Savory Chicken Onigiri Recipe: Perfect Snack Rice Balls

If you’re looking for a delicious, portable snack that’s both filling and flavorful, savory chicken onigiri is an excellent choice. These Japanese rice balls are packed with tender chicken and seasoned just right, making them perfect for a quick bite or lunch on the go.

this Recipe

With just a few ingredients and simple stovetop cooking, you can make these savory chicken onigiri at home. This recipe will guide you through every step so you get perfectly shaped, tasty rice balls every time.

Why You’ll Love This Recipe

• Quick and easy to prepare with minimal ingredients
• Perfectly balanced savory chicken filling with fluffy rice
• Great for on-the-go snacks or packed lunches
• Customizable seasoning to suit your taste
• Gluten-free and wholesome comfort food

Ingredients

Gather these ingredients to make about 8 savory chicken onigiri rice balls.

• 2 cups sushi rice or short-grain rice, rinsed
• 2 1/4 cups water
• 8 ounces boneless, skinless chicken thighs, finely diced
• 1 tablespoon soy sauce
• 1 tablespoon mirin (sweet rice wine)
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon toasted sesame seeds
• 1/4 cup finely chopped green onions
• Salt to taste
• Plastic wrap for shaping

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 8 onigiri rice balls
• Calories: Approximately 180 per serving

How to Make Savory Chicken Onigiri: Delicious Rice Balls for a Perfect Snack!

1. Cook the rice by combining rinsed sushi rice and 2 1/4 cups water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until water is absorbed. Remove from heat and let it steam covered for 10 minutes.
2. While the rice cooks, heat sesame oil in a skillet over medium heat. Add diced chicken thighs and cook until browned and cooked through, about 5-7 minutes. Stir frequently to cook evenly.
3. Lower the heat and stir in soy sauce, mirin, sugar, and black pepper. Simmer for another 3 minutes until the sauce thickens slightly. Remove from heat and mix in toasted sesame seeds and chopped green onions. Let the filling cool slightly.
4. With clean, slightly wet hands, scoop about 1/3 cup of warm rice and flatten it into a small disk. Place about 1 tablespoon of chicken filling in the center, then mold the rice carefully around the filling into a triangle or ball shape. Use plastic wrap to help form and compact the onigiri without sticking.
5. Sprinkle a few extra toasted sesame seeds on each onigiri for garnish. Optionally, wrap the base with a small strip of nori seaweed for added flavor and grip.
6. Serve immediately or pack for a snack or lunch. These onigiri taste great warm or at room temperature.

Tips for the Best Results

• Use short-grain or sushi rice for the right sticky texture to hold the shape.
• Make sure your hands are slightly wet or salted to prevent rice from sticking while shaping.
• Let the chicken filling cool to avoid steaming the rice and ruining the texture.
• Customize the filling by adding a bit of finely chopped ginger or garlic for extra flavor.
• Wrap onigiri in plastic wrap or beeswax wrap if you take them on the go to keep them fresh and compact.

Storage and Reheating

You can store any leftover savory chicken onigiri in an airtight container in the refrigerator for up to 2 days. To keep the rice from drying out, wrap each onigiri tightly in plastic wrap before refrigerating.

For reheating, microwave the onigiri on a microwave-safe plate for about 30 seconds to 1 minute until warm. Avoid overheating to keep the rice fluffy. You can also enjoy them cold as a quick snack.

Frequently Asked Questions

Can I use other types of rice for onigiri?

Short-grain or sushi rice is ideal because it’s sticky enough to hold the shape. Long-grain rice tends to be too dry and won’t bind well, so it’s best to stick to short-grain varieties.

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

Wet your hands with water or lightly salt them before shaping the onigiri. This prevents rice from sticking and helps form tight, neat rice balls.

Can I substitute chicken with other fillings?

Absolutely! Tuna with mayo, cooked salmon, pickled plum (umeboshi), or seasoned vegetables all make great onigiri fillings. Feel free to experiment to find your favorite.

Is it necessary to use mirin in the chicken filling?

Mirin adds a subtle sweetness and depth to the chicken, but if you don’t have it, you can substitute with a small amount of sugar and a splash of water or skip it altogether, adjusting seasoning to taste.