Teriyaki Chicken Rice Balls

Set Varoma dish into position, insert a steaming rack. Top with a steaming plate (Ø 14 cm), weigh in chicken. Add teriyaki marinade, light soy sauce and cornflour to the plate and mix. Remove Varoma dish and set aside for 10 minutes. If you using frozen green peas, place them in another small dish that can fit into the Varoma dish together with chicken.

Line Varoma tray with parchment paper that is enough to cover 2 cm of the sides of the tray. Grease with oil. Mix eggs, salt and white pepper powder in a small bowl. Insert Varoma tray and pour egg mixture onto prepared Varoma tray.

Place water in mixing bowl, insert simmering basket, add rice to it, set Varoma into position, steam 18 min | Varoma | Speed 2. Remove Varoma. Remove simmering basket with spatula. Transfer cooked rice to a thermal serving bowl, add vinegar and mix with spatula. Peel off parchment paper and cut steamed egg in small pieces. Add furikake, prawn roe, chicken cubes and egg pieces into rice and mix well.

Place 2 tbsp rice mixture on cling film (15 cm x 15 cm) and lift up the edges, twist and form into a ball shape. Unwrap and place the rice ball on a serving plate. Repeat the steps for the remaining rice mixture. Garnish with extra furikake, prawn roe and serve.