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Teriyaki Chicken Rice Balls
 
recipe image
Prep Time: 40 min
Cook Time: 15 min
Ready In: 55 min
Servings: 6
Teriyaki Chicken Rice Balls (continued) 2 of 3
Ingredients:
  • 1 1/2 cups sushi rice
  • 1/4 cup rice wine vinegar
  • 1 tbsp. granulated sugar
  • 1/2 tsp. salt
  • 1 (10 oz.) can Chicken in Water, drained and shredded
  • 1/4 cp teriyaki sauce (store-bought or homemade)
  • 1/2 cup sesame seeds
  • 1 tbsp. chopped fresh chives (optional)
  • Soy sauce (optional)
Teriyaki Chicken Rice Balls (continued) 3 of 3
Instructions:
 

In fine-mesh strainer, rinse rice under cold running water until water runs clear. In small saucepan, combine rice and 1 1/2 cups water; bring to simmer over medium-high heat. Reduce heat to low; cover and cook for 12 to 15 minutes or until rice is tender and liquid is absorbed. Let stand for 5 minutes.

Meanwhile, stir together vinegar, sugar, and salt; toss with rice. Cool completely. With wet hands, shape 1/4 cup rice into a patty. Place about 1 tbsp chicken tossed in teriyaki sauce in the center; shape rice around chicken to enclose filling, forming ball. Repeat with remaining rice and chicken. Roll balls in sesame seeds; garnish with chives and serve with soy sauce for dipping (if using).

Tip: Add 1/4 tsp wasabi paste to soy sauce for a spicy kick if desired.