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Teriyaki Chicken Sushi Balls

These make a great appetizer or the perfect bento or lunch!


Posted By: K. Taako
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Prep Time: 20 | Cook Time: 30 | Ready In: Marinate Overnight
Ingredients: Print   Add to cart
US Metric
  • 1 1/2 cup short grain rice, cooked
  • 2 pieces boneless chicken thighs
  • basic teriyaki sauce (recipe below)
  • 2 Nori sheets
  • sushi seasoning
  • 2 cup Panko breadcrumbs
  • 1 egg lightly beaten
  • Oil for deep frying

Teriyaki Sauce

  • 1/4 cup Aloha shoyu
  • 1/4 cup brown sugar
  • 1 clove garlic
  • 1 piece fresh ginger crushed

Cooking Process:

Prepare teriyaki sauce by combining all ingredients.  Set 1/3 of the sauce aside for later use.  Use remaining sauce to marinade chicken overnight.

Prepare and cook sushi rice and season using packaged sushi seasoning mix.  Season according to taste or follow directions for seasoning 1.5 cups of rice

Cook chicken on the grill or broil in oven for 10-12 minutes or until fully cooked.  Cut Nori (seaweed) sheets into 3"x3" squares.

Assembly

Place about 1 tablespoon of teriyaki chicken onto Nori squares, moist the edges and fold.

Take some seasoned sushi rice and form a round ball around the piece of nori-wrapped chicken.

Heat up oil in a deep pan or wok to 360-370 degrees.

Roll sushi balls into the lightly beaten egg then into Panko Breadcrumbs.

Gently drop the sushi balls into hot oil and fry for about 20 seconds or until its golden in color.

 

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