Rinse 2 cups of sushi rice under cold water until the water runs clear. Cook the rice with 2.5 cups of water, bringing it to a boil, then reducing to low for 15 minutes. Let it sit for 10 minutes to steam.

Shred or dice your cooked chicken into small pieces. Mix with 2 tablespoons of soy sauce and a pinch of salt in a bowl.

Once the sushi rice has cooled, wet your hands and take a handful of rice (approximately 1/4 cup). Flatten it, create a small indentation, add 1 tablespoon of chicken filling, and mold the rice around it.

Cut nori into strips or squares and wrap around the Onigiri, leaving the top exposed.

Serve on a platter or store in an airtight container for later.