If you’ve ever craved something warm, savory, and just a little nostalgic, Teriyaki Chicken Onigiri is about to become your new obsession. Think of it as Japan’s answer to the classic comfort food sandwich—portable, flavorful, and downright addictive. Whether you’re packing a Japanese lunch for work, wrangling kids before soccer practice, or just craving something cozy on a Sunday afternoon, this onigiri recipe delivers all the joy in one perfectly hand-sized bite.
The combination of tender teriyaki chicken tucked inside soft, seasoned rice and crisped on the grill is pure magic. And let’s be honest—anything that involves teriyaki sauce instantly smells like happiness. Plus, it’s simple enough for weeknights yet impressive enough to serve to guests (bonus: it makes you look effortlessly gourmet).
Why You’ll Love This Teriyaki Chicken Onigiri
- Comfort food made fancy: It’s the kind of dish that tastes like a hug—only better.
- Portable and mess-free: Perfect for lunchboxes, picnics, or quick dinners.
- Easy ingredients: Most of what you need is likely in your pantry already.
- A delicious twist: The grilled rice balls add a delightful crispy layer that makes each bite unforgettable.
Grilled Teriyaki Chicken Onigiri
- Total Time: 40 minutes
- Yield: 6 onigiri 1x
Description
Grilled Teriyaki Chicken Onigiri is a warm, hand-held Japanese comfort food featuring tender teriyaki chicken wrapped in soft, seasoned sushi rice and lightly grilled for a golden, crispy finish. Each bite delivers the perfect balance of savory-sweet teriyaki flavor, tender chicken, and satisfying texture—ideal for bento lunches, picnics, or cozy family meals.
Ingredients
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400 g (2 cups) sushi rice
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530 ml (2¼ cups) water
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60 ml (¼ cup) rice vinegar
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25 g (2 tbsp) sugar
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6 g (1¼ tsp) salt
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225 g (1½ cups) chicken breast, diced
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120 ml (½ cup) teriyaki sauce
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30 ml (2 tbsp) soy sauce
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30 ml (2 tbsp) vegetable oil, divided
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4 sheets of nori, cut into strips
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Optional: sesame seeds and chopped green onions for garnish
Instructions
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Cook the Rice: Rinse sushi rice under cold water until clear. Combine rice and water in a rice cooker or pot. Cook and let rest for 10 minutes.
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Season the Rice: Mix rice vinegar, sugar, and salt in a small bowl. Gently fold into warm rice and let cool to room temperature.
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Cook the Chicken: Heat 1 tbsp oil over medium-high heat. Cook diced chicken for 5–7 minutes until golden and cooked through.
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Add the Sauce: Pour in teriyaki sauce and soy sauce. Simmer 2–3 minutes until thickened. Let cool slightly.
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Shape the Onigiri: With damp hands, flatten about ¼ cup of rice, add a spoonful of teriyaki chicken, then top with more rice. Shape into triangles or balls.
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Grill for Crispiness: Heat a grill pan over medium heat. Brush rice balls lightly with oil and grill 1–2 minutes per side until golden brown.
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Serve: Wrap with nori, sprinkle with sesame seeds and green onions, and enjoy warm or at room temperature.
Notes
Keep hands damp to prevent rice from sticking.
Don’t overfill—too much filling can cause the onigiri to break apart.
Grill on medium heat for a golden, crispy layer without burning.
Make ahead for meal prep; they’re delicious even at room temperature.
Reheat by sprinkling water on the rice and microwaving for 20–30 seconds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course / Lunch
- Method: Grilled
- Cuisine: Japanese
Ingredients
- 400 g (2 cups) sushi rice
- 530 ml (2¼ cups) water
- 60 ml (1⁄4 cup) rice vinegar
- 25 g (2 tbsp) sugar
- 6 g (1¼ tsp) salt
- 225 g (1½ cups) chicken breast, diced
- 120 ml (½ cup) teriyaki sauce
- 30 ml (2 tbsp) soy sauce
- 30 ml (2 tbsp) vegetable oil (divided use)
- 4 sheets of nori, cut into strips
- Optional: sesame seeds, chopped green onions for garnish
How to Make Grilled Teriyaki Chicken Onigiri
- Cook the rice: Rinse sushi rice under cold water until clear. Combine rice and water in a rice cooker or heavy pot. Cook as directed or bring to a boil, reduce heat, cover, and simmer for 15 minutes. Rest for 10 minutes.
