Chicken Onigiri (Japanese Rice Balls)
These chicken onigiri are Japanese rice balls filled with savory ground chicken seasoned with tamari, sake, and ginger. Wrapped in nori, they're perfect for a quick snack or lunchbox treat.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 teaspoon sesame oil
- 3⅓ ounces 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 up the sesame oil in a small skillet over medium heat.
- Add the ground chicken and stir around until it starts browning without drying out.
- Pour in the tamari soy sauce, sake or white wine, sugar, and grated ginger. Mix well.
- Cook for 2-3 minutes until most of the liquid evaporates and filling is savory.
- Remove from heat and let the chicken filling cool slightly.
- Wet your hands with water to prevent the rice from sticking.
- Take about ½ cup of cooked rice and flatten slightly in your palm.
- Place a spoonful of the chicken filling in the center.
- Fold rice around the filling and shape gently into a triangle or ball.
- Wrap the bottom third with a strip of nori. Repeat with remaining ingredients.
Notes
Shape the rice balls while the rice is still warm for best texture. Store leftovers wrapped in plastic wrap in the fridge or freezer. Reheat wrapped in a damp towel for best results.