The classic combination of teriyaki sauce, tender chicken, sticky rice, and the topping of the furikake with our Teriyaki Chicken Rice Balls recipe. Perfect for a quick snack or an impressive appetizer, these delightful morsels offer convenience and mouthwatering flavors that will leave you craving more.

WHAT IS TERIYAKI CHICKEN RICE BALLS?

Teriyaki chicken rice balls are a delicious Japanese snack or meal option. They consist of cooked Japanese short-grain rice shaped into balls or triangles, filled with flavorful teriyaki chicken. The chicken is typically cooked and shredded, then marinated in a mixture of teriyaki sauce, soy sauce, rice vinegar, honey, and sesame oil. The rice balls are formed by enclosing the seasoned chicken within the rice, creating a convenient and portable handheld treat. They are often garnished with green onions and toasted sesame seeds for added flavor and visual appeal. Teriyaki chicken rice balls can be enjoyed warm or at room temperature, making them perfect for on-the-go snacking or as part of a bento box lunch. The combination of savory teriyaki chicken and sticky rice offers a satisfying blend of flavors and textures.

INGREDIENTS AND SUBSTITUTES

Ingredient quantities please refer to the recipes card (Click here)!

  • Skinless chicken thigh fillets – These are boneless chicken thigh pieces without the skin. They are preferred for their tender and juicy texture. You can use skinless chicken breast fillets as a leaner alternative, but they might be slightly less moist.
  • Thick teriyaki marinade – This is a sauce typically made with soy sauce, mirin (sweet rice wine), sugar, and other seasonings. It adds a sweet and savory flavor to the chicken. You can make your own teriyaki marinade by combining soy sauce, honey or brown sugar, mirin (or rice vinegar), and ginger/garlic for added flavor.
  • Light soy sauce – It is a commonly used soy sauce variety that has a milder flavor compared to dark soy sauce. You can use regular soy sauce or low-sodium soy sauce as a substitute.
  • Cornflour (starch) – It is used as a thickening agent for the teriyaki sauce and helps coat the chicken. You can use potato starch or arrowroot powder as alternatives for thickening.
  • Frozen green peas They are tender and sweet peas that have been conveniently preserved by freezing. They add a pop of color and a touch of sweetness to dishes. If you don’t have frozen green peas, you can substitute them with fresh green peas, canned green peas (drained and rinsed), or other vegetables like diced carrots or corn kernels.
  • Eggs – They are lightly beaten and used as a topping for the chicken rice balls. You can skip the eggs if desired, but they provide a different texture to the rice balls.
  • Salt and white pepper powder – These are used for seasoning the chicken. You can adjust the seasonings according to your taste preferences.
  • Water – It is used for cooking the rice.
  • Short-grained rice (sushi rice) – This type of rice has a sticky texture, making it ideal for sushi and rice balls. You can use medium-grain or long-grain rice as a substitute, but the texture might be slightly different.
  • Japanese sushi vinegar – It is a seasoned rice vinegar used to flavor the cooked rice. You can make your own sushi vinegar by combining rice vinegar, sugar, and salt according to taste.
  • Furikake – It is a Japanese rice seasoning made from a mixture of dried seaweed, sesame seeds, salt, sugar, and other flavorings. It adds a savory and umami taste to the rice balls. You can use toasted sesame seeds or a sprinkle of seaweed flakes as a substitute.
  • Prawn roe (ebiko) – It is a type of small fish roe commonly used as a garnish in Japanese cuisine. You can omit the prawn roe or use other garnishes of your choice, such as chopped green onions or toasted sesame seeds.

These ingredients come together to create teriyaki chicken rice balls that are flavorful and satisfying. Feel free to make substitutions based on your dietary preferences and availability of ingredients.

RECIPES TIPS

  • Marinate the chicken: Allow the chicken cubes to marinate in the teriyaki marinade and light soy sauce for at least 10 minutes. This will infuse the chicken with the delicious flavors of the marinade.
  • Cook the rice correctly: Follow the instructions to cook the short-grained rice. Use the appropriate amount of water and cook it until it is tender but still slightly sticky. Once cooked, mix in the Japanese sushi vinegar while the rice is still warm to evenly distribute the flavors.
  • Shape the rice balls while warm: When shaping the rice balls, make sure the rice is still warm. Wet your hands with water or lightly oil them to prevent the rice from sticking to your hands.
  • Get creative with fillings and toppings: While the recipe calls for teriyaki chicken, you can also experiment with other fillings such as grilled vegetables, sautéed mushrooms, or even cooked shrimp. Additionally, you can top the rice balls with various ingredients like sliced avocado, pickled ginger, or a sprinkle of sesame seeds for added texture and flavor.
  • Serve with dipping sauce: Prepare a small dish of extra teriyaki sauce or a side of soy sauce mixed with a bit of honey or citrus juice for dipping the rice balls. This adds an extra layer of flavor and enjoyment.
  • Keep them warm: If you’re making a large batch, you can keep the cooked rice balls warm by placing them on a baking sheet in a preheated oven set to low heat until you’re ready to serve.
  • Enjoy fresh or chilled: Teriyaki chicken rice balls can be enjoyed both warm and at room temperature. If you prefer a chilled version, refrigerate them for a few hours before serving.

