Description
Delicious and fun bite-sized chicken and rice balls, perfect for lunch or snacks.
Ingredients
- 4 cups cooked sushi rice
- 1/2 teaspoon fine salt
- 2 tablespoons furikake (optional)
- 1/2 pound boneless skinless chicken meat (drumsticks preferred)
- 2 teaspoons soy sauce
- 1 tablespoon sake (or water)
- 1/4 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 ½ tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon brown sugar (firmly packed)
- 1 tablespoon oil
- 1 tablespoon minced garlic
- 1 sheet nori (cut into small rectangles)
Instructions
- Mix cooked sushi rice with 1/2 teaspoon of salt and 2 tablespoons of furikake.
- Cut chicken meat into small pieces, combine with marinade ingredients, and refrigerate for 30 minutes.
- Heat 1 tablespoon of oil in a nonstick pan over medium-high heat, add marinated chicken, and cook for 2-3 minutes until done.
- Reduce heat to medium, add garlic, and cook for 30 seconds. Then add the sauce mixture and cook until it thickens into a glaze.
- Wet hands with water, scoop 1/3 cup rice into palm, create a well, fill with 1 tablespoon of filling, and cover with another 1/3 cup rice. Shape into a triangle and wrap with nori.
Notes
Store leftovers in an airtight container in the refrigerator for up to two days. Can be microwaved before serving.