Soboro Onigiri


Simply Onigiri funa dn creative recipes for Japanese rice ballsSoboro literally means “finely crumbled”. It can be made from chicken, pork, beef, prawns or eggs and is a great dish to prepare in advance and store. It goes well with rice and onigiri and can be used for a variety of dishes. You can keep soboro in an airtight container for up to a week in the refrigerator or a month in the freezer.

  • Yield: 4


  • 1 tbsp Vegetable oil
  • 9 oz (250 g) Minced lean chicken
  • 2 tbsp Sugar
  • 2 tbsp Mirin
  • 3 tbsp Japanese soy sauce (shoyu)
  • 0.8 Sake (25 ml)
  • 17 oz (480 g) Cooked Japanese short grain rice
  • 4 Nori seaweed sheets
How to Make It
  1. To make chicken soboro, heat vegetable oil in a frying pan and cook minced chicken. Use a pair of chopsticks to separate the meat into small pieces.
  2. Lower heat and add sugar, mirin, soy sauce and sake. Cook until moisture evaporates, about 30 minutes, mixing constantly with chopsticks. Remove from heat and set aside to cool.
  3. Combine rice and chicken mixture in a bowl and mix well.
  4. Place cling wrap in a rice bowl and scoop one-quarter of the rice mixture into the bowl. Pull out rice together with cling wrap and mould rice into a ball or triangle. Remove cling wrap and wrap rice ball with nori as desired. Repeat with the remaining ingredients.

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