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
Scale
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.
