This soboro Japanese chicken onigiri is so easy to make, super delicious, fun to eat, and a perfect hand held snack with protein. Whether you’re meal prepping for the week, need a snack, packing lunches, or whipping up a quick dinner, these ground chicken rice balls are savory, satisfying, and a huge hit with both kids and adults. Onigiri with soboro chicken will surprise you with how simple it is to make and how impressive it looks!
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When I’m at Tokyo Central (the Japanese store near me) I always grab a few onigiri to snack on. They are easy to hold and filling! Homemade onigiri is even better! The rice is fresh and fluffy, it’s not cold, and the flavor is perfect for my taste.
Making the protein soboro chicken or “soboro style” is super simple. It’s basically super chopped up and browned ground meat that texturally, is so tasty and works for onigiri.
Plus, due to motherhood, my time is precious and this recipe is fast! It really is easy and yummy…meeting all the needs of everyone in my family for balanced and good food.
If you haven’t tried onigiri, you’re going to like making and trying this recipe. Also, you can switch the protein to any meat, tofu, plant-based, or fish!
This is an onigiri maker and it makes this Japanese food the perfect shape!
What Is Onigiri?
Onigiri (also known as Japanese rice balls) are handheld rice snacks often filled with savory ingredients and shaped into triangles or rounds. They’re a staple of Japanese convenience stores and bento boxes, and they’ve become popular worldwide for good reason. Onigiri is:
- Easy to eat and pack
- Made with simple Asian pantry ingredients
- Customizable with endless fillings
- Great for snacks, lunches, road trips, or picnics
- Versatile for so many protein choices to go with rice.
What Is Soboro Chicken?
Soboro chicken is a classic Japanese ground meat dish where seasoned ground chicken is cooked until it’s crumbly and slightly caramelized.
Soboro refers to the method. In Japanese cooking, soboro refers to finely ground meat, fish, or egg that is cooked until crumbly and seasoned. It’s often used as a topping for rice dishes.
The meat is often served over rice (Soboro Don) or in this recipe, used as a filling for onigiri with ground chicken.
Why Onigiri with Soboro Chicken Is the Ultimate Snack
- Protein + Carb Combo: Ground chicken + sticky rice = nourishing, balanced fuel.
- Kid-Friendly: Easy to hold, no utensils needed, and just enough sweetness to make it fun.
- Low Effort, High Reward: Basic ingredients, big flavor payoff.
- Meal Prep Magic: Make a batch and store for lunchboxes or grab-and-go snacks.
- Customizable: Add spice, furikake, or even wrap it all in nori for that extra bite.
Ingredients for Soboro Chicken Onigiri
This recipe yields about 6-8 onigiri depending on size.
Make the Soboro Chicken
- 1 lb ground chicken – You can also use your own grounded chicken breasts.
- 2 tbsp neutral oil (like avocado or canola) – for searing
- ¼ tsp garlic powder – You can use fresh or powder. The garlic powder keeps the flavor going without having garlic bits in the mix.
- 1 tbsp dark brown sugar – Gives lots of flavor, balance, and caramelization.
- 2 tbsp low-sodium soy sauce
- ½ tbsp sesame oil
- ½ tbsp low-sodium soy sauce (added after cooking)
- Salt and pepper to taste
For the Onigiri
- 2–3 cups cooked rice (short grain, sushi rice, jasmine, or a mix)
- Seaweed snacks or nori wrappers, cut into strips for wrapping
- Optional: furikake, finely sliced scallions, or miso for variations
Dipping Sauces
- Spicy Mayo
- Wasabi Mayo
- Red Chili Sauce
- Chili Crunch
- Japanese BBQ Sauce
- Mentsuyu Sauce
- Yakiniku Sauce
Rice tip: Mixing jasmine rice with short grain or sushi rice gives you that perfect stickiness while keeping the rice fluffy.
Equipment You’ll Need
- Dutch oven or deep skillet
- Mixing bowl
- Whisk
- Spatula
- Two small bowls (for rice and chicken)
- Plate (for shaping station)
- Onigiri triangle mold – You can opt for balls shaped with your hands as well.
- Plastic wrap or storage containers
How to Make Japanese Chicken Onigiri with Soboro Chicken
Cook the Soboro Chicken
- Heat a Dutch oven or skillet over medium-high heat.
- Add the oil, then the ground chicken. Let it simmer for a few minutes without stirring—this helps reduce liquid.
- Begin breaking up the chicken with your spatula.
- In a small bowl, whisk together the garlic powder, brown sugar, soy sauce, and sesame oil.
- Pour the sauce into the skillet with the chicken. Continue cooking, breaking, mixing, and tossing until the chicken becomes golden, crumbly, and seared over high heat. 8-10 minutes. Season to taste with extra salt and pepper.
- Turn off heat. Add an additional ½ tbsp of soy sauce and mix well.
Pro tip: Add a pinch of extra salt here because your rice will be unseasoned.
Prepare the Rice
Cook your rice (ideally short grain or a jasmine-short grain mix) and let it cool just enough to handle. Warm rice is easier to shape than cold rice.
Assemble the Onigiri
- Place your rice and soboro chicken in two separate bowls.
