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Creating perfectly shaped rice discs is crucial for the structural integrity of your Mini Chicken Teriyaki Rice Cakes. To begin, ensure your rice is cooked and cooled adequately. Using slightly chilled rice makes it easier to handle and shape.

Mini Chicken Teriyaki Rice Cakes

Discover the joy of making Mini Chicken Teriyaki Rice Cakes, a delicious fusion dish that combines savory teriyaki flavors with the comforting texture of jasmine rice. These bite-sized treats are perfect for any occasion, whether as appetizers or light meals. With simple ingredients like shredded chicken and fresh vegetables, you can create a flavorful and nutritious dish that pleases the palate. Learn how to prepare, shape, and cook these delightful rice cakes for a satisfying culinary experience.
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Ingredients
  

2 cups cooked jasmine rice

1 cup cooked chicken breast, shredded

1/4 cup teriyaki sauce (store-bought or homemade)

2 green onions, finely chopped

1 tsp sesame oil

1/2 cup panko breadcrumbs

1/4 cup grated carrot (optional, for color)

Salt and pepper, to taste

Cooking spray or oil for frying

Sesame seeds, for garnish

Instructions
 

Prepare the Chicken Mixture: In a large mixing bowl, combine the shredded chicken with the teriyaki sauce, finely chopped green onions, sesame oil, and grated carrot (if using). Season the mixture with salt and pepper to taste. Mix thoroughly to ensure the chicken is well-coated and fully absorbs the teriyaki flavor.

    Form the Rice Cakes: In a separate bowl, take the cooked jasmine rice and lightly season it with salt. With wet hands to prevent sticking, scoop out a small portion of rice (approximately the size of a golf ball) and flatten it into a disc about 1/2 inch thick. Ensure that the rice adheres together. Repeat this process until all the rice is shaped into small discs.

      Add the Filling: Take each rice disc and place a spoonful of the chicken mixture in the center. Carefully fold the edges of the rice around the filling to create a small cake, ensuring that the filling is completely enclosed within the rice.

        Coat the Rice Cakes: Once all the rice cakes are formed, lightly coat each one with panko breadcrumbs, which will provide a delightful crispy texture when cooked.

          Cook the Rice Cakes: Heat a non-stick skillet over medium heat and lightly spray it with cooking spray or add a small amount of oil. Arrange the rice cakes in the skillet, making sure not to overcrowd the pan. Cook for approximately 4-5 minutes on each side, or until the cakes are golden brown and crispy.

            Serve: Once the rice cakes are cooked, remove them from the skillet and place them on a paper towel-lined plate to absorb any excess oil. Garnish with a sprinkle of sesame seeds and any remaining chopped green onions. Serve warm with extra teriyaki sauce on the side for dipping.

              Prep Time, Total Time, Servings: 20 min | 30 min | 4 servings

                - Presentation Tips: Arrange the rice cakes on a serving platter and drizzle with a bit of teriyaki sauce. A side of fresh cucumber slices or a simple green salad can complement the dish beautifully.