Who knew that a humble triangle of rice could bring such joy? When I first tried chicken onigiri, I was captivated by its brilliant simplicity – warm, tender rice embracing seasoned chicken, all wrapped in crisp seaweed. It’s become my favorite way to have a quick breakfast.
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Chicken onigiri recipe
Chicken Onigiri, a popular Japanese dish, consists of rice balls filled with seasoned chicken. Onigiri, nigirimeshi, or omusubi is a traditional Japanese food that consists of a ball or triangle of rice, often seasoned with a mixture of salt and vinegar, and typically containing a filling.
The onigiri is wrapped with a strip of nori (seaweed). It’s such a convenient way to hold the Japanese rice ball. Chicken onigiri can be served as a snack, lunch, or part of a meal. They are portable and convenient for on-the-go eating.
While making triangle rice balls, you need to do it by hand. I struggled a little bit when striking a balance with hand pressure. It needs to be enough to keep the onigiri intact but not to clench too firmly. It’s all about maintaining that airy density in the Japanese rice ball for the perfect texture.
Here is how to make Chicken Onigiri without molds:
Chicken Onigiri
Ingredients
- 2 cups short-grain rice
- 1 pound boneless, skinless chicken thighs diced
- 1 tbsp mirin
- 1 tbsp soy sauce
- 1 tbsp sake
- 1 tbsp sesame oil
- 1 tsp sugar
- 1/2 tsp salt
- 6 Nori sheets cut into strips
- Sesame seeds for garnish
Instructions
- Rinse the rice under cold water until the water runs clear.
- Cook the rice according to package instructions or using a rice cooker for best results.
- In a bowl, mix soy sauce, mirin, sake, sesame oil, sugar, and salt to create a marinade.
- Toss the diced chicken in the marinade, ensuring each piece is well-coated. Let it marinate for at least 15 minutes.
- Heat a pan over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 8-10 minutes.
- Wet your hands with water to prevent the rice from sticking. You can moisten your hands with a mixture of water and a little salt. It adds flavor to the outside of the onigiri and can also help with shaping.
- Take a small handful of warm cooked rice and place it in the palm of your hand.
- Make an indentation in the center and place a spoonful of the cooked chicken.
- Encase the filling with rice and shape it into a triangle or ball. Press gently but firmly to ensure it holds together.
- Wrap the onigiri with a strip of nori. This adds a nice flavor and helps hold the rice together.
- Repeat the process until all the chiken mixture is used.
- Sprinkle sesame seeds on top of each Onigiri for an extra layer of flavor and crunch. Serve the onigiri warm or at room temperature.
Notes
– If you’re finding it challenging to shape the onigiri by hand, you can use plastic wrap to help mold the rice. Place a small amount of rice and filling in the center of the plastic wrap, then use it to shape the onigiri.
– If you’re making triangular onigiri, start by forming a ball and then shape it into a triangle. This can be easier than trying to form a perfect triangle from the beginning.
– Don’t get discouraged if your first few onigiri aren’t perfect. Like any skill, shaping onigiri improves with practice.Nutrition
Onigiri are best enjoyed on the day they are made. If you plan to consume them within a few hours, store them at room temperature in an airtight container. These rice balls can be prepared in advance and stored in the refrigerator for 2 days or frozen for longer storage.
- Wrap each chicken onigiri individually in plastic wrap
- To prevent the rice from becoming too hard, lightly moisten a paper towel and place it in the container
- Add nori just before eating to prevent it from becoming soggy.
- Reheat them in a microwave or oven, or steam them.
Variations
1. Teriyaki Chicken Version
Teriyaki chicken filling creates an umami-rich onigiri experience. Cook the chicken with this teriyaki sauce:
- 3 parts soy sauce
- 2 parts mirin
- 1 part sake
- 1/2 part brown sugar
2. Spicy Chicken Onigiri
To make spicy chicken filling, add spice blend by combining:
- Shichimi togarashi
- Gochugaru
- Fresh ginger
- Garlic paste
- Sesame oil
3. Curry Chicken Alternative
Japanese curry chicken filling offers a fusion experience that bridges traditional and modern tastes. The ideal curry blend incorporates:
| Ingredient | Purpose | Proportion |
| Japanese Curry Roux | Base flavor | 2 parts |
| Caramelized Onions | Sweetness | 1 part |
| Grated Apple | Natural sweetener | 1/2 part |
| Chicken Stock | Moisture control | As needed |
4. Mixed Vegetables Addition
Vegetables enhance both nutrition and texture in chicken onigiri. My preferred combination includes:
- Finely diced carrots
- Sautéed shiitake mushrooms
- Blanched spinach
- Caramelized onions
Pairing suggestions
1. Food pairings
- Miso Soups:
- with Butter Salmon (Chan Chan Yaki): Complements the savory flavors of chicken onigiri.
