Japanese Rice Balls

Ingredients

• 400 g cooked rice (short-grain rice preferred)
• 100 ml water
• 4 tbsp soy sauce
• 2 tbsp sugar (or honey, or maple syrup)
• 1 tbsp sesame oil (for the sauce)
• 0.5 tbsp sriracha (spicy option)
• sesame oil (for cooking (or neutral oil))
• toasted sesame seeds (for garnish)
• scallions or spring onions (finely chopped, for garnish)

Steps

1. 1

   Blend the cooked rice with the water until you obtain a thick and smooth paste.

2. 2

   Heat a lightly oiled non-stick skillet.

3. 3

   Add the rice paste to the skillet and cook over medium heat, working it with a spatula until it holds together and is no longer sticky.

4. 4

   Remove from heat and let the paste cool slightly until warm.

5. 5

   Meanwhile, combine all the sauce ingredients (soy sauce, sugar, sesame oil, and optional sriracha) in a small bowl.

6. 6

   With lightly oiled hands, form compact balls from the rice paste.

7. 7

   Brown the balls in a skillet with a generous drizzle of sesame oil (or neutral oil), turning them so they color evenly.

8. 8

   Pour the prepared sauce into the skillet and coat the balls well.

9. 9

   Let caramelize for 1 to 2 minutes over medium heat.

10. 10

    Serve hot, sprinkled with sesame seeds and chopped scallions.

Notes

It is recommended to use short-grain rice for a better paste texture. If you do not have sesame oil for frying, a neutral oil works perfectly.

Nutrition per serving

• main course
• vegetarian
• rice
• japanese cuisine
• budget-friendly
• quick