Rinse the rice then add to a pot along with 2 ½ cups of water. Cover then bring to a boil. Cook over medium heat for 12 to 15 minutes. Remove from heat and set aside for 10 minutes. Refrigerate for a minimum of 10 minutes.
Preheat the oven to 400°F. Line a large baking sheet with parchment paper then set aside.
Combine all the nuggets ingredients in a bowl then add the rice. Shape 16 nuggets and then lay out on the baking sheet.