- Set a plate in front of you with your onigiri mold.
- Using a spoon, layer in a small amount of chicken, followed by rice, another bit of chicken, and a top layer of rice. Gently mix it together in the mold with your spoon.
- Press firmly using the mold’s top to shape the triangle.
- Release and set the shaped onigiri on your plate.
- Repeat with the remaining ingredients.
Wrap and Serve
- When ready to serve, wrap each onigiri with a strip of seaweed snack or nori to act as a “handle.” Do this last when ready to eat or else the seaweed will become soft!
- Serve warm or at room temp.
- Store leftovers in plastic wrap or airtight container.
Step by Step Image
Best Tips
- Use freshly cooked rice that’s still warm and sticky
- Press your onigiri firmly so it holds its shape but not too hard that it becomes dense
- Let the chicken caramelize a little in the pan for extra flavor
- Don’t overfill the mold—less is more when layering
- Don’t add seaweed until you are ready to eat!
- Have fun experimenting with different proteins and flavor sauces.
Serving Ideas
- Add to a fast lunch or bento box with cucumber salad and fruit.
- Pack in foil or plastic wrap for lunch or hiking.
- Serve as a side with miso soup.
- Pair with pickled daikon for a bright bite.
- Great dipped in a little soy sauce + chili oil.
Flavor Variations
Want to customize your ground chicken onigiri?
- Spicy: Add chili oil, gochujang, or sriracha to the chicken while cooking
- Miso flavor: Add 1 tsp white miso to your sauce base
- Furikake crust: Press furikake on the outside edge for extra umami
- Full wrap: Wrap the entire onigiri in a sheet of nori like a sushi hand roll
- Scallion mix: Stir chopped scallions into the rice or chicken for freshness
This soboro chicken onigiri is one of those recipes that feels cozy and nourishing but comes together with minimal effort.
It’s fun to eat, easy to transport, and endlessly adaptable. Whether you’re looking for a kid-friendly onigiri recipe with chicken, a lunchbox hero, or a new weeknight snack—you’ve found your match.
Did you try this recipe? Share your pictures on Instagram and tag @jackielikesrice and Pin, Share, or Comment below! Thank you for your support.
Soboro Japanese Chicken Onigiri (Ground Chicken)
Equipment
- Dutch Oven or deep skillet
- mixing bowl
- whisk
- spatula
- Two small bowls
- plate (for shaping station)
- Onigiri Maker You can opt for balls shaped with your hands as well.
- Plastic wrap or storage containers
Ingredients
For the Soboro Chicken
- 1 lb ground chicken You can also use your own grounded chicken breasts.
- 2 tbsp neutral oil like avocado or canola – for searing
- ¼ tsp garlic powder You can use fresh or powder. The garlic powder keeps the flavor going without having garlic bits in the mix.
- 1 tbsp brown sugar
- 2 tbsp low-sodium soy sauce
- ½ tbsp sesame oil
- ½ tbsp low-sodium soy sauce added after cooking
- Salt and pepper to taste
For the Onigiri
- 2 cups cooked rice 2-3 cups of rice – short grain, sushi rice, jasmine, or a mix
- Seaweed snacks or nori wrappers cut into strips for wrapping
- dipping sauces optional
Instructions
Cook the Soboro Chicken
- Heat a Dutch oven or skillet over medium-high heat. Add the oil, then the ground chicken. Let it simmer for a few minutes without stirring—this helps reduce liquid.2 tbsp neutral oil, 1 lb ground chicken
- Begin breaking up the chicken with your spatula.
- In a small bowl, whisk together the garlic powder, brown sugar, soy sauce, and sesame oil.¼ tsp garlic powder, 1 tbsp brown sugar, 2 tbsp low-sodium soy sauce, ½ tbsp sesame oil
- Pour the sauce into the skillet with the chicken. Continue cooking, breaking, mixing, and tossing until the chicken becomes golden, crumbly, and seared over high heat. 8-10 minutes. Season to taste with extra salt and pepper.Salt and pepper to taste
- Turn off heat. Add an additional ½ tbsp of soy sauce and mix well.Pro tip: Add a pinch of extra salt here because your rice will be unseasoned.½ tbsp low-sodium soy sauce
Step 2: Prepare the Rice
- Cook your rice (ideally short grain or a jasmine-short grain mix) and let it cool just enough to handle. Warm rice is easier to shape than cold rice.2 cups cooked rice
Step 3: Assemble the Onigiri
- Place your rice and soboro chicken in two separate bowls. Set a plate in front of you with your onigiri mold.
- Using a spoon, layer in a small amount of chicken, followed by rice, another bit of chicken, and a top layer of rice. Gently mix it together in the mold with your spoon.
- Press firmly using the mold’s top to shape the triangle. Release and set the shaped onigiri on your plate. Repeat with the remaining ingredients.
Step 4: Wrap and Serve
- When ready to serve, wrap each onigiri with a strip of seaweed snack or nori to act as a “handle.” Do this last when ready to eat or else the seaweed will become soft!Serve warm or at room temp. Store leftovers in plastic wrap or airtight container.Seaweed snacks or nori wrappers, dipping sauces
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