Sticky Rice and Chicken Sesame Balls
These little sticky rice balls make for the perfect party app. Serve with your favourite Asian dipping sauce.
2 cups (500 mL) sushi rice
2 tbsp (30 mL) rice wine vinegar
2 tbsp (30 mL) granulated sugar
1 tbsp (15 mL) kosher salt
4 boneless, skinless chicken thighs (1 lb/500 g)
1 tbsp (15 mL) vegetable oil
1/4 tsp (1.25 mL) each salt and pepper
1/2 cup (125 mL) prepared teriyaki sauce
2 tbsp (30 mL) finely chopped green onion
1/2 cup (125 mL) toasted black and white sesame seeds
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.