Chicken Rice Balls

A variation on the popular Japanese rice ball, onigiri.

This teriyaki chicken rice ball takes a different shape to the typical triangle but tastes just as delicious!

Of course, if you want to shape these in triangles instead of a round ball, that can be done as well.

Onigiri, also known as omusubi, is a easy and popular snack in Japan. Often, onigiri rice balls are used in lunch boxes (bento boxes).

This recipe is perfect for lunchboxes, is budget friendly, and oh so delicious.

Adding toasted sesame seeds on the top of these finished rice balls gives it that little extra touch to make it taste even better!

You can also make these ahead of time, which makes them great for meal prepping.

A Bit About Sushi Rice

One of the main reasons these delicious bites stick together is the starch found in the sushi rice.

Sushi rice is a short grain rice. Typically, short grain rice types contain a lot more starch than long grain rice.

When cooked, the starch releases into the water or liquid that it is cooked in, making it become thicker.

Different Types of Vinegar

It is important that you use the right kind of vinegar when seasoning the sushi rice.

I tested out various types of vinegars and found the best one to use was sushi vinegar or rice wine vinegar.

I used Obento brand which can be purchased from your local supermarket or Asian grocery store.

I do not recommend substituting sushi vinegar for rice vinegar.

Rice vinegar is a much harsher vinegar and you will find that if you use it to season your sushi rice the vinegar taste will be way to strong.

If you are a bit hesitant about adding vinegar to your sushi rice, it may be best to add the sushi vinegar gradually and mix it through.

Taste the rice between additions of vinegar and adjust it to taste.

• These chicken rice balls are so simple and quick to make. You can make the chicken teriyaki filling ahead of time if you are short on the day you want to make these delicious treats.
• It’s also something that is perfect to make with the kids as they can help with rolling out the rice balls.
• Additionally, these chicken stuffed rice balls can be made into any shape that you want! You can make them into round balls or even shape them into triangles like onigiri.

Instructions

Step 2 - Rinse the sushi rice under cold water until the water becomes clear. Drain well.

Step 3 - Place the rinsed rice and 1 ½ cups water in a medium saucepan over high heat. Bring to the boil.

Once it has reached a boil, reduce heat to low and bring it to a simmer. Gently stir the rice with a spoon. This will help stop the rice from sticking to the bottom of the pan.

Step 4 - Cover the rice with a lid and simmer for 15 minutes. Remove from heat and then allow to rest for 15 minutes covered.

Step 5 - Transfer the cooked rice to a glass bowl.

Break up the rice using a wooden spoon and gently mix through the vinegar, sugar, and salt. When the rice has become cool, cover with a damp tea towel. Set this aside.

When you are seasoning the cooked sushi rice be sure to use either a wooden or glass bowl and utensils.

This is because if you use something else such as metal, the vinegar could react with the metal which will change the taste of the sushi.

I found this out when I left a few finished rice balls on a metal tray. They tasted slightly odd and different from the ones that were kept on a ceramic dish.

Step 6 - Heat 2 teaspoons vegetable oil in a non-stick frying pan. Place over medium to high heat.

Cook the marinated chicken until it is cooked through.

Remove from heat and finely chop the chicken.

Step 7 - Place chopped chicken in a small bowl. Add spring onions and any juices from the frying pan. Mix to combine. Allow to cool.

To make it easier to work with, you can place the rice in the fridge for 5 to 10 minutes, covered.

Also, I found it helped to dampen my hands with water so that it was easier to roll the rice balls.

Step 9 - Take one rice ball and gently flatten. Add 1 teaspoon (5 grams, 0.176 ounces) of chicken in the centre. Do not overfill. Enclose the chicken in rice. Repeat.

Step 10 - Sprinkle each rice ball with sesame seeds. Serve with Japanese mayonnaise, soy sauce, or wasabi. Chilled or at room temperature.

Tips for Success

• Make sure your hands are damp when you are shaping the rice balls.
• I like to weigh my rice and filling into even portions before I start putting them all together. To do this, I weighed the rice into approximately 30 gram (1.058 ounces) balls and the filling into 5 gram (0.176 ounces) portions.
• Marinate your chicken in the teriyaki sauce for at least 20 to 30 minutes. This will allow the flavors to infuse into the chicken.

Serving Suggestions

I like to serve these chicken rice balls on their own as they can be quite filling.  They are ideal to be eaten on the day they are made and can be topped with a light drizzle of Japanese mayonnaise (or any kind of mayonnaise that you have on hand), toasted sesame seeds, pickled ginger, or wasabi.

Storage

These can be kept in the fridge for up to 2 to 3 days. After that the rice may start to become gritty creating an unpleasant texture to the rice balls.

If you have the rice balls stored in the fridge, you can remove them and allow them to naturally come to room temperature before eating them. Or, if you prefer you can eat them cold from the fridge.

FAQ