DIFFICULTY LEVEL:
Easy
SERVES:
6
COURSE:
Appetizer
CUISINE:
Asian
DIFFICULTY LEVEL:
Easy
SERVES:
6
COURSE:
Appetizer
CUISINE:
Asian
Teriyaki Chicken Rice Balls
Adorable mini rice balls filled with juicy teriyaki chicken, rolled in sesame seeds, and totally easy to make. A great appetizer or snack that’s tasty, hands-on, and guaranteed to impress—whether you're chilling solo or hosting friends.
Teriyaki Chicken Rice Balls
Adorable mini rice balls filled with juicy teriyaki chicken, rolled in sesame seeds, and totally easy to make. A great appetizer or snack that’s tasty, hands-on, and guaranteed to impress—whether you're chilling solo or hosting friends.
Prep Time:
40 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Difficulty Level:
Easy
Serves:
6
Course:
Appetizer
Cuisine:
Asian
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 cup teriyaki sauce
1/2 cup sesame seeds
1 tbsp. chopped fresh chives (optional)
soy sauce (optional)
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 cup teriyaki sauce
1/2 cup sesame seeds
1 tbsp. chopped fresh chives (optional)
soy sauce (optional)
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.
ESTIMATED NUTRITIONAL VALUES
Calories: ~1,045 kcal
Protein: ~62 g
Carbohydrates: ~110 g
Fat: ~41 g
Sodium: ~3,100 mg
Sugar: ~14 g
Fiber: ~6 g
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.
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ESTIMATED NUTRITIONAL VALUES
Calories: ~1,045 kcal
Protein: ~62 g
Carbohydrates: ~110 g
Fat: ~41 g
Sodium: ~3,100 mg
Sugar: ~14 g
Fiber: ~6 g