Soboro Japanese Chicken Onigiri (Ground Chicken)
Chicken onigiri with soboro style ground chicken is savory, super easy, and the ideal hand held lunch or snack.
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Servings: servings
Calories: 288kcal
Equipment
- Dutch Oven or deep skillet
- 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
Notes
Try dipping sauces like spicy mayo, chili sauce, soy sauce with chili oil, or wasabi mayo.
Add thin sliced scallions or dip the outside of the onigiri in furikake or sesame seeds.
There are lots of variations and more tips in the above article.
Nutrition
Nutrition Facts
Soboro Japanese Chicken Onigiri (Ground Chicken)
Amount per Serving
Calories
288
% Daily Value*
Fat
15
g
23
%
Saturated Fat
3
g
19
%
Trans Fat
0.1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
7
g
Cholesterol
78
mg
26
%
Sodium
344
mg
15
%
Potassium
529
mg
15
%
Carbohydrates
21
g
7
%
Fiber
0.3
g
1
%
Sugar
2
g
2
%
Protein
18
g
36
%
Vitamin C
0.002
mg
0
%
Calcium
16
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.