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Heat up a frying pan on a medium high heat. Once hot, add 1 tsp cooking oil and 100 g ground chicken and fry until browned.
Add 1 tbsp soy sauce, ½ tbsp mirin, 1 tsp sugar and 1 tsp sake to the pan and fry everything together. When the liquid has fully absorbed, remove from the heat.
Add 600 g cooked Japanese short-grain rice and the seasoned chicken to a large bowl and mix thoroughly. Once evenly distributed, I recommend dividing into equal portions to ensure all the onigiri are the same size.
Shape the rice in a onigiri mold. If shaping by hand, see my article how to shape the perfect rice ball.
Once your onigiri are shaped, wrap them with nori. Eat them straight away or put them in your lunch box with an ice pack.