Teriyaki Chicken Rice Balls

Teriyaki Chicken Rice Balls

4.0 20 rating

Prep. 5min

Total 45min

6 portions

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

Calories 987 kJ / 236 kcal

Fat 3.5 g

Fibre 0.5 g

Carbohydrates 38 g

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