How to Make Chicken Onigirazu (鶏おにぎらず)

Have you ever wondered if there’s a fun, mess-free way to enjoy rice, meat, and egg all in one bite? Something like a sandwich, but made with rice and seaweed instead of bread?

Welcome to the world of Onigirazu, Japan’s clever twist on a rice ball that’s shaped like a sandwich. And today, we’re making a delicious version: Chicken Onigirazu (鶏おにぎらず) — juicy ground chicken, rolled omelet, fluffy rice, and shiso leaves, all wrapped in crispy seaweed. It’s easy to make, full of flavor, and perfect for lunch boxes, picnics, or even breakfast on the go!

Let’s explore how to make this delicious Japanese favorite step by step.

Table of Contents

What Makes Chicken Onigirazu (鶏おにぎらず) Special?

Chicken Onigirazu combines the comfort of Japanese home cooking with the ease of a portable sandwich. Unlike traditional onigiri (rice balls), which are usually triangle-shaped and filled in the center, Onigirazu means “not formed” — because you don’t have to mold it tightly. It’s a lazy rice ball, but in the best possible way!

This recipe is:

• Quick – about 30 minutes from start to finish.
• Easy – simple cooking techniques with no special tools needed.
• Kid-friendly – easy to hold and fun to eat.
• Customizable – change the fillings to match your taste.

But first, what exactly is Chicken Onigirazu?

Chicken Onigirazu (鶏おにぎらず) @JapanDishes

What is Chicken Onigirazu (鶏おにぎらず)?

Chicken Onigirazu (鶏おにぎらず) is a square-shaped rice wrap filled with seasoned ground chicken, fluffy tamagoyaki-style egg, and fragrant shiso leaves. It’s layered like a sandwich but wrapped with roasted seaweed instead of bread. Every bite gives you soft rice, savory meat, fluffy egg, and a fresh herbal touch. It’s one of the most popular bento box stars in Japan—and for good reason!

Chicken Onigirazu (鶏おにぎらず) @JapanDishes

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Essential Ingredients

To make the best Chicken Onigirazu, you’ll need just a few basic ingredients that create layers of flavor. Here’s what you need and why:

Main Ingredients

• Ground Chicken (130g)
  Lean and full of protein. It cooks fast and absorbs flavor beautifully.
  Substitute: ground turkey or tofu crumbles.
• Soy Sauce (1 ½ tablespoons)
  Adds savory umami flavor.
• Sugar and Sake (1 tablespoon each)
  Balances the soy sauce with sweetness and mild acidity.
  No sake? Use rice vinegar or water with a pinch of sugar.
• Grated Ginger (2cm from tube)
  Freshens and lifts the chicken flavor.
• Eggs (2 servings)
  Used to make a soft Japanese-style omelet (Tamagoyaki-style).
• Water (2 tablespoons)
  Helps thin the egg for a soft texture.
• Japanese Soup Stock (½ teaspoon granules)
  Adds extra umami to the eggs.
  Substitute: crushed bouillon cube or dashi packet.
• Mirin (1 teaspoon)
  A sweet rice wine that rounds out the egg flavor.
• Salad Oil (a little)
  For cooking the omelet smoothly.
• Cooked Hot Rice (300g)
  Use short-grain or sushi rice for best results.
• Shiso Leaves (6 leaves)
  Adds a fresh, minty, slightly citrusy flavor.
  Substitute: basil or baby spinach.
• Nori (2 full-size roasted seaweed sheets)
  The outer wrap. Gives flavor and keeps it all together.

Step-by-Step Instructions

Now let’s walk through the steps to create your own homemade Chicken Onigirazu (鶏おにぎらず).

Step 1: Prepare the Ground Chicken

1. In a microwave-safe bowl, mix:
   • 130g ground chicken
   • 1 ½ tablespoons soy sauce
   • 1 tablespoon sugar
   • 1 tablespoon sake
   • 2 cm grated ginger (tube)

1. Loosely cover with plastic wrap.
2. Microwave at 600W for 2 minutes and 30 seconds.
3. Carefully remove and stir with a fork or chopsticks, breaking up the meat into small crumbles. If needed, microwave for 30–60 seconds more.
4. Let it cool while you prepare the egg. This helps the flavors settle and keeps the rice from getting soggy.

