Chicken Rice Ball Recipe

Why You’ll Love This Recipe

Chicken Rice Balls are a delightful fusion of flavors and textures. The soft, slightly sticky sushi rice combined with savory marinated chicken creates a delicious bite-sized treat. Whether you’re preparing them for a picnic, lunchbox, or a casual dinner, they’re sure to impress. Plus, they’re customizable! You can mix in your favorite fillings or adjust the seasonings as you like.

How to Make Chicken Rice Balls

Ingredients

• 4 cups cooked sushi rice
• 1/2 teaspoon salt (make sure it is fine salt so it can distribute better in the rice)
• 2 tablespoons furikake (optional)
• 1/2 pound boneless skinless chicken meat (I used drumsticks)
• 2 teaspoons soy sauce
• 1 tablespoon sake (or water)
• 1/4 teaspoon baking soda
• 1 teaspoon cornstarch
• 1 ½ tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon brown sugar (firmly packed)
• 1 tablespoon oil
• 1 tablespoon minced garlic
• 1 sheet nori (cut into small rectangles)

Directions

1. After cooking the sushi rice, mix it with 1/2 a teaspoon of salt and 2 tablespoons of furikake. (I actually sprinkled the furikake on the onigiri after shaping them, but in hindsight, it’s better to add it directly to the rice.)
2. Cut the chicken meat into small pieces. Transfer to a bowl with the rest of the marinade ingredients. Mix until well combined, then refrigerate for 30 minutes.
3. In a small bowl, combine the teriyaki sauce ingredients.
4. Heat 1 tablespoon of oil in a large nonstick pan over medium-high heat. Add the marinated chicken and cook for 2-3 minutes until cooked through.
5. Reduce the heat to medium. Add the garlic and cook for 30 seconds. Add the sauce mixture and continue cooking until the sauce thickens into a glaze. Remove from heat.
6. To wrap the onigiri, wet your hands with water, then scoop 1/3 cup of rice into your palm. Make a small well in the center and fill it with 1 tablespoon of filling. Scoop another 1/3 cup of rice to cover the filling, then use your hands to shape it into a triangle. Wrap with a strip of nori.

Tips to Make Chicken Rice Balls

• Make sure your hands are wet when shaping the rice balls; this helps prevent the rice from sticking to your hands.
• Adjust the seasoning according to your taste; don’t shy away from experimenting with different sauces or adding extra vegetables in the filling.

How to Serve Chicken Rice Balls

Chicken Rice Balls are great served warm or at room temperature. Pair them with dipping sauces like soy sauce, or enjoy them with a side of pickled vegetables for an extra crunch. They also make a fantastic snack or a light meal.

How to Store Chicken Rice Balls

Store leftover Chicken Rice Balls in an airtight container in the refrigerator. They’re best eaten within a couple of days but can last up to four days when stored properly.

Variation

Feel free to switch up the filling! You can add vegetables such as avocado, cucumbers, or even spicy tuna for a different taste. Alternatively, use grilled shrimp or tofu for a vegetarian option.

FAQs About Chicken Rice Balls

1. Can I use regular rice instead of sushi rice?
   While sushi rice gives the best texture, you can use regular short-grain rice if you wash it well and cook it precisely to achieve stickiness.

2. Is there a vegan option for this recipe?
   Yes! You can substitute the chicken with marinated tofu or a mix of seasonal vegetables.

3. How long does it take to prepare Chicken Rice Balls?
   It takes about 1 hour to prepare and serve, including the marinating time for the chicken.

4. Can I freeze Chicken Rice Balls?
   Yep! You can freeze them. Just make sure they’re completely cooled before placing them in an airtight container. Reheat them gently before serving.

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