Teriyaki Chicken Rice Balls

Teriyaki Chicken Rice Balls

Teriyaki Chicken Rice Balls offer a delightful and convenient option to relish the savory essence of teriyaki chicken in a handheld treat. Crafting them is a breeze, making it an effortless culinary endeavor.

Yields4 Servings
Prep Time10 minsCook Time18 minsTotal Time28 mins
 200 g skinless chicken thigh fillets, cut in cubes (1 cm)
 30 g thick teriyaki marinade
 15 g light soy sauce
 10 g cornflour (starch)
 50 g frozen green peas
 3 eggs, A-sized, lightly beaten
 1 pinch salt
 1 pinch white pepper powder
 1200 g water
 250 g short-grained rice (sushi rice), rinsed
 15 g Japanese sushi vinegar
 60 g furikake (Japanese rice seasoning)
 prawn roe (ebiko), to garnish
1

Set Varoma dish into position, insert a steaming rack. Top with a steaming plate (Ø 14 cm), weigh in chicken. Add teriyaki marinade, light soy sauce and cornflour to the plate and mix. Remove Varoma dish and set aside for 10 minutes. If you using frozen green peas, place them in another small dish that can fit into the Varoma dish together with chicken.

2

Line Varoma tray with parchment paper that is enough to cover 2 cm of the sides of the tray. Grease with oil. Mix eggs, salt and white pepper powder in a small bowl. Insert Varoma tray and pour egg mixture onto prepared Varoma tray.

3

Place water in mixing bowl, insert simmering basket, add rice to it, set Varoma into position, steam 18 min | Varoma | Speed 2. Remove Varoma. Remove simmering basket with spatula. Transfer cooked rice to a thermal serving bowl, add vinegar and mix with spatula. Peel off parchment paper and cut steamed egg in small pieces. Add furikake, prawn roe, chicken cubes and egg pieces into rice and mix well.

4

Place 2 tbsp rice mixture on cling film (15 cm x 15 cm) and lift up the edges, twist and form into a ball shape. Unwrap and place the rice ball on a serving plate. Repeat the steps for the remaining rice mixture. Garnish with extra furikake, prawn roe and serve.

Ingredients

 200 g skinless chicken thigh fillets, cut in cubes (1 cm)
 30 g thick teriyaki marinade
 15 g light soy sauce
 10 g cornflour (starch)
 50 g frozen green peas
 3 eggs, A-sized, lightly beaten
 1 pinch salt
 1 pinch white pepper powder
 1200 g water
 250 g short-grained rice (sushi rice), rinsed
 15 g Japanese sushi vinegar
 60 g furikake (Japanese rice seasoning)
 prawn roe (ebiko), to garnish

Directions

1

Set Varoma dish into position, insert a steaming rack. Top with a steaming plate (Ø 14 cm), weigh in chicken. Add teriyaki marinade, light soy sauce and cornflour to the plate and mix. Remove Varoma dish and set aside for 10 minutes. If you using frozen green peas, place them in another small dish that can fit into the Varoma dish together with chicken.

2

Line Varoma tray with parchment paper that is enough to cover 2 cm of the sides of the tray. Grease with oil. Mix eggs, salt and white pepper powder in a small bowl. Insert Varoma tray and pour egg mixture onto prepared Varoma tray.

3

Place water in mixing bowl, insert simmering basket, add rice to it, set Varoma into position, steam 18 min | Varoma | Speed 2. Remove Varoma. Remove simmering basket with spatula. Transfer cooked rice to a thermal serving bowl, add vinegar and mix with spatula. Peel off parchment paper and cut steamed egg in small pieces. Add furikake, prawn roe, chicken cubes and egg pieces into rice and mix well.

4

Place 2 tbsp rice mixture on cling film (15 cm x 15 cm) and lift up the edges, twist and form into a ball shape. Unwrap and place the rice ball on a serving plate. Repeat the steps for the remaining rice mixture. Garnish with extra furikake, prawn roe and serve.

Teriyaki Chicken Rice Balls
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