Rinse 1 cup of sushi or short-grain rice under cold water until the water runs clear. Transfer to a rice cooker or pot, add 1.5 cups of water, and cook according to instructions.

Shred or chop 1 cup of cooked chicken (breast or thigh). In a pan over medium heat, sauté the chicken with a splash of oil and season with 1 tablespoon of soy sauce for about 5 minutes.

Wet your hands, take a handful of rice, and mold it into a shape. Create an indentation in the center, spoon in chicken, and cover with more rice, pressing gently.

Cut nori into strips and wrap around each onigiri, if desired. Arrange on a serving platter.

Serve immediately or store leftovers in an airtight container in the refrigerator for up to 3 days.