Teriyaki sushi chicken rice balls

Method

Step 1. 

Place rice in a saucepan with 500ml water. Bring to the boil over high heat. Reduce heat to low. Cover. Simmer for 15 minutes or until water absorbs. Remove from heat. Stand, covered, for 10 minutes.

Step 2.

Transfer rice to a large glass or ceramic bowl. Gently fold in vinegar, sugar and salt until cooled. Cover with a damp tea towel. Set aside. 

Step 3.

Meanwhile, heat the oil in a small non-stick frying pan over medium-high heat. Add chicken. Cook, turning, for 5 minutes or until almost cooked through. Add sauce. Cook, turning chicken, for 2-3 minutes or until chicken is cooked through and sauce thickens. Transfer chicken to a board and finely chop. Place in a small bowl with the shallots and any pan juices. Stir to combine. Cool for 10 minutes.

Step 4.

Using damp hands and 1 rounded tbsp rice at a time, firmly shape rice into 22 balls. One at a time, press a finger into a ball to form a hole. Fill with a little chicken mixture, then shape surrounding rice to cover mixture. Place on a plate. Sprinkle with sesame seeds. Place in fridge until required. Serve with mayonnaise, wasabi and soy sauce.

Dairy free, nut free and fish and shellfish free

Make it your way

EGG FREE Use egg-free or vegan mayo, to serve.

SESAME FREE Omit the sesame seeds and roll the balls in nigella seeds, if you like.

Makes 22.