Chicken Rice Balls
Delightful bites of sushi rice shaped around tender marinated chicken, wrapped in crispy nori.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Japanese
- Diet: Paleo
Ingredients
Scale
- 2 cups sushi rice
- 2 1/2 cups water
- 1 lb boneless chicken thighs
- 1/4 cup teriyaki sauce
- Nori (seaweed sheets)
- Salt to taste
- Sesame seeds for garnish (optional)
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- Cook the rice using a rice cooker with 2 1/2 cups of water.
- Marinate the chicken in 1/4 cup of teriyaki sauce for at least 30 minutes.
- Grill or pan-fry the chicken over medium heat until cooked through.
- Season the cooked rice with salt to taste after it cools slightly.
- Shape the rice into triangles with wet hands.
- Assemble the rice balls by placing chicken in the center and molding rice around it.
- Garnish with nori and sesame seeds before serving.
Notes
Use short-grain sushi rice for best results. Keep hands wet to prevent rice from sticking.
Nutrition
- Serving Size: 1 rice ball
- Calories: 430
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 70mg
Find it online: https://lunarecipez.com/chicken-rice-ball/