Gluten Free Japanese Rice Balls (Onigiri)
Prep time
Cook time
Total time
Gluten Free Japanese Rice Balls (Onigiri)
Author: Jan Withington
Recipe type: Side Dish
Cuisine: Japanese
Serves: 4
Ingredients
- 2 cups RiceSelect Sushi Rice - gluten free
- SeaSnax Organic Seaweed - gluten free
- 1 cup cooked chicken, finely chopped
- sesame seeds
- Kikkoman Teriyaki Sauce (optional) - gluten free
Instructions
- Cook the rice according to package directions.
- Transfer to a plate and let it cool. Cool enough to the touch. Divide the rice into equal portions about 4 to 6 depending on how big you want them to be. Wet your hands a few times to prevent the rice from sticking. Place about 2 to 3 tablespoons of chopped chicken in the middle and start molding into a ball.
- Cut the seaweed into quarters. Place rice ball on the seaweed and drizzle teriyaki sauce and sprinkle some sesame seeds. Serve
Recipe by The Gluten Free at https://www.theglutenfree.com/gluten-free-japanese-rice-balls-onigiri/