If you’ve ever wanted to recreate authentic Japanese convenience-store flavors at home, this Chicken Onigiri recipe is the perfect place to start. Simple, satisfying, and deeply comforting, onigiri are traditional Japanese rice balls filled with flavorful ingredients and wrapped in crisp nori seaweed. Popular throughout Japan, these handheld rice balls are a staple in lunch boxes, train station kiosks, and home kitchens.

Unlike sushi, onigiri rice is not seasoned with vinegar. Instead, it’s lightly salted and shaped while warm, allowing the natural flavor of premium short-grain rice to shine. In this version, we use savory soy-seasoned shredded chicken to create a balanced filling that’s rich, slightly sweet, and deeply umami.

This comprehensive guide will walk you through every detail — from choosing the right rice to shaping perfect triangles — ensuring your homemade onigiri taste authentic and professional.

What Is Onigiri?

Onigiri, also known as omusubi, are rice balls traditionally shaped into triangles, rounds, or cylinders. They have been enjoyed in Japan for centuries as a convenient and portable meal.

Modern onigiri can be found everywhere in Japan, especially in convenience stores. While fillings range from salted salmon to pickled plum, chicken onigiri offers a universally loved flavor profile that’s easy to prepare at home.

Why You’ll Love This Chicken Onigiri Recipe

• Perfect for meal prep
• Budget-friendly ingredients
• Great for lunch boxes
• Customizable filling options
• Naturally dairy-free

Whether you’re exploring Japanese cooking for the first time or expanding your repertoire, this recipe brings authentic flavor with minimal effort.

Ingredients

For the Rice

• 2 cups Japanese short-grain rice
• 2 ¼ cups water
• ½ teaspoon salt
• Extra water (for wetting hands)

For the Chicken Filling

• 1 ½ cups cooked shredded chicken (thigh preferred for moisture)
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1 teaspoon toasted sesame seeds
• 1 tablespoon finely chopped green onions

For Wrapping

• 3–4 nori sheets, cut into strips

Instructions

1. Rinse the Rice

Rinse the short-grain rice under cold water until the water runs clear. This removes excess starch and ensures fluffy texture.

2. Cook the Rice

Combine rinsed rice and water in a rice cooker or heavy pot. Cook according to instructions. Let the rice steam covered for 10 minutes after cooking.

3. Prepare the Chicken Filling

In a small skillet over medium heat, combine shredded chicken, soy sauce, mirin, sesame oil, and sugar. Cook for 3–5 minutes until slightly caramelized. Stir in sesame seeds and green onions. Cool completely.

4. Prepare Salted Water

Mix ½ teaspoon salt into a small bowl of water. This prevents sticking and lightly seasons the rice.

5. Shape the Onigiri

Wet your hands in salted water. Place about ½ cup warm rice in your palm. Flatten slightly.

Add 1 tablespoon chicken filling in the center.

Cover with a small amount of rice and gently shape into a triangle or round ball. Avoid compressing too tightly.

6. Wrap with Nori

Wrap a strip of nori around the bottom or side of the rice ball just before serving to maintain crispness.

Expert Tips for Perfect Homemade Onigiri

Use Proper Rice

Authentic onigiri require Japanese short-grain rice. Long-grain varieties will not hold shape properly.

Keep Filling Cool

Hot filling will make the rice soggy and difficult to shape.

Don’t Overpack

Gentle shaping keeps the rice light and fluffy instead of dense.

Wrap Just Before Eating

Nori becomes soft when exposed to moisture. Wrap it right before serving for maximum crunch.

Cultural Insight

Onigiri date back over a thousand years in Japanese culinary history. Samurai carried early versions as portable battlefield meals. Today, onigiri are beloved by students, office workers, and travelers alike.

Their popularity continues to grow internationally as more people discover Japanese cuisine beyond sushi.

Variations to Try

Teriyaki Chicken Onigiri

Add an extra teaspoon of sugar and soy sauce for sweeter flavor.

Spicy Chicken Onigiri

Mix in chili paste or sriracha for heat.

Mayo Chicken Onigiri

Combine shredded chicken with Japanese mayo for a creamy texture.

Furikake Rice Onigiri

Mix furikake seasoning directly into the rice for extra flavor.

Serving Suggestions

Chicken onigiri pairs beautifully with:

• Miso soup
• Pickled cucumbers
• Steamed edamame
• Green tea

They are ideal for:

• School lunches
• Office meal prep
• Picnics
• Road trips

Storage and Meal Prep Tips

• Best enjoyed within 6–8 hours
• Store at room temperature if consuming same day
• Avoid refrigeration (rice hardens)
• If needed, wrap tightly in plastic wrap

For meal prep, prepare filling ahead and cook rice fresh.

Frequently Asked Questions

Can I freeze chicken onigiri?

Plain rice balls freeze better than filled ones. For best texture, enjoy fresh.

Can I use leftover rotisserie chicken?

Yes! It works perfectly.

Why is my rice falling apart?

It may not be Japanese short-grain rice or wasn’t shaped firmly enough.

Nutritional Overview (Per Onigiri)

• Calories: Approximately 240
• Protein: 14g
• Carbohydrates: 38g
• Fat: 5g
• Fiber: 1g

Final Thoughts

This Chicken Onigiri recipe combines simplicity and authenticity in every bite. Inspired by traditional techniques from Japan, these Japanese rice balls are comforting, practical, and endlessly adaptable.

Once you master shaping and seasoning, you’ll find yourself making homemade onigiri weekly. Light, flavorful, and perfectly portable — this is Japanese comfort food at its best.

Chicken Onigiri

Authentic Japanese rice balls filled with savory seasoned chicken and wrapped in crisp nori.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 6 onigiri

Course: Snack

Cuisine: Japanese

Calories: 240

Ingredients

  

Rice

• 2 cups Japanese short-grain rice
• 2.25 cups water
• 0.5 tsp salt

Chicken Filling

• 1.5 cups cooked shredded chicken
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sesame oil
• 1 tsp sugar
• 3 sheets nori cut into strips

Equipment

• Rice cooker or pot
• Mixing bowls
• Small skillet

Method

 

1. Rinse rice until water runs clear.
2. Cook rice with water and steam 10 minutes.
3. Cook shredded chicken with soy sauce, mirin, sesame oil, and sugar. Cool completely.
4. Wet hands with salted water and shape rice with chicken filling inside.
5. Wrap with nori before serving.

Notes

Use Japanese short-grain rice only for best results.