- Season the rice: Mix rice vinegar, sugar, and salt in a small bowl. Gently fold into warm rice, then let cool to room temperature.
- Prepare the chicken filling: Heat 1 tbsp of oil over medium-high heat. Cook diced chicken until golden and cooked through, 5–7 minutes.
- Add the sauce: Pour in teriyaki and soy sauce. Stir to coat, simmer 2–3 minutes until thickened. Let cool.
- Shape the onigiri: With damp hands, flatten ¼ cup of rice, add a spoonful of teriyaki chicken, and top with more rice. Shape into triangles or balls.
- Grill for crispiness: Heat a grill pan over medium. Brush each rice ball lightly with oil and grill 1–2 minutes per side until golden.
- Finish and serve: Wrap with nori and sprinkle with sesame seeds and green onions.
Tips for the Perfect Onigiri
- Keep your hands damp! Sticky rice loves sticking—moist hands are your best defense.
- Don’t overfill. A generous teaspoon of teriyaki chicken is plenty; too much and it’ll fall apart faster than your weekend meal plan.
- Crisp but not burnt: The grill should be medium heat—think “golden toast,” not “campfire marshmallow.”
- Make ahead: These grilled rice balls are delicious warm or at room temperature, making them ideal for meal prep.
If you want to elevate your Japanese lunch game, drizzle a little extra teriyaki sauce over the top or add a sprinkle of furikake for an extra flavor kick.
A Little Story from My Kitchen
This Teriyaki Chicken Onigiri recipe takes me right back to my first trip to Tokyo. I remember grabbing warm onigiri from a tiny convenience store and being amazed at how comforting something so simple could be. When I got back home, I spent weeks trying to recreate that same flavor—and let’s just say, my family was thrilled to be my official taste-test team.
Now, this recipe has become our Saturday picnic go-to. There’s something so satisfying about seeing everyone unwrap their little rice bundles, eyes lighting up as that teriyaki aroma hits. It’s simple food, but it creates those big, joyful moments that linger long after the last bite.
What to Serve with Teriyaki Chicken Onigiri
Pair these grilled rice balls with a crisp cucumber salad, miso soup, or edamame for a balanced meal. For a heartier spread, try them alongside tempura veggies or gyoza. And if you’re feeling extra fancy, serve them with a side of matcha tea or a cool sparkling drink to balance the rich teriyaki flavor.
They’re equally at home as a quick Japanese lunch, a picnic snack, or part of a cozy family dinner spread. Basically, there’s no wrong time to enjoy them.
How to Store Onigiri
If you’ve got leftovers (lucky you!), wrap each onigiri tightly in plastic wrap and store in the fridge for up to 2 days. To reheat, sprinkle a bit of water on the rice and microwave for 20–30 seconds to bring back that soft texture.
For longer storage, freeze them individually. When ready to eat, microwave directly from frozen for about a minute. Avoid refrigerating for too long—the rice can harden—but grilling or microwaving revives it beautifully.
FAQs About This Onigiri Recipe
Can I use leftover chicken?
Absolutely! Shred or chop cooked chicken and toss it in teriyaki sauce for a quick shortcut.
Do I need a rice cooker?
Nope! A heavy pot with a tight lid works just fine. Just resist the urge to peek while it cooks.
Can I skip the grilling step?
You can, but the crispy exterior makes these grilled rice balls next-level delicious.
Is this recipe good for meal prep?
Yes! Pack them in lunchboxes or bento boxes—they hold up beautifully at room temperature.
Bringing It All Together
Teriyaki Chicken Onigiri is one of those recipes that turns simple ingredients into something truly special. Between the caramelized edges, the savory-sweet filling, and that nostalgic comfort food feel, it’s impossible not to fall in love. Whether you’re making them for yourself, your family, or a crowd, these grilled rice balls are proof that love really is the secret ingredient in every dish.
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