken encased in fluffy, lightly salted rice and wrapped in nori, it’s a satisfying meal or snack that travels beautifully and delights every bite.

Whether packed in a bento box, enjoyed as a picnic snack, or served warm for lunch, this easy recipe brings authentic Japanese goodness to your table in under 30 minutes.