Sticky Rice and Chicken Sesame balls

Sparkling Rice: Rinse rice under cold running water until the water runs crystal clear. In a saucepan set over high heat, unite rice and 2 cups of water; bring to a boil. Cover and reduce heat to low; cook for about 15 minutes or until rice is tender. Take off from heat; let stand, covered, for 10 minutes to absorb all the flavors.

Sweet & Sour Rice: In a small bowl, blend vinegar, sugar, and salt to create a tangy sensation. Microwave on High for about 30 seconds or until dissolved. Transfer rice to a large, nonreactive bowl and drizzle the vinegar mixture over the top, stirring until the rice is entirely coated. Let it chill until it's utterly cool.

Caramelized Chicken: Slice chicken into (1 cm) pieces. Heat oil in a large, nonstick skillet set over medium heat; cook chicken, salt, and pepper until it's golden brown around the edges. Add teriyaki sauce and let it simmer for 3 to 5 minutes or until thickened, and chicken is caramelized and cooked through. Let it chill until it's utterly cool. Stir in some fresh green onions.

Savory Rice Balls: Scoop out ¼ cup (60 mL) cooked rice and shape it in the palm of your hand. Spoon some of the chicken mixture onto the center of the rice, forming it into a ball to enclose the filling. Roll the rice balls in sesame seeds, adding a delightful crunch to every bite.