Japanese Rice Balls with Chicken and Celery

Ingredients

• Sushi Rice 15 oz
• Water 20 fl oz
• Coarse Salt to taste
• Dried Nori Seaweed 2 pieces
• Chicken fillet 5 oz
• Cucumbers 0 oz
• Celery stalk 0 oz
• Mayonnaise 1 tablespoon
• Sesame Oil ½ spoons

Step-by-Step Guide

Step 1

Rinse the rice thoroughly under cold water until the water runs clear. Then, cover it with cold water and let it soak for 30 minutes. After that, drain it in a sieve and let it drain for 15 minutes. Next, add fresh water to the rice in a heavy-bottomed pot, cover with a lid, and bring to a boil over medium heat. Once the water reaches a boil, reduce the heat to low and simmer for 12-13 minutes or until the rice has fully absorbed the water.

Step 2

Remove the pot with the cooked rice from the heat and let it sit covered for another 10 minutes. Then, stir it with a wooden spoon and allow it to cool slightly. You should continue working with the warm rice.

Step 3

For the filling, boil the chicken fillet in salted water, chop it coarsely, and shred it into strands. Peel the cucumber, remove the seeds, and dice it finely. Chop the celery in the same way. Combine the chicken with the vegetables, and dress with mayonnaise and sesame oil.

Step 4

Wet your hands with water to prevent the rice from sticking. Then rub your hands with salt: dip three fingers into the salt shaker and distribute the salt evenly on both hands. Take a small portion of rice in your hand, make an indentation in the center, and place 1-2 teaspoons of the chicken filling inside. Fold the rice over to completely enclose the filling. Carefully shape the rice into a ball or triangle.

Step 5

Attach strips of nori to the prepared balls. Serve with soy sauce.