Step 2: Make the Japanese Rolled Omelet

1. In a small bowl, whisk together:
   • 2 beaten eggs
   • 2 tablespoons water
   • ½ teaspoon Japanese soup stock granules
   • 1 teaspoon mirin
2. Heat a small nonstick pan over medium heat and oil it using a paper towel.
3. Pour in a quarter of the egg mixture.
4. Once the egg sets slightly, fold it toward you using a spatula.
5. Add more egg and keep rolling the cooked part forward.
6. Repeat until all the egg mixture is used. You should end with a long rolled omelet.
7. Press gently with a spatula to shape it into a flat log.
8. Cut the omelet in half. Set aside.

Secrets to Success and Expert Tips

• Don’t skip the cooling time! Let the chicken cool before adding it to the rice — this keeps the nori from becoming soggy.
• Use warm rice, not hot. Warm rice spreads easily and sticks together without melting the nori.
• Wrap tightly. Use plastic wrap to shape the onigirazu square and let it rest so everything sticks together.
• Use a sharp, wet knife to cut. Wipe between slices to keep the cut clean and beautiful.

Assembly Guide: How to Build Your Chicken Onigirazu

This is the fun part—like building a sandwich, but with Japanese ingredients!

Step 1: Prepare Your Station

Lay out:

• Plastic wrap
• Nori (shiny side down)
• Cooked rice
• Chicken
• Omelet
• Shiso leaves

Step 2: Build the Layers

1. Lay a full sheet of roasted nori on plastic wrap.
2. In the center of the nori, add the first layer:
   • ¼ of the warm rice
   • 2 shiso leaves
   • Half the minced chicken
   • One piece of omelet
   • 1 more shiso leaf
   • Top with another ¼ of rice

1. Fold each corner of the nori toward the center to close the square.
2. Wrap tightly with the plastic wrap.
3. Let it sit for 5–10 minutes to help everything settle.
4. Cut in half with a sharp, wet knife.

Chicken Onigirazu (鶏おにぎらず) @JapanDishes

Storage and Make-Ahead Tips

Chicken Onigirazu can be made ahead and stored safely. Here’s how:

• Make ahead: You can prepare the meat and eggs a day in advance. Store in separate containers in the fridge.
• Fully assembled Onigirazu: Wrap tightly and refrigerate for up to 24 hours. Best eaten within a day.
• Reheating: Not recommended after wrapping, as the nori can get rubbery. Instead, warm the chicken and rice separately and assemble fresh if you prefer it warm.
• Freezing: Not suitable for freezing due to texture changes in the rice and nori.

Creative Recipe Variations

Here are some fun ways to switch it up!

• Spicy Chicken Onigirazu: Add chili flakes or a bit of spicy miso to the chicken.
• Teriyaki Version: Replace the soy sauce mix with homemade teriyaki glaze.
• Cheesy Egg: Add a slice of cheese inside the omelet for a creamy bite.
• Vegetarian Onigirazu: Replace chicken with sautéed mushrooms or tofu.
• Kids’ Version: Skip the shiso and use cooked carrots or cucumber for a milder taste.

Conclusion

Now you know how to make Chicken Onigirazu (鶏おにぎらず) — a Japanese rice wrap that’s easy, delicious, and totally customizable. It’s great for any time of day and perfect for on-the-go meals or bento boxes.

Once you master the basics, feel free to play with the fillings and make it your own. The beauty of Onigirazu is how flexible and fun it is!

Why not try making it this weekend?

FAQs About Chicken Onigirazu (鶏おにぎらず)

Q: Is Chicken Onigirazu healthy?

Yes! It’s packed with protein from chicken and egg, plus fresh herbs and seaweed. Use brown rice for extra fiber.

Q: Can I use leftover chicken?

Absolutely. Just shred or chop it small and season before using.

Q: What can I use instead of shiso leaves?

Try basil, lettuce, or even spinach for a similar texture.

Q: How do I keep the nori from getting soggy?

Cool the chicken and omelet before assembling. Wrap tightly and eat within a day.

Q: Is this gluten-free?

Use tamari instead of soy sauce and check your soup stock ingredients to make it gluten-free.

Q: Can kids eat this?

Yes! Just tone down the ginger or skip shiso if they’re picky.

Let your creativity shine, and enjoy making this Japanese comfort food favorite at home. Want more recipes like this? Explore our full collection of easy Japanese dishes at JapanDishes.com and for more travel tips JapanToVisit.com.