Crispy Teriyaki Chicken Nuggets with Veggie Rice Balls Procedure:

1. Chicken – In a bowl, mix together chicken mixture until well combined.

   Chill/ Freeze until solid

2. Cut into nuggets and coat with flour, egg and breadcrumbs.

   Return to chiller/ freezer until ready to fry.

3. In a deep pot over medium heat, deep-fry chicken for about five minutes.

   Increase heat and double fry chicken until golden and crispy.

4. Sauce – Combine olive and sesame oil in a pan then saute the garlic and ginger over low heat until aromatic. Add sugar and let it slightly dissolve and caramelize. Add soy sauce and mirin then simmer for a few minutes and reduce to half or until it turns into a thick syrup. Adjust taste if necessary.

    

5. Riceball – In a small pan combine rice wine vinegar, sugar, salt and atsara. Bring to boil and remove from heat. Cool.

    

6. In a large bowl mix together japanese rice, cauliflower rice, warm vinegar mixture, and cream cheese until well combined.

    

7. Add the rest of the ingredients except nori sheets and mix well until everything is evenly distributed.

    

8. Using damp hands, form the rice mixture into a manageable sized triangle and wrap the nori sheets.

    

9. Assemble in bento box with omelet and other lunchboxitems.