Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 3 cloves fresh garlic, minced
- 1/4 cup low-sodium soy sauce
- 1 tbsp sugar
- 2 cups sushi rice
- 2 tbsp rice vinegar
Instructions
- Cook the chicken: Boil chicken breasts in water for 15-20 minutes until fully cooked. Season with salt or herbs if desired.
- Shred the chicken: Let the chicken cool slightly, then shred it using two forks and set aside.
- Make the sauce: Combine soy sauce and sugar in a bowl until dissolved. Toss the shredded chicken in the sauce.
- Cook the rice: Rinse sushi rice under cold water until clear, then cook according to package instructions (about 20 minutes). Stir in rice vinegar after cooking.
- Form onigiri: With wet hands, take a handful of warm rice, flatten it in your palm, add some chicken mixture in the center, and shape into triangles or balls.
- Serve: Enjoy immediately or wrap in plastic wrap for later.
Notes
For best flavor, use fresh, high-quality chicken. Rinse sushi rice properly to remove excess starch for better texture. Wet your hands before shaping the rice balls to prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Snack
- Method: Boiling
- Cuisine: Japanese
- Diet: Gluten Free
Nutrition
- Serving Size: 1 rice ball
- Calories: 230
- Sugar: 2g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 60mg