Description
A quick and easy savory chicken onigiri recipe perfect for busy weeknights and satisfying snack cravings.
Ingredients
Scale
- 4 cups cooked sushi rice
- 0.5 teaspoon fine salt
- 2 tablespoons furikake
- 0.5 pound boneless skinless chicken
- 2 teaspoons soy sauce
- 1 tablespoon sake
- 0.25 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 tablespoon mirin
- 1 tablespoon brown sugar
- 1 tablespoon oil
- 1 tablespoon minced garlic
- 1 sheet nori, cut into small rectangles
Instructions
- Prepare the rice: Rinse the sushi rice in cold water until the water runs clear. Cook according to package instructions. Fluff with a fork, season with salt and furikake, and set aside.
- Cook the chicken: Heat 1 tablespoon of oil in a pan. Cut chicken into bite-sized pieces and add to the hot pan. Season with salt and pepper. Cook until golden brown (about 5-7 minutes). Add minced garlic in the last minute.
- Create the glaze: Whisk soy sauce, sake, mirin, brown sugar, baking soda, and cornstarch in a bowl. Pour over cooked chicken and cook for an additional 2-3 minutes until coated.
- Shape the onigiri: With wet hands, take sushi rice, flatten it, add glazed chicken in the center, and mold the rice over to form a triangle.
- Wrap it up (optional): Cut nori into rectangles and wrap around each onigiri for added flavor.
Notes
This recipe is highly customizable; feel free to use different proteins or vegetables based on what you have on hand.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Pan-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 onigiri
- Calories: 300
- Sugar: 6g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 40mg