Chicken Sushi Balls (Rice Wrapped)

Ingredients

• 2 cups sushi rice, uncooked
• 2 1/4 cups water
• 1/3 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 pound boneless skinless chicken thighs, cut into small pieces
• 1/3 cup teriyaki sauce
• 1 tablespoon vegetable oil
• 2 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds
• 4 sheets nori, cut into 1-inch strips
• 1 bowl of water, for shaping rice (as needed)

Method

1. 1

   Rinse the sushi rice in cold water until the water runs mostly clear, then drain well.

2. 2

   Combine rice and water in a saucepan, cover, and bring to a boil. Reduce heat to low and simmer until water is absorbed.

   20:00 · Simmer rice
3. 3

   Remove rice from heat and let stand, covered, to finish steaming.

   10:00 · Rest rice
4. 4

   Whisk together rice vinegar, sugar, and salt until dissolved, then fold into the hot rice. Spread rice on a baking sheet to cool to room temperature.

5. 5

   Heat vegetable oil in a 9-inch skillet over medium-high heat. Add chicken pieces and cook, stirring occasionally, until browned and cooked through, 6 to 8 minutes.

   6:00 · Cook chicken
6. 6

   Pour teriyaki sauce over the chicken and simmer until the sauce thickens and coats the pieces, 3 to 4 minutes. Remove from heat and let cool slightly.

   3:00 · Simmer chicken in sauce
7. 7

   Wet hands with water to prevent sticking, then scoop about 2 tablespoons of rice into your palm and flatten into a small disc.

8. 8

   Place a teaspoon of teriyaki chicken in the center of the rice disc, then fold the rice around the filling and gently shape into a ball, sealing the chicken inside.

9. 9

   Wrap a strip of nori around the middle or bottom of each rice ball, pressing lightly so it sticks to the rice.

10. 10

    Repeat with remaining rice and chicken to form about 24 balls total, arranging them on a serving platter.

11. 11

    Sprinkle finished rice balls with sliced green onions and toasted sesame seeds before serving.