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Chicken Stir-fry Onigiri

Satisfy your Japanese food sushi and teriyaki craving with this Japanese stirfry onigiri ready in 30 mins! Wholesome ingredients for a healthy and satisfying lunch at-home or carry-out!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course, Side Dish
Cuisine: Asian fusion, Japanese
Keyword: chicken rice, onigiri, rice balls
Servings: 3
Calories: 353kcal


  • 2 cups White Rice preferably sushi rice, if you are using long grain rice, add a bit more water when cooking the rice⁠
  • 1 Chicken Thigh⁠
  • 1/2 Medium Carrot⁠
  • 1 handful dried black fungus strips soaked for 15 mins⁠
  • 2 +1 Tbsp Gluten-free Soy Sauce or Tamari⁠
  • 1 tsp Rice vinegar sub white or apple cider vinegar if needed⁠
  • 1/2 tsp sweetener of choice ⁠
  • 1 tbsp Light tasting Cooking Oil⁠


  • Place rice in rice cooker insert and fill filtered water to the 2 cup marking ⁠
  • Add 1 Tbsp soy sauce, rice vinegar and sweetener to rice and start cooking⁠
  • Cut chicken thigh into 1 cm cubes, mix with 2 tbsp soy sauce and set aside⁠
  • Cut carrots into thin strips and drain soaked black fungus strips⁠
  • Preheat a frying pan on medium heat and add cooking oil⁠
  • Add chicken into pan and cover with lid until chicken releases liquid⁠
  • Add veggie strips into pan and stir until softened and chicken is fully cooked⁠


When rice is cooked and cooled to just able to handle, dip hand in water then take 3 tbsp of cooked rice and place in palm of your hand ⁠
Gently press the rice into a disc, add 1 tbsp of chicken stir fry mixture on top⁠
Take another 3 tbsp of cooked rice and place over the chicken stir fry mixture⁠
Dip hand in water again to prevent sticking, gently press rice ball into shape⁠
Cut nori into 2" by 4" rectangles and wrap each around a side of a onigiri⁠