Japanese Rice Balls with Chicken and Celery
12 servings
60 minutes
Japanese rice balls with chicken and celery combine traditional rice cooking methods with tender chicken filling, complemented by the freshness of cucumber and a light spiciness of celery. This dish has its roots in Japanese onigiri, which have served as convenient snacks for travelers and workers for centuries. Their taste is soft and harmonious, with subtle hints of sesame oil, while nori adds a light crunch. These balls not only satisfy hunger but also create a sense of home comfort. They are easy to take along, and serving them with soy sauce enhances the flavor even more. They are perfect for a light snack or a full meal, offering a balance of nutritious ingredients in every bite.
1
Rinse the rice well with cold water until it becomes clear. Then cover it with cold water and let it sit for 30 minutes. After that, drain it in a sieve and let it drain for 15 minutes. Then pour fresh water over the rice in a heavy-bottomed pot, cover with a lid, and bring to a boil over medium heat. Once the water boils, reduce the heat to low and cook for 12-13 minutes or until the rice has fully absorbed the water.
- Sushi rice: 450 g
- Water: 625 ml
2
Remove the cooked rice from the heat and let it sit covered for another 10 minutes. Then stir it with a wooden spoon and let it cool slightly. You should continue working with warm rice.
- Sushi rice: 450 g
3
For the filling, boil chicken fillet in salted water, chop it coarsely and shred it into fibers. Peel the cucumber, remove the seeds and cut it into small cubes. Cut the celery in the same way. Mix the chicken with the vegetables and dress with mayonnaise and sesame oil.
- Chicken fillet: 200 g
- Cucumbers: 50 g
- Celery stalk: 70 g
- Mayonnaise: 1 tablespoon
- Sesame oil: 0.5 teaspoon
4
Wet your hands with water so the rice doesn't stick. Then rub your hands with salt: dip three fingers in the salt shaker and distribute the salt on both hands. Take a handful of rice, make an indentation in the center, place 1-2 teaspoons of chicken filling inside, fold the rice to cover the filling. Carefully shape the rice into a ball or triangle.
- Coarse salt: to taste
5
Stick strips of nori to the prepared balls. Serve with soy sauce.
- Dry seaweed nori: 2 pieces