If you’re craving a fun, comforting, and utterly delicious meal that brings a burst of flavor and texture in every bite, this Chicken Rice Ball Recipe is an absolute must-try. Combining tender marinated chicken with perfectly seasoned sushi rice, wrapped in crisp nori, these rice balls are as delightful to make as they are to eat. Perfect for lunch, dinner, or even a picnic snack, this recipe offers a harmonious balance of savory and slightly sweet tastes that will have everyone coming back for more.
Ingredients You’ll Need
The beauty of this Chicken Rice Ball Recipe lies in its simplicity. Each ingredient plays a vital role: from the fluffy sushi rice that forms the base, to the flavorful chicken that adds savory depth, and the nori that provides a satisfying crunch. These carefully chosen ingredients come together to create a dish that is both straightforward and remarkable.
- 4 cups cooked sushi rice: The foundation of our rice balls, sushi rice is sticky enough to hold its shape perfectly.
- 1/2 teaspoon fine salt: Essential for seasoning the rice just right without overpowering subtle flavors.
- 2 tablespoons furikake (optional): A Japanese seasoning that adds a colorful, umami-rich touch to the rice.
- 1/2 pound boneless skinless chicken meat: Drumsticks are preferred for extra juiciness, but any tender cut works well.
- 2 teaspoons soy sauce: Adds a salty depth to the chicken marinade.
- 1 tablespoon sake (or water): Helps tenderize the chicken and balance the marinade.
- 1/4 teaspoon baking soda: A little trick to keep the chicken nice and tender during cooking.
- 1 teaspoon cornstarch: Thickens the sauce beautifully, giving it that glossy finish.
- 1 ½ tablespoons soy sauce: Used in the teriyaki sauce to infuse savory notes.
- 1 tablespoon mirin: Adds a subtle sweetness and depth to the glaze.
- 1 tablespoon brown sugar (firmly packed): Balances the savory with a gentle molasses undertone.
- 1 tablespoon oil: For cooking the chicken perfectly without sticking.
- 1 tablespoon minced garlic: Boosts aroma and richness in the sauce.
- 1 sheet nori (cut into small rectangles): These seaweed strips provide a crisp contrast and hold the rice balls together.
How to Make Chicken Rice Ball Recipe
Step 1: Season the Sushi Rice
Start by mixing your cooked sushi rice with fine salt and furikake if you’re using it. This step infuses the rice with a subtle, savory kick and a hint of texture that makes every bite more enjoyable. It’s important to gently fold the seasoning into the rice to keep the grains intact and fluffy.
Step 2: Marinate the Chicken
Cut your chicken into small, bite-sized pieces for easy filling. In a bowl, combine the chicken with soy sauce, sake (or water), baking soda, and cornstarch, then refrigerate for 30 minutes. This marinade tenderizes the chicken while layering on flavor, ensuring juicy, flavorful morsels inside your rice balls.
Step 3: Cook the Chicken
Heat the oil over medium-high heat and add the marinated chicken pieces. Sauté for 2-3 minutes, or until the chicken is fully cooked through. This quick cooking locks in the juices while giving a slight golden crust that adds texture.
Step 4: Create the Teriyaki Glaze
Stir in minced garlic and let it cook for 30 seconds until fragrant, then pour in the mixture of soy sauce, mirin, and brown sugar. Cook everything together until the sauce thickens into a luscious glaze that coats each piece of chicken perfectly, giving a beautiful shine and rich taste.
Step 5: Form the Rice Balls
Wet your hands with water to prevent sticking. Take about 1/3 cup of the seasoned rice and flatten it slightly. Create a small well in the center and fill it with about 1 tablespoon of the glazed chicken. Cover the chicken with another 1/3 cup of rice and carefully mold the entire ball into a neat triangle. Finally, wrap each rice ball with a small rectangle of nori to add a crisp texture and a splash of color.
How to Serve Chicken Rice Ball Recipe
Garnishes
Sprinkle a little extra furikake or toasted sesame seeds on top of the rice balls for an added crunch and flavor boost. A small dab of spicy mayo or a drizzle of soy sauce on the side can elevate the experience further.
Side Dishes
Chicken rice balls pair beautifully with light, fresh sides such as pickled vegetables, cucumber salad, or a simple miso soup. These accompaniments cut through the richness and keep the meal balanced.
Creative Ways to Present
Arrange the rice balls on a bamboo leaf or wooden platter for a rustic, authentic feel. You could even serve them as part of a bento box with colorful veggies and tamagoyaki for a fun and interactive meal that impresses at any occasion.
