Description
A delicious fusion recipe combining tender marinated chicken with traditional Japanese onigiri rice balls, wrapped in nori for the perfect handheld meal.
Ingredients
Scale
- 3–4 pieces (1 pound) boneless chicken breasts
- 3 cloves, minced fresh garlic
- 3 tablespoons low-sodium soy sauce
- 2 cups cooked short-grain sushi rice
- 4 sheets, cut into strips nori sheets
- To taste salt and pepper
Instructions
- Prepare the Chicken: Preheat skillet over medium heat. Season chicken breasts with salt and pepper. Cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Remove from heat and let cool for 5 minutes.
- Create the Marinade: In a mixing bowl, combine soy sauce and minced garlic. Mix thoroughly to create an even marinade that will penetrate the warm chicken effectively.
- Shred and Marinate: Using two forks, shred the slightly cooled chicken into bite-sized pieces. Pour the soy-garlic mixture over the shredded chicken and toss to coat evenly. Let marinate for 10 minutes.
- Prepare the Rice: Cook sushi rice according to package directions. Allow rice to cool until warm but manageable to touch. The rice should still be slightly sticky for proper onigiri formation.
- Shape the Onigiri: Wet your hands with clean water to prevent sticking. Take a handful of rice, create a small well in the center, add 2-3 tablespoons of chicken filling, then cover with more rice and mold into triangular shapes.
- Add Final Touches: Wrap each onigiri with a strip of nori seaweed. Press gently to ensure the nori adheres to the rice. Serve immediately or store for later consumption.
Notes
- Keep your hands consistently moist while shaping onigiri to prevent rice from sticking and ensure smooth surfaces
- Don’t overfill the rice balls with chicken as this makes them difficult to shape and prone to falling apart
- Allow chicken to marinate while still warm for maximum flavor absorption and better seasoning distribution
- Use day-old rice if possible as it has the ideal texture and moisture content for onigiri making
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying and Assembly
- Cuisine: Japanese Fusion
Nutrition
- Serving Size: 2 onigiri
- Calories: 385 calories
- Sugar: 1g
- Sodium: 620mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 85mg
Keywords: chicken onigiri fusion, Japanese fusion, rice balls, chicken onigiri, Asian fusion recipe, handheld meal