STEP BY STEP INSTRUCTIONS

Full recipes and Thermomix® instructions please refer to the recipes card (Click here!)!

  1. Place a steaming rack inside a large pot or a steamer. Make sure it fits snugly and leaves enough space for the steam to circulate. Place a heatproof plate with a diameter of about 14 cm on top of the rack.
  2. Cut the skinless chicken thigh fillets into 1 cm cubes. In a bowl, mix the teriyaki marinade, light soy sauce, and cornflour together. Add the chicken cubes to the mixture and toss to coat them evenly. Let the chicken marinate for about 10 minutes.
  3. In a small bowl, beat the eggs and season them with a pinch of salt and white pepper powder. Pour the beaten eggs onto another steaming tray.
  4. Fill a large pot with water and bring it to a boil. Place the steaming tray with the chicken cubes, green peas and eggs into the pot. Cover the pot with a tight-fitting lid and steam for about 15 minutes over medium heat. Ensure that the water is simmering steadily throughout the steaming process. Remove the steaming tray from the pot and set it aside.
  5. Cook the rice: Rinse the short-grained rice under cold water until the water runs clear. In a separate pot, bring water to a boil. Place the rinsed rice in a sieve or a colander lined with cheesecloth or a clean kitchen towel. Set the sieve or colander over the boiling water, cover it with a lid, and steam the rice for approximately 18 minutes or until it is tender and cooked through. Remove the rice from the heat.
  6. Season the rice: Transfer the cooked rice to a large serving bowl. Add Japanese sushi vinegar to the rice and mix well using a spatula or a wooden spoon. Ensure that the vinegar is evenly distributed throughout the rice.
  7. Prepare the toppings: Peel off the parchment paper from the steamed eggs and cut them into small pieces. Gather the furikake, prawn roe, and cooked chicken cubes.
  8. Assemble the rice balls: Take about 2 tablespoons of the seasoned rice mixture and place it onto a 15 cm x 15 cm piece of cling film. Lift the edges of the cling film and twist them together to form a ball shape. Unwrap the cling film and place the rice ball on a serving plate. Repeat the process with the remaining rice mixture.
  9. Garnish and serve: Sprinkle prawn roe on top of the rice balls for garnish. Serve the teriyaki chicken rice balls while they are still warm.
  10. By following these steps, you can recreate the Teriyaki Chicken Rice Balls using conventional cooking methods. Enjoy your delicious homemade meal!

WHAT ELSE TO SERVE WITH ?

To complement the flavors of teriyaki chicken rice balls, you can serve them with a variety of side dishes. Here are a few options:

  1. Miso Soup: A classic Japanese soup made with fermented soybean paste, miso soup adds a savory and comforting element to the meal. It pairs well with the teriyaki flavors and provides a light and nourishing balance.
  2. Steamed Vegetables: Serve a side of steamed vegetables such as broccoli, carrots, or snap peas. The vibrant colors and fresh flavors of the vegetables will add a healthy and crunchy element to the meal.
  3. Edamame: These young soybeans, lightly boiled and sprinkled with salt, make for a delicious and nutritious side dish. They provide a pop of bright green color and a satisfying texture.
  4. Japanese Pickles: Add some tangy and refreshing flavors with a side of Japanese pickles, such as pickled cucumbers (tsukemono) or pickled daikon radish. The pickles provide a contrast to the savory teriyaki chicken and add a zesty bite.
  5. Seaweed Salad: A simple seaweed salad dressed with a light sesame vinaigrette can be a great addition. It offers a unique umami flavor and a slightly crunchy texture that complements the rice balls.
  6. Fresh Salad: Serve a side salad with mixed greens, sliced cucumbers, and cherry tomatoes. Drizzle it with a light sesame ginger dressing or a citrus-based dressing to add freshness and brightness to the meal.
  7. Sliced Fruit: For a refreshing and sweet touch, serve a plate of sliced fresh fruits such as watermelon, pineapple, or oranges. The juicy fruits provide a contrast to the savory flavors of the rice balls.

Remember to adjust the portion sizes based on your preferences and the number of servings you’re planning to make. These side dishes will add variety, colors, and different textures to the meal, making it more balanced and enjoyable.

