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Nutrition info

AmountPer 65g serving
  • Calories170
  • Protein8 g
  • Fat4.5 g
  • Saturated fat1 g
  • Carbohydrates24 g
  • Fibre1 g
  • Sugars3 g
  • Cholesterol20 mg
  • Sodium470 mg
% Daily ValuePer 65g serving
  • Potassium4
  • Calcium4
  • Iron8
  • Vitamin A
  • Vitamin C
  • Vitamin B68
  • Vitamin B12
  • Folate4
  • Magnesium
  • Zinc15
Food prep tip

Sticky Rice and Chicken Sesame Balls

  • Japanese
  • Thigh
  • Appetizers
  • Asian
Preppingmin
Cookingmin
Restingmin
  • Servings16
Nutrition informationThis recipe contains 8 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1

Place rice in fine-mesh sieve; rinse under cold running water until water runs clear. In saucepan set over high heat, combine rice and 2 cups (500 mL) water; bring to boil. Cover and reduce heat to low; cook for about 15 minutes or until rice is tender. Remove from heat; let stand, covered, for 10 minutes. 

2

Meanwhile, in small bowl, combine vinegar, sugar and salt. Microwave on High for about 30 seconds or until dissolved. Transfer rice to large, nonreactive bowl; pour vinegar mixture over top, stirring until rice is completely coated. Let cool completely. 

3

Cut chicken into 1/2-inch (1 cm) pieces. Heat oil in large, nonstick skillet set over medium heat; cook chicken, salt and pepper until chicken is golden brown around edges. Add teriyaki sauce; simmer for 3 to 5 minutes or until thickened and chicken is caramelized and cooked through. Let cool completely. Stir in green onion.

4

Measure out 1/4 cup (60 mL) cooked rice and flatten in palm of hand. Spoon some of the chicken mixture onto centre of rice; form into ball to enclose filling. Roll in sesame seeds. Balls can be covered tightly and refrigerated for up to 3 days. Makes 16 balls. 

Recipe note<p>Tip: Drizzle with hot sauce or serve with additional teriyaki sauce for dipping.</p>