Make Ahead and Storage
Storing Leftovers
If you have any leftover chicken rice balls, store them in an airtight container in the refrigerator for up to two days. This helps keep them fresh while retaining their flavor and texture.
Freezing
Chicken rice balls freeze well. Wrap each one individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to one month without sacrificing taste.
Reheating
To reheat, unwrap the rice balls and microwave them for about 1-2 minutes. For best results, cover with a damp paper towel to keep the rice moist. Alternatively, steam them gently until heated through for a softer texture.
FAQs
Can I use other types of rice for the rice balls?
While sushi rice is ideal because of its sticky texture, you can use other short-grain rice varieties. Just make sure the rice is slightly sticky to hold the shape well.
Is there a vegetarian option for the Chicken Rice Ball Recipe?
Absolutely! You can substitute the chicken with grilled or sautéed mushrooms or tofu marinated in similar teriyaki flavors for a savory vegetarian version.
Can I prepare these rice balls without nori?
Yes, the nori provides texture and flavor, but if you prefer, you can skip it or use thin slices of cucumber or lettuce as a wrap for a refreshing twist.
How long does the whole Chicken Rice Ball Recipe take to make?
From start to finish, including marinating and cooking, it takes about 45 minutes, making this a perfect recipe for a delicious but manageable meal.
Can I make these rice balls gluten-free?
To make this recipe gluten-free, use gluten-free soy sauce or tamari. All other ingredients are naturally gluten-free as well.
Final Thoughts
Chicken rice balls bring together the comforting warmth of tender chicken and perfectly seasoned sushi rice in a neat, handheld package that’s as enjoyable to prepare as it is to eat. This Chicken Rice Ball Recipe is a little piece of joy perfect for sharing with family or friends, or even treating yourself to a special meal any day. Give it a try and discover your new favorite way to enjoy chicken and rice!
Print
Chicken Rice Ball Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings (4 rice balls)
- Category: Snack
- Method: Stovetop
- Cuisine: Japanese
Description
Chicken Rice Ball is a delightful Japanese-inspired handheld snack featuring seasoned sushi rice and tender teriyaki chicken, shaped into a portable triangle wrapped with nori seaweed. Perfect as a quick meal or lunchbox treat, it combines savory flavors and satisfying textures in every bite.
Ingredients
Rice Mixture
- 4 cups cooked sushi rice
- 1/2 teaspoon fine salt
- 2 tablespoons furikake (optional)
Chicken Marinade
- 1/2 pound boneless skinless chicken meat (drumsticks preferred), cut into small pieces
- 2 teaspoons soy sauce
- 1 tablespoon sake (or water)
- 1/4 teaspoon baking soda
- 1 teaspoon cornstarch
Teriyaki Sauce
- 1 ½ tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon brown sugar (firmly packed)
Cooking and Garnish
- 1 tablespoon oil
- 1 tablespoon minced garlic
- 1 sheet nori (cut into small rectangles)
Instructions
- Prepare the Rice: In a large bowl, mix the cooked sushi rice with fine salt and furikake if using, ensuring the seasoning is evenly distributed throughout the rice.
- Marinate the Chicken: Place the small pieces of chicken in a bowl and combine with 2 teaspoons soy sauce, sake or water, baking soda, and cornstarch. Mix well to coat the chicken fully, cover, and refrigerate for 30 minutes to tenderize and infuse flavor.
- Cook the Chicken: Heat 1 tablespoon oil in a skillet over medium-high heat. Add the marinated chicken pieces and cook for 2-3 minutes until fully cooked through and lightly browned.
- Add Garlic and Sauce: Add minced garlic to the pan and cook for 30 seconds until fragrant. Then pour in the teriyaki sauce mixture made from 1 ½ tablespoons soy sauce, mirin, and brown sugar. Stir and cook until the sauce thickens and coats the chicken evenly.
- Form the Rice Balls: Wet your hands with water to prevent sticking. Scoop about 1/3 cup of seasoned rice, create a small well in the center, and place 1 tablespoon of the cooked teriyaki chicken inside. Cover with another 1/3 cup of rice and shape into a compact triangle.
- Wrap with Nori: Take a small rectangle of nori and wrap it around the rice ball to hold its shape and add a savory seaweed flavor. Repeat this process to make the desired number of rice balls.
Notes
- Using drumstick meat adds more flavor and juiciness, but any boneless skinless chicken will work.
- Furikake is optional but adds an extra umami kick to the rice.
- Wet hands before shaping the rice balls to prevent sticking.
- Serve rice balls warm or at room temperature for best flavor.
- Store any leftovers wrapped tightly in plastic wrap in the refrigerator and consume within 1 day.
