Chicken Rice Balls

Name: Chicken Rice Balls
Prep time: 35 min
Cook time: 25 min
Total time: 1 h 15 min
Yield: 20 balls
Ingredients: 125 grams (4.40 ounces) chicken thighs; 2 tablespoons Teriyaki sauce; 1 cup sushi rice; 1 ½ cups water; 2 tablespoons sushi vinegar; 2 teaspoons caster sugar (super fine sugar); ½ teaspoon salt; 2 teaspoons vegetable oil; 1 (20 grams, ¼ cup) spring (green) onions; 1 tablespoon sesame seeds; Japanese mayonnaise; soy sauce

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Prep Time
35 mins
Cook Time
35 mins
Additional Time
15 mins
Total Time
1 hr 15 mins
Servings
20 balls
Calories
56 kcal
Course
Main Course
Cuisine
Japanese

Chicken Rice Balls

Iris Warren

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Sushi without the seaweed. These chicken rice balls make for a delicious snack and are so simple to make.

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Ingredients

Servings

125 grams (4.40 ounces) chicken thighs
2 tablespoons Teriyaki sauce
1 cup sushi rice
1 ½ cups water
2 tablespoons sushi vinegar
2 teaspoons caster sugar (super fine sugar)
½ teaspoon salt plus extra for chicken
2 teaspoons vegetable oil
1 (20 grams, ¼ cup) spring (green) onions finely chopped
1 tablespoon sesame seeds toasted
Japanese mayonnaise to serve
soy sauce to serve

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Instructions

In a small bowl, combine chicken and teriyaki sauce. Lightly salt chicken. Mix well and let it marinate for 20minutes.
Rinse the rice under cold water until the water becomes clear. Drain well.
Place rice and 1 ½ cups water in a medium saucepan over high heat. Bring to the boil. Then, reduce the heat to low and bring it to a simmer. Gently stir the rice. Cover the rice and simmer for 15minutes. Remove from heat and then allow to rest for 15 minutes covered.
Transfer the cooked rice to a glass bowl. Break up the rice using a wooden spoon and gently mix through the vinegar, sugar, and salt. When the rice has become cool, cover with a damp tea towel. Set this aside. Place rice in fridge for 5 to 10 minutes, covered. This will make it easier to roll out later.
Heat 2 teaspoons vegetable oil in a non-stick frying pan. Place on medium to high heat. Cook the chicken until it is cooked through. Remove from heat. Finely chop the chicken.
Place chopped chicken in a small bowl. Add chopped spring onions and any juices from the frying pan. Mix to combine. Allow to cool.
Dampen your hands with water. Scoop 1 ½ tablespoons of rice and shape into a ball. Repeat until all the rice has been used up.
Take one rice ball and gently flatten. Add 1 teaspoon (5 grams, 0.176 ounces) of chicken in the centre. Do not overfill. Cover the chicken in rice. Repeat.
Sprinkle each rice ball with sesame seeds. Serve with Japanese mayonnaise, soy sauce, or wasabi. Enjoy chilled or at room temperature.

Notes

Make sure your hands are damp when you are shaping the rice balls.
I like to weigh my rice and filling into even portions before I start putting them all together. To do this, I weighed the rice into approximately 30 gram (1.058 ounces) balls and the filling into 5 gram (0.176 ounces) portions.
Marinate your chicken in the teriyaki sauce for at least 20 to 30 minutes. This will allow the flavors to infuse into the chicken.

Nutrition Information

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Serving 1 rice ball Calories 56kcal (3%) Carbohydrates 9g (3%) Protein 2g (4%) Fat 1g (2%) Monounsaturated Fat 1g Cholesterol 10mg (3%) Sodium 190mg (8%) Potassium 28mg (1%)