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Teriyaki Chicken Onigirazu

Prep Time:

15 Minutes

Cook Time:

8 Minutes


2 Servings



About the Recipe

Whenever I make teriyaki chicken, I make a point of making more than I need and storing some away in the fridge to use a day or two later - that way, I can have a lunch like this ready in minutes.


100g cooked japanese rice 

2 tbsps mayo

1 chicken breast, sliced in half 

2 tbsps teriyaki sauce*

3 small lettuce leaves, shredded

2 sheets nori

plain flour for dusting

black pepper


some veg oil for frying

*you can find my recipe for teriyaki sauce in the stocks and  sauces section


dust the chicken with the flour and fry for 3-4 mins turning 2 - 3 times

add the teriyaki sauce and fry a further 1 - 2 mins, then set aside

place a sheet of nori onto a sheet of clingfilm with a corner at the top and bottom

spread a 1/4 of the rice over the centre of nori sheet

pile 1 slice of chicken & 1/2 of the shredded lettuce on the rice, then add another 1/4 of the rice

holding the top and bottom corners of the nori sheet close the nori over the filling

now do the same with the right and left corner of the nori sheet

wrap into a parcel using the clingfilm

cut in half using a sharp knife

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