Chicken Rice Ball is a warm, filling snack. It is a Japanese-style onigiri filled with savory teriyaki chicken. The outside is soft sushi rice and the inside is tasty chicken. This dish works for lunch, a picnic, or a quick meal.
Why make this recipe
This recipe is easy and fast. You can use leftover rice and simple pantry items. The flavors are familiar: soy, mirin, and garlic. It makes a good packed lunch. If you want a light side, try this 4-ingredient chicken salad to go with it.
How to prepare Chicken Rice Ball
Work in three parts: make the rice, make the chicken filling, and form the rice balls. Keep your hands wet when you shape the onigiri so the rice won’t stick.
Ingredients:
- 4 cups cooked sushi rice
- 1/2 teaspoon salt ((make sure it is fine salt so it can distribute better in the rice))
- 2 tablespoons furikake ((optional))
- 1/2 pound boneless skinless chicken meat ((I used drumsticks))
- 2 teaspoons soy sauce
- 1 tablespoon sake ((or water))
- 1/4 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 ½ tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon brown sugar ((firmly packed))
- 1 tablespoon oil
- 1 tablespoon minced garlic
- 1 sheet nori ((cut into small rectangles))
Steps:
- Always add
tag before FAQ. - After cooking the sushi rice, mix it with 1/2 a teaspoon of salt and 2 tablespoons of furikake (I actually sprinkled the furikake on the onigiri after shaping them, but in hindsight, I think it’s better to add directly to the rice).
- Cut the chicken meat into small pieces. Transfer to a bowl with the rest of the marinade ingredients. Mix until combined, then refrigerate for 30 minutes.
- In a small bowl, combine the teriyaki sauce ingredients.
- Heat 1 tablespoon of oil in a large nonstick pan over medium-high heat. Add the marinated chicken and cook for 2-3 minutes until cooked through.
- Reduce the heat to medium. Add the garlic and cook for 30 seconds. Add the sauce mixture and continue cooking until the sauce thickens into a glaze. Remove from the heat.
- To wrap the onigiri, wet your hands with water then scoop 1/3 cup of rice into your palm. Make a small well in the center and fill it with 1 tablespoon of filling. Scoop another 1/3 cup of filling to cover the filling then use your hands to shape into a triangle. Wrap with a strip of nori.
How to serve Chicken Rice Ball
Serve warm or at room temperature. Pack them in a lunch box with pickles, fruit, or a simple salad. They are good with soy sauce or extra furikake on the side.
How to store Chicken Rice Ball
Cool to room temperature first. Wrap each rice ball in plastic wrap. Store in the fridge for up to 2 days. Reheat gently in the microwave for 30–60 seconds, or enjoy cold. Do not keep rice too long at room temperature.
Tips to make Chicken Rice Ball perfectly
- Use sticky sushi rice so the balls hold shape.
- Wet your hands before shaping to stop rice from sticking.
- Do not overfill. One tablespoon filling is enough.
- Chill the marinated chicken to let flavors set.
- Cook chicken until just done; the sauce will finish it.
Variations
- Add a little mayo to the filling for a creamier center.
- Swap chicken for cooked tuna or salmon.
- Mix chopped pickled vegetables into the rice for crunch.
- Make smaller bite-size balls for snacks.
FAQ
Q: Can I use leftover plain rice?
A: Yes. If the rice is cold, warm it a bit so it sticks. Add a splash of water and mix to help it.
Q: How long can I keep the rice balls?
A: In the fridge, up to 2 days wrapped well. Eat sooner for best taste.
Q: Can I freeze these?
A: You can freeze wrapped rice balls for up to 1 month. Thaw in the fridge and reheat gently.
Q: Can I make them vegetarian?
A: Yes. Use cooked mushrooms, tofu, or a seasoned vegetable filling instead of chicken.
Chicken Rice Ball
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Omnivore
Description
Delicious Japanese-style onigiri filled with savory teriyaki chicken, perfect for lunch or a quick meal.
Ingredients
- 4 cups cooked sushi rice
- 1/2 teaspoon fine salt
- 2 tablespoons furikake (optional)
- 1/2 pound boneless skinless chicken meat (drumsticks preferred)
- 2 teaspoons soy sauce
- 1 tablespoon sake (or water)
- 1/4 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 ½ tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon brown sugar (firmly packed)
- 1 tablespoon oil
- 1 tablespoon minced garlic
- 1 sheet nori (cut into small rectangles)
Instructions
- Mix the cooked sushi rice with salt and furikake (if using).
- Cut chicken into small pieces, mix with marinade ingredients, and refrigerate for 30 minutes.
- Cook marinated chicken in oil over medium-high heat for 2-3 minutes until cooked through.
- Add garlic and cook for 30 seconds, then add teriyaki sauce mixture and cook until thickened.
- Wet your hands and scoop 1/3 cup of rice, create a well, fill with 1 tablespoon of chicken, and cover with another 1/3 cup rice; shape into a triangle and wrap with nori.
Notes
Use sticky sushi rice and wet your hands before shaping to prevent sticking. Do not overfill the rice balls.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: Japanese