Ingredients
Equipment
Method
- Warm a frying pan over medium-high heat. Add the cooking oil, then the ground chicken. Cook, breaking the meat apart, until it turns brown.
- Pour in the soy sauce, mirin, sugar, and sake. Stir well to coat the chicken and continue frying until the sauce is fully absorbed.
- Transfer the cooked rice to a large bowl. Add the seasoned chicken and mix thoroughly until the soboro is evenly distributed.
- Divide the rice mixture into six equal portions and form each into a triangle using an onigiri mold or by shaping with your hands.
- Wrap a strip of nori around each rice ball. Serve immediately, or pack for later with an ice pack if needed.
Nutrition
Notes
You can substitute ground turkey for the chicken if desired; both work equally well with the sweet-savory seasoning. For best results, allow the rice to cool slightly before handling, as this makes shaping easier but still helps the rice stick together. To keep the nori crisp, wrap the rice balls just before eating or packing. These rice balls are freezer-friendly: store individually wrapped in plastic once cooled, and reheat from frozen in the microwave, adding nori after reheating. Always use an ice pack when packing onigiri in a lunch box to keep them food-safe until ready to eat.