Chicken Soboro Onigiri Recipe

Introduction

Chicken Soboro Onigiri is a delicious and satisfying Japanese rice ball filled with flavorful seasoned ground chicken. Perfect for a quick snack or a packed lunch, this dish combines tender meat and sticky rice wrapped in crisp seaweed.

Ingredients

• 600 g cooked Japanese short-grain rice
• 1 tsp cooking oil
• 100 g ground chicken (or ground turkey)
• 1 tbsp Japanese soy sauce (koikuchi shoyu)
• ½ tbsp mirin
• 1 tsp sugar
• 1 tsp sake
• 6 strips roasted seaweed for sushi (nori)

Instructions

1. Step 1: Heat a frying pan over medium-high heat. Add 1 teaspoon of cooking oil and the ground chicken. Cook until the chicken is browned and cooked through.
2. Step 2: Stir in the soy sauce, mirin, sugar, and sake. Continue cooking until the liquid has fully absorbed and the chicken is well seasoned. Remove from heat.
3. Step 3: In a large bowl, combine the cooked rice with the seasoned chicken soboro and mix thoroughly to evenly distribute the filling.
4. Step 4: Divide the mixture into equal portions. Shape each portion into a rice ball using an onigiri mold or your hands.
5. Step 5: Wrap each onigiri with a strip of nori seaweed. Serve immediately or pack for later with an ice pack.
6. Step 6: Enjoy your homemade Chicken Soboro Onigiri!

Tips & Variations

• For a spicier version, add a pinch of chili flakes or a dab of spicy mayo inside the onigiri.
• Use ground turkey as a leaner alternative to chicken without compromising flavor.
• If you don’t have an onigiri mold, wet your hands slightly with water and shape the rice gently to prevent sticking.
• Try adding finely chopped green onions or toasted sesame seeds to the chicken mixture for extra flavor.

Storage

Store leftover onigiri in an airtight container in the refrigerator for up to 1 day. For the best texture, reheat gently in the microwave wrapped in a damp paper towel, then add fresh nori before serving. Avoid storing wrapped in nori to keep it crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for onigiri?

Japanese short-grain rice is ideal because of its sticky texture, which helps hold the onigiri shape. Long-grain or basmati rice are less sticky and not recommended.

How do I keep the nori crisp when packing onigiri for lunch?

Wrap the onigiri separately from the nori if possible, and add the seaweed just before eating. Alternatively, pack nori strips separately and wrap onigiri on site.

Chicken Soboro Onigiri Recipe

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5 from 148 reviews

Chicken Soboro Onigiri is a delightful Japanese rice ball recipe featuring seasoned ground chicken cooked with soy sauce, mirin, sake, and sugar, mixed into fluffy short-grain rice and wrapped with savory nori seaweed. Perfect as a snack or lunchbox treat, this dish balances savory flavors with the comforting texture of molded rice.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 6 onigiri 1x
• Category: Snack
• Method: Frying
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Main Ingredients

• 600 g cooked Japanese short-grain rice
• 1 tsp cooking oil
• 100 g ground chicken (or ground turkey)

Seasoning

• 1 tbsp Japanese soy sauce (koikuchi shoyu)
• ½ tbsp mirin
• 1 tsp sugar
• 1 tsp sake

For Assembly

• 6 strips roasted seaweed for sushi (nori)

Instructions

1. Heat the pan: Place a frying pan on medium-high heat and allow it to warm up thoroughly.
2. Cook the chicken: Add 1 tsp cooking oil to the hot pan, then add 100 g ground chicken. Fry until the chicken is browned and cooked through, stirring to break it apart evenly.
3. Add seasonings: Pour in 1 tbsp soy sauce, ½ tbsp mirin, 1 tsp sugar, and 1 tsp sake to the pan. Stir well to combine and cook until the liquid is fully absorbed and the chicken is well coated with the sweet-savory sauce. Remove the pan from heat.
4. Combine with rice: Transfer the cooked seasoned chicken to a large bowl containing 600 g cooked Japanese short-grain rice. Mix thoroughly to distribute the chicken evenly throughout the rice.
5. Portion the rice: Divide the rice mixture into equal portions to ensure all onigiri are of consistent size for easier molding and presentation.
6. Shape the onigiri: Use an onigiri mold or your hands to form the rice mixture into desired triangular or oval shapes. If shaping by hand, wet your hands slightly to prevent sticking and gently press to form the shape without compacting too tightly.
7. Wrap with nori: Wrap each rice ball with a strip of roasted nori seaweed, adding flavor and ease of handling.
8. Serve or store: Enjoy the onigiri immediately or pack them in a lunch box with an ice pack for later consumption.
9. Enjoy: Savor this traditional and comforting Japanese snack fresh.

Notes

• Use freshly cooked short-grain rice ideally cooled to warm for best texture in shaping the onigiri.
• You can substitute ground turkey for chicken if preferred for a leaner option.
• Adjust the amount of sugar and soy sauce to taste based on your preferred sweetness and saltiness.
• Wet your hands or mold before shaping to prevent rice from sticking to your hands.
• Wrap the onigiri shortly before eating to maintain the crispness of the nori.
• For storage, keep refrigerated and consume within 24 hours to retain freshness.

Keywords: Chicken Soboro Onigiri, Japanese rice ball, Onigiri recipe, Japanese snack, ground chicken rice ball, nori wrapped rice