Mini Chicken Teriyaki Rice Cakes

Discover the deliciousness of Mini Chicken Teriyaki Rice Cakes, a fusion dish that combines classic Japanese flavors in a fun, bite-sized form. Perfect as appetizers or light meals, these crispy rice cakes serve as the ideal base for tender, teriyaki-marinated chicken. With a delightful blend of textures and the ability to customize toppings, they are sure to impress at any gathering. Learn how to make these eye-catching treats and elevate your dining experience!

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Ingredients

For the Rice Cakes:

2 cups cooked sushi rice

1 tablespoon rice vinegar

1 tablespoon sugar

½ teaspoon salt

2 green onions, finely chopped

1 tablespoon sesame seeds

For the Chicken Teriyaki:

1 pound boneless, skinless chicken thighs, cut into small cubes

1/3 cup soy sauce (or tamari for gluten-free)

2 tablespoons mirin (sweet rice wine)

1 tablespoon brown sugar

1 teaspoon grated ginger

1 clove garlic, minced

1 tablespoon vegetable oil

2 teaspoons cornstarch mixed with 1 tablespoon water (for thickening)

For Garnish:

Sesame seeds

Chopped cilantro

Additional green onions, sliced

Instructions

Prepare the Rice: In a medium bowl, combine cooked sushi rice, rice vinegar, sugar, salt, chopped green onions, and sesame seeds. Mix gently to combine. Allow the mixture to cool slightly.

Form the Rice Cakes: With wet hands, take small portions of the rice mixture (about 2 tablespoons each) and press them into flat, round cakes. Place them on a parchment-lined baking sheet. Repeat until all the rice is used. You should have about 10-12 mini rice cakes.

Make Chicken Teriyaki: In a bowl, mix soy sauce, mirin, brown sugar, grated ginger, and minced garlic. Set aside.

Cook Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken cubes and cook for about 5-7 minutes, or until nicely browned and cooked through.

Add Sauce: Pour the teriyaki sauce mixture over the cooked chicken, and bring to a simmer. Allow the sauce to cook for 2-3 minutes, then add the cornstarch slurry (mix of cornstarch and water). Stir until the sauce thickens and coats the chicken.

Assemble the Dish: Place a mini chicken teriyaki portion on top of each rice cake. Drizzle with extra sauce for flavor.

Garnish: Sprinkle with sesame seeds, cilantro, and additional green onions as a finishing touch.

Serve and Enjoy: These mini chicken teriyaki rice cakes are best served warm! Enjoy as an appetizer or a fun party snack.

Prep Time: 25 minutes | Total Time: 45 minutes | Servings: 4-6 (about 10-12 rice cakes)