Quick and Easy Chicken Rice Ball Recipe : Your Family Will Love!

This incredibly delicious Chicken Rice Ball comes together in about 30 minutes and is made all in one pot for a quick and easy weeknight dinner that your family will love! Switch up the fillings or the rice seasonings to suit your taste or use this as a tasty ‘clean out the fridge’ meal to get rid of leftovers and odds and ends. Trust me, you’ll want to keep this recipe close because it’s a total lifesaver on those busy nights!

Ingredients Breakdown

• 4 cups cooked sushi rice
• 1/2 teaspoon salt
• 2 tablespoons furikake (optional)
• 1/2 pound boneless skinless chicken meat
• 2 teaspoons soy sauce
• 1 tablespoon sake (or water)
• 1/4 teaspoon baking soda
• 1 teaspoon cornstarch
• 1 ½ tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon brown sugar (firmly packed)
• 1 tablespoon oil
• 1 tablespoon minced garlic
• 1 sheet nori (cut into small rectangles)

Let’s Get Cooking!

1. Prepare the Sushi Rice

First things first, cook your sushi rice according to your package instructions. Once it’s fluffy and sticky (this usually takes about 15 minutes), stir in 1/2 teaspoon of salt and 2 tablespoons of furikake (if using). It should smell amazing!

2. Marinate the Chicken

Chop your chicken into bite-sized pieces and pop it into a bowl. Add 2 teaspoons of soy sauce, 1 tablespoon of sake (or water), 1/4 teaspoon baking soda, and 1 teaspoon of cornstarch. Mix it all up until everything’s nicely coated and let it marinate while you prepare the rest (about 30 minutes is ideal, but even 10 minutes will do in a pinch).

3. Make the Glaze

In a separate small bowl, mix together 1 ½ tablespoons of soy sauce, 1 tablespoon of mirin, and 1 tablespoon of brown sugar. Set this aside, it’ll become your delicious glaze!

4. Cook the Chicken

Heat 1 tablespoon of oil in a large nonstick pan over medium-high heat. Once it’s shimmering, toss in your marinated chicken. Cook for about 2-3 minutes, stirring frequently, until the chicken is cooked through. You’ll know it’s ready when it’s no longer pink in the middle.

5. Add Garlic and Glaze

Reduce heat to medium and toss in your minced garlic. Cook until fragrant, about 30 seconds. Now pour in your glaze mixture and continue stirring until the sauce thickens up into a shiny glaze, this smells so good, right?! Remove from the heat and set aside.

6. Form the Rice Balls

Now comes the fun part! Wet your hands with water to help prevent the rice from sticking. Scoop about 1/3 cup of rice into the palm of your hand. Use your fingers to create a small well in the center and fill it with 1 tablespoon of your cooked chicken mixture. Add another 1/3 cup of rice on top, gently shaping it into a triangle. Don’t stress if it’s not perfect, homemade is always beautiful!

7. Wrap with Nori

Finally, take your strips of nori and wrap them around the shaped rice balls! This step is optional, but let me tell you, it adds an extra layer of flavor and texture that’s totally worth it. Serve the rice balls warm, and enjoy!

Why I Love This Recipe

This is my go-to recipe for those weeknights when I’m just too tired to deal with anything complicated, yet somehow still want to impress my family! I’m a real sucker for everything that involves sticky rice and flavored chicken, and the best part is that you can use whatever you’ve got on hand in the fridge. It’s comfort food through and through, and the kids always ask for seconds. What’s not to love, right?

If you loved this Chicken Rice Ball recipe, be sure to check out my Easy Barbecue Chicken, my Air Fryer Garlic Parmesan Wings, or my Creamy Crockpot Chicken with Gravy to keep the delicious vibes going!

Why This Recipe Works

Quick & Easy

Cooking everything in about 30 minutes means that you can whip up a tasty meal even on the busiest days. It’s perfect for when you just got home from work and everyone is ready to eat. Plus, the whole ‘clean out the fridge’ angle means you can feel smart while saving time!

One Pot

Minimal cleanup is always a win, right? Everything cooks in one pot, so you can focus on enjoying the meal and making memories with your loved ones rather than dealing with a pile of dishes afterward.

Comfort Food

With tons of flavor and that delightful chewiness from the sushi rice, this dish is truly the epitome of comfort food. It’s got everything that makes a meal satisfying savory, sweet, and oh-so-good!