- Miso Sea Bass: Adds a rich, umami taste that pairs well with the chicken.
- Wakame and tofu
- Nameko mushroom
- Japanese Pickles (Tsukemono):
- Umeboshi (pickled plum)
- Fukujinzuke (mixed vegetables)
- Shibazuke (eggplant and cucumber)
- Bacon-Wrapped Enoki Mushrooms: Offers a crispy, earthy contrast to the onigiri.
- Teriyaki Garlic Edamame: A light, flavorful side to balance the heartiness of the onigiri.
2. Drinks
- Green Tea: A classic choice that cleanses the palate and enhances Japanese flavors.
- Sake: Traditional rice wine that adds subtle sweetness and depth to the meal.
- Beer: Light lagers or ales for a refreshing contrast to the savory onigiri.
- Soft Drinks: Ginger ale or yuzu soda offers a sweet, citrusy balance.
Onigiri Varieties
Onigiri is a popular grab-and-go option in Japan, enjoyed for its simplicity, versatility, and convenience. You can easily find it in convenience stores, where different types of onigiri with various flavors are available: pickled veggies, tuna mayo, salted salmon, spicy tuna, mushroom, or other ingredients like grilled beef, shrimp, eggs, tofu imitation crab, spicy cod roe, even kimchi or curry.
1. Yaki Onigiri (Grilled Onigiri) is grilled until it develops a crispy, golden-brown exterior. This technique adds a delightful crunch to the texture while imparting a subtle smokiness. Popular fillings for yaki rice balls include soy sauce, miso, or a simple sprinkle of salt.
2. Temusu Onigiri elevates the classic rice ball with the addition of tempura, adding a satisfying crunch to the onigiri.
3. Onigirazu (Sushi Sandwich) is a modern twist that combines the convenience of a sandwich with the flavors of onigiri. Instead of the traditional triangular shape, onigirazu features a square or rectangular form, with layers of rice, filling, and nori. Common fillings include vegetables, cooked meat, and omelette, providing a fusion of textures and tastes.
4. Age-onigiri (Fried Onigiri): Crispy on the outside and tender on the inside, age-onigiri is created by frying the rice ball until it develops a golden-brown crust.
5. Gomoku Onigiri (Mixed Ingredient Rice Ball) is a medley of various ingredients mixed into the rice. It often includes a combination of vegetables, pickles, and sometimes even small bits of meat or seafood.
6. Shio Onigiri (Salted Rice Ball) is a minimalist delight, featuring rice seasoned simply with salt.
7. Roe Rice Balls like Mentaiko Onigiri (spicy cod roe) or Ikura Origini (salmon roe).
8. Kombu Onigiri is made by infusing the rice with a broth made from simmered kombu (edible kelp). The onigiri is then wrapped in a sheet of kombu.
9. Okaka Onigiri (Bonito Flakes) has bonito flakes mixed with soy sauce into the rice. The umami-packed bonito flakes add a savory kick to the onigiri.
10. Ume-Shiso Onigiri features a combination of pickled plum (umeboshi) and shiso leaves.
11. Umeboshi Onigiri (Pickled Plum) imparts a distinctive tartness to the rice ball.
12. Pork Egg Onigiri introduces a savory twist by incorporating pork and egg into the rice filling.
13. Sekihan Onigiri features rice mixed with azuki beans, giving it a distinctive reddish color.
14. Furikake Onigiri: The rice is mixed with furikake (a Japanese seasoning blend), which can include ingredients like dried fish, sesame seeds, seaweed, and bonito flakes. The outer layer can also be coated with furikake for an extra layer of flavor and texture.
