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Teriyaki chicken sushi rice balls recipe
Teriyaki chicken sushi rice balls recipe
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Kid-friendly teriyaki chicken balls, ideal for school lunches, simple and fast to make.
Ingredients:
  • 400.00 gm sushi rice
  • 82.50 ml rice wine vinegar
  • 20.00 gm caster sugar
  • 2.40 gm salt
  • 9.20 gm vegetable oil
  • 250g chicken tenderloins (see notes)
  • 62.50 ml teriyaki sauce
  • 1 green onion, thinly sliced
  • 24.00 gm sesame seeds, toasted
  • Japanese mayonnaise, to serve
  • Wasabi, to serve
  • Salt-reduced soy sauce, to serve
Instructions:
  • Rinse the rice in a sieve under cold running water until the water runs clear, then let it drain well.
  • In a medium saucepan, combine rice and 2 cups of cold water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let it stand covered for 10 minutes before serving.
  • Transfer the rice to a spacious glass or ceramic bowl and gently break apart any lumps using a spatula. Carefully fold in the vinegar, sugar, and salt, lifting and turning the rice until it cools down. Cover the bowl with a damp tea towel and set it aside.
  • Heat oil in a small non-stick frying pan over medium-high heat. Sear chicken for 5 minutes until almost cooked through. Add teriyaki sauce and cook for another 2 to 3 minutes until chicken is fully cooked and sauce thickens. Remove from heat, finely chop chicken, and mix in a bowl with green onion and pan juices. Let it cool for 10 minutes.
  • With moistened hands, shape the rice into 22 rounds each using 1 rounded tablespoon. Indent each ball with a finger, add a bit of the chicken mixture, then reshape the rice to encase the filling. Transfer to a plate, sprinkle with sesame seeds, and refrigerate until ready to serve.
  • Enjoy the rice balls with a side of mayonnaise, wasabi, and soy sauce for dipping.

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