Customizable

The beauty of this recipe is its flexibility. Use whatever filling you like leftover veggies, different meats, or even tofu! You’ve got total freedom here, so it’s great for experimenting!

Kid-Friendly

My kids love these! The fun shape and the chance to customize it make it an exciting meal for them, and I love sneaking in those nutritious ingredients. Plus, they get a kick out of helping shape the rice balls. It’s practically kid-approved!

Serving and Storage Tips

Serving Suggestions

These Chicken Rice Balls are great on their own, but you can pair them with some steamed veggies or a light salad for a more rounded meal. A drizzle of extra teriyaki sauce on top never hurt anyone either!

How to Store

If you have leftovers (which let’s be honest, usually doesn’t happen around here), you can store them in an airtight container in the refrigerator for up to 3 days. Microwave them for a quick reheating (about 30-60 seconds should do), but you can also pan-fry them for some added crispiness!

Freezer-Friendly

Yes! You can freeze these little gems. Just wrap them tightly in plastic wrap or store them in freezer-safe bags for up to 3 months. Let them thaw overnight in the fridge before reheating. They’re still just as delicious!

And hey, if you have any questions about this dish or any substitutions you need help with, just drop a comment below! I’m here to help make your cooking experience as joyful as possible!

Now get in that kitchen and whip up those rice balls, your family will be raving about this dish all week long!

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Chicken Rice Balls

A quick and easy meal that comes together in about 30 minutes, these Chicken Rice Balls are a family favorite that allows for customization based on available ingredients.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Japanese

Calories: 250

Ingredients Method Notes

Ingredients

  

For the Rice

• 4 cups cooked sushi rice Sushi rice is sticky and forms cute rice balls easily. Jasmine rice can be used but may change texture.
• 1/2 teaspoon salt Enhances the natural flavors of ingredients.
• 2 tablespoons furikake (optional) Japanese seasoning that boosts flavor. Substitute with sesame seeds or cheese if desired.

For the Chicken

• 1/2 pound boneless skinless chicken meat Use drumsticks for tenderness or substitute with breasts or rotisserie chicken.
• 2 teaspoons soy sauce Adds depth of flavor; coconut aminos can be used for a gluten-free option.
• 1 tablespoon sake (or water) Adds a zing to the chicken; water can be substituted.
• 1/4 teaspoon baking soda Helps create a tender bite; optional but recommended for best texture.
• 1 teaspoon cornstarch Creates a nice glaze in the marinade.
• 1 ½ tablespoons soy sauce Important for the glaze.
• 1 tablespoon mirin Adds sweetness; can substitute a mix of sugar and rice vinegar.
• 1 tablespoon brown sugar Balances savory flavors; honey can be used as a substitute.
• 1 tablespoon oil Neutral oil like canola or vegetable is ideal for frying.
• 1 tablespoon minced garlic Essential for aroma; pre-minced or garlic powder can save time.
• 1 sheet nori (cut into small rectangles) Wraps around rice balls for texture; can substitute with cucumber slices.

Method

 

Preparation

1. Cook sushi rice according to package instructions, about 15 minutes. Stir in 1/2 teaspoon of salt and 2 tablespoons of furikake (if using).
2. Chop chicken into bite-sized pieces. In a bowl, combine chicken with 2 teaspoons soy sauce, 1 tablespoon sake (or water), 1/4 teaspoon baking soda, and 1 teaspoon cornstarch. Let marinate for 10-30 minutes.
3. In a separate bowl, combine 1 ½ tablespoons soy sauce, 1 tablespoon mirin, and 1 tablespoon brown sugar to create the glaze.

Cooking

1. Heat 1 tablespoon of oil in a large nonstick pan over medium-high heat. Add marinated chicken and cook for 2-3 minutes until no longer pink.
2. Reduce heat to medium, add minced garlic and cook until fragrant, about 30 seconds. Pour in glaze and stir until thickened.

Assembly

1. Wet hands to prevent sticking. Scoop 1/3 cup of rice, create a well in the center, and fill with 1 tablespoon of chicken mixture. Top with another 1/3 cup of rice, shaping into a triangle.
2. Wrap with nori and serve warm.

Notes

Serve with steamed veggies or a salad. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.