Molly's Rice Balls
japanese short grain sticky rice (1 cup uncooked)
seasoned rice vinegar (2 tablespoons)
cooked chicken cut into tiny pieces (just shy of a cup)
seaweed sprinkles (tiny shreds sold at Japanese mkt) 2 tablespoons
furikake (I used a few shakes of a veggie mix, make sure no MSG!)
Cook rice, mix in vinegar, mix in rest of ingedients, form balls with damp hands
I made hers the morning after when the mix was cold and the balls were easier to form. The rice was room temperature by the time she ate them. Next time I'm going to try adding some broccoli puree. Let's see if she likes that!