Grilled Rice Balls
by Andrea Alden
Scoop a handful
Cook the rice as per the package directions so that you get the best sticky rice you can. While the rice is cooking, combine the teriyaki sauce, garlic, and ginger powder. Butterfly the chicken breast and then marinate it in the fridge until the rice is ready.
Preheat your grill to 500°F or so to sear the chicken breast. Brush your grill with oil and grill the marinated chicken over direct heat until for about 5 minutes per side. Because it is butterflied, it will grill faster. Leave the grill on.
Slice the chicken into bite sized pieces.
To make rice balls, wet your hands in the bowl of water and then take a handful of sticky rice, about ½ a cup, placing a chunk of chicken into the center of the rice. Wrap the chicken in the rice; firmly press the rice into a boxy triangle shape. It’s a little strange at first but you will quickly get the hang of it. Repeat until all of the rice is used.
Brush the grids again with oil and grill your Onigiri over direct heat until each side is toasted and firm. Make sure that your cooking grids are clean and well oiled or the rice will stick.
Serve immediately topped with your favorite things. For a more Japanese feel, bonito flakes, sriracha, soy sauce, and sesame seeds will do the trick. Or drizzle with more teriyaki to go with the chicken. You can also refrigerate and serve these hot or cold the next day.
Serve after grilling
Crispy rice is nice
Popular Japanese snack
Yaki Onigiri is delicious eaten hot or cold, as a snack or as part of a larger meal. You definitely want to make sure that you have compressed the rice thoroughly before grilling it. If you aren’t confident it will hold together, try toasting it in the oven, or in a frying pan before serving. There is something enticing about it being slightly crunchy on the outside. Once you try this, you will be making your rice this way all the time. How did your rice balls turn out? Leave a comment and tell us!
P.S. Yes, those are Lightsaber chopsticks.