Quick Chicken-Sesame Rice Balls

• 1 (7.4-ounce) package precooked sticky rice (such as Annie Chun's)
• 2 teaspoons rice vinegar, divided
• 1/4 teaspoon sugar
• 1/4 teaspoon kosher salt
• 2 tablespoons thinly sliced green onion tops
• 1 teaspoon lower-sodium soy sauce
• 1/2 teaspoon dark sesame oil
• 2 ounces skinless, boneless rotisserie chicken breast, finely shredded
• Nori sheets for decoration (optional)

1. Heat rice according to package directions; spread on a plate. Sprinkle with 1 1/2 teaspoons vinegar, sugar, and salt; cool completely.
2. Combine remaining 1/2 teaspoon vinegar, onions, soy sauce, oil, and chicken in a small bowl.
3. Arrange 4 (6-inch) squares of plastic wrap on a work surface. Divide rice mixture into 4 equal portions, shaping each into a ball. Lightly press each rice ball into a disc between palms; place 1 disc on each plastic wrap square. Make an indentation in each. Top each indentation with one-fourth of chicken mixture. Working with one rice ball at a time, lightly press the rice over the filling. Gather up ends of plastic wrap, and twist tightly to form a ball. Gently remove plastic wrap; decorate with nori, if desired.
4. THE BUDDY BENTO For the little kid who is easily distracted by human lunch buddies, this box offers fun, nutritious food to hold his interest. Make Our Recipe: Quick Chicken-Sesame Rice Balls Then add... 2 tablespoons edamame hummus 1/2 cup steamed sugar snap peas, chilled 1/4 cup seedless red grapes, halved 2 peeled kiwifruit, sliced and cut into shapes 2 fortune cookies Serves 2 Each lunch has 347 calories, 8g fat (9g sat fat), 5g protein, 2g carbs, 9g fiber, and 484mg sodium.
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sticky rice, rice vinegar, sugar, kosher salt, lower, dark sesame oil, skinless, decoration

Taken from www.myrecipes.com/recipe/chicken-sesame-rice-ball (may not work)