Ingredients
- 2 tbsp (30 mL) miso paste
- 1 tbsp (15 mL) mayonnaise
- 1 tbsp (15 mL) cornstarch
- 1 tsp (5 mL) grated ginger
- 1 tsp (5 mL) sesame oil
- 1 egg
- 2 cloves garlic, minced
- 4 green onions, thinly sliced and divided
- 2 cups (500 mL) cooked U.S. sushi rice
- 1 lb (454 g) ground chicken
- 20 (4 to 5-inch/10-12 cm) skewers, soaked
- 1 tsp sesame seeds
Sweet Soy Glaze:
- ¼ cup (60 mL) maple syrup
- 2 tbsp (30 mL) soy sauce
- 1 tbsp (15 mL) seasoned rice vinegar*
Directions
- In a large bowl, stir together miso paste, mayonnaise, cornstarch, ginger, sesame oil, egg, garlic, and green onion; fold in rice and ground chicken.
- Mold about 3 tbsp (45 mL) of the mixture around each skewer to form an oval shape. (If mixture is too soft, cover and let chill for 30 minutes)
- Grill on oiled and preheated barbecue or grill pan over medium high heat, turning periodically until fully cooked, about 20 minutes.
Sweet Soy Glaze:
- Combine maple syrup, soy sauce and vinegar in a small saucepan; bring to simmer for 1 minute until slightly thickened. Drizzle glaze over cooked meatballs and sprinkle with remaining sliced green onions and sesame seeds.
