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5.0 from 24 votes

Chicken Soboro Onigiri (Japanese Ground Chicken Rice Ball)

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 6 rice
Course: Breakfast , Snacks , Lunch
Cuisine: Japanese

Ingredients

  • 600 g cooked Japanese short-grain rice
  • 1 tsp cooking oil
  • 100 g ground chicken
  • 1 tbsp soy sauce
  • ½ tbsp mirin
  • 1 tsp sugar
  • 1 tsp sake
  • 6 trips sushi nori seaweed nori

Instructions

    Cup of Yum
  1. Heat up a frying pan on a medium high heat. Once hot, add 1 tsp cooking oil and 100 g ground chicken and fry until browned.
  2. Add 1 tbsp soy sauce, ½ tbsp mirin, 1 tsp sugar and 1 tsp sake to the pan and fry everything together. When the liquid has fully absorbed, remove from the heat.
  3. Add 600 g cooked Japanese short-grain rice and the seasoned chicken to a large bowl and mix thoroughly. Once evenly distributed, I recommend dividing into equal portions to ensure all the onigiri are the same size.
  4. Shape the rice in a onigiri mold. If shaping by hand, see my article how to shape the perfect rice ball.
  5. Once your onigiri are shaped, wrap them with nori. Eat them straight away or put them in your lunch box with an ice pack.
  6. Enjoy!

Notes

  • If you have leftovers, wrap each individual onigiri in plastic wrap without nori and place them in an airtight container in the freezer. (This prevents freezer burn.)
  • Best eaten within 1 month. Microwave to defrost and enjoy with fresh nori.
  • Refrigeration is not recommended.