Chicken Teriyaki Onigiri Snack (Print)
Savor tender teriyaki-glazed chicken wrapped in seasoned sushi rice and crisp nori, ideal for sharing.
# Ingredients:
→ Rice
01 -
4 cups cooked sushi rice
02 -
0.5 teaspoon fine salt
03 -
2 tablespoons furikake (optional)
→ Chicken Marinade
04 -
225 grams boneless skinless chicken meat (drumstick preferred)
05 -
2 teaspoons soy sauce
06 -
1 tablespoon sake or water
07 -
0.25 teaspoon baking soda
08 -
1 teaspoon cornstarch
→ Teriyaki Sauce
09 -
1.5 tablespoons soy sauce
10 -
1 tablespoon mirin
11 -
1 tablespoon brown sugar (firmly packed)
→ For Assembly
12 -
1 tablespoon neutral oil
13 -
1 tablespoon minced garlic
14 -
1 sheet nori, cut into small rectangles
# Steps:
01 -
Combine cooked sushi rice with fine salt and furikake, ensuring even distribution. Set aside.
02 -
Cut chicken meat into small pieces. Place in a bowl and add soy sauce, sake or water, baking soda, and cornstarch. Mix thoroughly to coat. Refrigerate for 30 minutes for optimal flavor and texture.
03 -
In a small bowl, stir together soy sauce, mirin, and brown sugar until the sugar dissolves.
04 -
Heat oil in a large nonstick pan over medium-high heat. Add marinated chicken and cook for 2 to 3 minutes until thoroughly cooked.
05 -
Lower the heat to medium. Stir in minced garlic and cook for 30 seconds. Pour in teriyaki sauce mixture and cook until the sauce becomes a glaze, then remove from heat.
06 -
Wet hands with water. Scoop approximately 80 grams (about 1/3 cup) of seasoned rice into your palm, creating a small well in the center. Add 1 tablespoon of cooked chicken filling. Top with another 80 grams of rice. Shape into a firm triangle using gentle pressure.
07 -
Wrap each onigiri with a small rectangle of nori before serving.
# Notes:
01 -
For best texture, use day-old sushi rice or short-grain Japanese rice prepared fresh and slightly cooled.
02 -
To prevent rice from sticking, keep your hands damp throughout shaping.