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Teriyaki Chicken Rice Balls

Teriyaki Chicken Rice Balls
4.0 20 ratings
Prep. 5 min
Total 45 min
6 portions
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Ingredients

  • skinless chicken thigh fillets cut in cubes (1 cm)
    200 g
  • thick teriyaki marinade
    2 tbsp
  • light soy sauce
    1 tbsp
  • cornflour (starch)
    ½ tbsp
  • oil to grease
  • eggs A-sized, lightly beaten
    3
  • salt adjust to taste
    1 pinch
  • white pepper powder adjust to taste
    1 pinch
  • water
    1200 g
  • short-grained rice (sushi rice), rinsed
    250 g
  • Japanese sushi vinegar
    1 tbsp
  • furikake (Japanese rice seasoning)
    4 tbsp
  • prawn roe (ebiko) to garnish

Difficulty

easy

Nutrition per 1 portion

Protein 11 g
Energy 987 kJ / 236 kcal
Fat 3.5 g
Fibre 0.5 g
Carbohydrates 38 g

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