Japanese Rice Balls
Translated from French, the language of the reel.
Oriane DAVID cooked this in an Instagram reel, in French. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Camille Bonnet on SeeMeCook
A simple and budget-friendly recipe to transform cooked rice into crispy, caramelized rice balls in a sweet soy sauce.
- Time
- 35 minutes
- Equipment
- Stovetop and blender
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Gluten, sesame, and soy
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Base
- 100 g
Sauce
- 60 g
- 25 g
- 14 g
- 8 g
- 14 g
Finition
- 5 g
- 10 g
Weights are estimates. Together, the ingredients weigh about 610 g before cooking, which is about 305 g per serving.
Steps
Blend the cooked rice with the water until you obtain a thick and smooth paste.
Heat a lightly oiled non-stick skillet.
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.
Remove from heat and let the paste cool slightly until warm.
Meanwhile, combine all the sauce ingredients (soy sauce, sugar, sesame oil, and optional sriracha) in a small bowl.
With lightly oiled hands, form compact balls from the rice paste.
Brown the balls in a skillet with a generous drizzle of sesame oil (or neutral oil), turning them so they color evenly.
Pour the prepared sauce into the skillet and coat the balls well.
Let caramelize for 1 to 2 minutes over medium heat.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 463
- Protein
- 8 g
- Carbs
- 72 g
- Fat
- 16 g
- Fiber
- 2 g
Where the calories come from
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