MADE AHEAD INSTRUCTIONS

If you would like to prepare teriyaki chicken rice balls ahead of time, here are some instructions for making them in advance:

  1. Cook the chicken: Follow the recipe instructions for marinating and cooking the chicken cubes. Once cooked, allow the chicken to cool completely.
  2. Cook the rice: Prepare the sushi rice according to the recipe instructions and let it cool to room temperature. Once cooled, transfer the rice to an airtight container and refrigerate until ready to use.
  3. Shape the rice balls: When you’re ready to assemble the rice balls, take out the cooked chicken and rice from the refrigerator. Allow them to come to room temperature for easier handling. Follow the recipe instructions for shaping the rice balls with the chicken and other ingredients.
  4. Store the rice balls: After shaping the rice balls, individually wrap them tightly in plastic wrap or place them in an airtight container. Ensure they are well-sealed to maintain freshness.
  5. Refrigerate or freeze: If you plan to consume the rice balls within a day or two, store them in the refrigerator. They will stay fresh for up to 2 days. If you want to store them for a longer period, place them in the freezer. Frozen rice balls can be stored for up to 1 month.
  6. Thaw and reheat: If you froze the rice balls, thaw them in the refrigerator overnight before reheating. To reheat, you can either microwave them for a short time or steam them for a few minutes until heated through.
  7. Serve: Once reheated, garnish the rice balls as desired and serve them fresh.

By following these made-ahead instructions, you can prepare the teriyaki chicken rice balls in advance, making it convenient for meal prep or entertaining. Just remember to store them properly and reheat them thoroughly before serving. Enjoy!

STORAGE & REHEATING

Storage:

  • Refrigeration: If you plan to consume the rice balls within a day or two, store them in an airtight container in the refrigerator. Keep them separate from any sauces or garnishes.
  • Freezing: If you want to store the rice balls for a longer period, place them individually wrapped in plastic wrap or in an airtight container and freeze them. Ensure they are well-sealed to prevent freezer burn. Frozen rice balls can be stored for up to 1 month.

Reheating:

  • Refrigerated rice balls: To reheat refrigerated rice balls, you can use one of the following methods:
    • Microwave: Place the rice balls on a microwave-safe plate and microwave them on high for 1-2 minutes or until heated through.
    • Steaming: Arrange the rice balls on a steaming rack or in a steamer basket and steam them for 5-7 minutes or until heated thoroughly.
  • Frozen rice balls: To reheat frozen rice balls, follow these steps:
    • Thawing: Transfer the frozen rice balls from the freezer to the refrigerator and let them thaw overnight.
    • Once thawed, follow the reheating instructions mentioned above for refrigerated rice balls.

Ensure that the rice balls are heated all the way through before consuming. Use a food thermometer to check the internal temperature, which should reach at least 165°F (74°C) for food safety.

Remember, when reheating rice, it’s important to handle it properly to prevent the growth of harmful bacteria. Do not leave cooked rice at room temperature for more than 2 hours, and refrigerate or freeze leftovers promptly.

By following these storage and reheating instructions, you can enjoy your teriyaki chicken rice balls at a later time while maintaining their taste and quality.

RECIPES FAQS

Can I use chicken breast instead of chicken thigh fillets for teriyaki chicken rice balls?

Yes, you can use chicken breast instead of chicken thigh fillets. However, keep in mind that chicken breast tends to be leaner and can become dry when cooked. To prevent dryness, you may want to marinate the chicken breast cubes for a longer time and cook them until just cooked through to retain moisture.

Can I use a different type of rice instead of sushi rice?

Sushi rice is commonly used for making rice balls due to its sticky texture. However, you can use other short-grain rice varieties like Calrose or Arborio as a substitute. Keep in mind that the texture and taste may differ slightly, but it should still work well for the recipe.

Can I make teriyaki chicken rice balls vegetarian or vegan?

Yes, you can make vegetarian or vegan teriyaki rice balls by using plant-based protein alternatives such as tofu, tempeh, or seitan instead of chicken. Marinate the plant-based protein in a teriyaki sauce or a soy-based marinade for flavor.

Can I prepare the rice balls in advance and reheat them later?

Yes, you can prepare the rice balls in advance and reheat them later. Follow the storage and reheating instructions provided earlier in the conversation to maintain their taste and quality. However, keep in mind that the texture may slightly change upon reheating.

Can I freeze the teriyaki chicken rice balls?

Yes, you can freeze the teriyaki chicken rice balls for longer storage. Wrap them tightly in plastic wrap or place them in an airtight container before freezing. Make sure to label and date the package. When ready to eat, thaw them in the refrigerator overnight and reheat using one of the suggested methods mentioned earlier.

Can I customize the toppings and fillings of the rice balls?

Absolutely! You can get creative with the toppings and fillings to suit your taste preferences. Consider adding ingredients like avocado slices, pickled ginger, shredded nori (seaweed), or sesame seeds for extra flavor and texture. Feel free to experiment and customize the rice balls according to your liking.

Can I adjust the portion size of the recipes?

You can adjust the recipe by clicking the serving size in the recipe in recipes card to your liking! The maximum rice can be cooked in simmering basket is 350g.
If you can find the exact portion that you like, you can, also, adjust this in manual mode.

This recipes is compatible with which model of Thermomix®?

This recipes suitable for TM31 / TM5 / TM6

If you’ve made this recipe or any recipes from my site, please tag on Instagram using #villetttkitchen! You can also tag me in your Instagram stories using @villettt. I always love to see your creations!

RECIPES CARD

Teriyaki Chicken Rice Balls

Yields4 Servings

 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

REFER A FRIEND

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