Chicken Soboro Onigiri (Japanese Ground Chicken Rice Ball) Recipe + Video

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“So so good, I made these for my lunch today and I was not disappointed at all.”
– ShyFoodLover

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What is Chicken Onigiri?

Chicken Onigiri is a Japanese rice ball dish where ground chicken’s sweet and savory flavors meet the simplicity of freshly cooked Japanese rice.

This seasoned chicken is expertly mixed with the rice, ensuring every bite contains a harmonious blend of flavors. The mixture is traditionally shaped into a triangle, creating a handheld treat that’s both satisfying and convenient.

The beauty of Chicken Onigiri lies in its simplicity and the contrast between the unadorned rice and the flavorful chicken. It’s a perfect example of how a few ingredients, combined with care and skill, can create a dish that’s both comforting and delicious.

Japanese-style pan-fried ground chicken (soboro) is popular for bento boxes and dishes such as Sanshoku Donburi.

Onigiri rice ball flavoured with soboro chicken

How I Developed This Recipe

Having made my own bento since high school, I’ve become quite good at making onigiri if I do say so myself. This experience was really valuable when I was putting this recipe for chicken onigiri together.

I spent a lot of time perfecting the flavor of the soboro until it met my standards for taste and quality. After making a few tweaks and doing some taste tests, I finally nailed the soboro flavor I was looking for.

The chicken is seasoned perfectly, with a delicious savory and sweet flavor that goes great with the rice without overpowering it. Why not give it a go for your lunch?

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make Chicken Onigiri at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

If you prefer to watch the process in action, check out my YouTube video of this recipe for a complete visual walkthrough!

STEP

Frying the Chicken

frying ground chicken in a small frying pan

First, let’s heat up a frying pan over medium-high heat. When it’s hot, add cooking oil and ground chicken.

What kind of ground chicken can I use?

You can choose between ground chicken thighs (more flavorful), breasts (leaner), or a mixture of both. Alternatively, ground turkey works well as an alternative.

Fry it until it’s nicely browned. It’s important to wait for the pan to get hot before adding the chicken for that perfect sear.

STEP

Seasoning the Chicken

cooked ground chicken seasoned with Japanese seasonings to make soboro chicken

Next, add soy sauce, mirin, sugar, and sake to the pan. Fry everything together until the liquid has fully absorbed. If you want extra flavor, you can add a little bit of minced ginger or garlic at this point.

Once done, remove it from the heat. This step is key for flavor!

STEP

Mixing Rice and Chicken

soboro chicken and rice in a glass mixing bowl

Now, take a large bowl and add cooked Japanese short-grain rice and the seasoned chicken. Mix them thoroughly.

Make sure to use Japanese rice!

For the best onigiri, stick with Japanese short-grain rice. Other rice types just won’t hold their shape the way you want. For tips on the brand recommendations and how to cook them, check out my Japanese rice guide.

I always divide them into equal portions afterward. This ensures each onigiri has the same size and taste.

STEP

Shaping the Onigiri

soboro chicken mixed with rice and placed in a plastic onigiri mold

Prepare your mold and then shape the rice. If you’re shaping by hand, check out my article on ‘How to Shape the Perfect Rice Ball.’

For seasoned rice like this chicken onigiri, I personally prefer to use mold to make rice balls stay in shape. This is because the moisture in the mince makes it harder to shape.

STEP

Wrapping and Storing Onigiri

soboro chicken onigiri wrapped in nori held in a hand

Once your onigiri are shaped, wrap them with nori. You can eat them immediately or pack them in your lunch box with an ice pack.

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How to Store

For optimal flavor, enjoy rice balls fresh and avoid storing them at room temperature or in the fridge. To store, freeze them by wrapping them in plastic (excluding nori) while warm, then transferring them to a freezer bag after cooling.

Frozen onigiri lasts about a month but tastes best within two weeks. Microwave for defrosting.

FAQ

What kind of rice is used for onigiri?

To ensure onigiri keeps its shape, we use Japanese short-grain white rice, which is a bit sticky (the same kind used for sushi).

Should I use cooking sake or drinking sake?

When a recipe on Sudachi calls for “sake,” it refers to pure, unsalted sake, not cooking sake. If substituting with cooking sake, adjust the recipe’s salt accordingly. Sudachi’s dishes are crafted using drinking sake. For a deeper understanding of sake in Japanese cooking, including selection and substitutes, consult the Sake 101 post by a seasoned chef with over 30 years in the culinary industry.

Is onigiri the same as sushi?

Sushi is made with rice mixed with vinegar, salt, and sugar, whereas onigiri is made with simple salted or flavored rice. They are also shaped differently, so no, onigiri and sushi are not the same.

I hope you enjoy this Chicken Onigiri recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!

More Onigiri Recipes

Hungry for more? Explore my onigiri recipe collection to find your next favorite dishes!