Description
This traditional Rice Balls recipe offers a simple yet delicious way to enjoy short-grain rice formed into convenient, portable snacks. Filled with flavorful pickled plum or other fillings such as tuna or vegetables, and optionally wrapped in crisp nori sheets, these rice balls are perfect for lunchboxes, picnics, or light meals. The recipe emphasizes soaking and cooking the rice to the perfect consistency, ensuring each bite is tender and tasty.
Ingredients
Scale
Rice
- 2 cups short-grain rice (uncooked, rinsed until water runs clear)
- 2 1/2 cups water
- 1/2 teaspoon salt
Filling
- 1/2 cup pickled plum (umeboshi) or alternative fillings such as tuna, salmon, or vegetables
Optional Garnish
- 4 sheets nori (seaweed sheets, cut into strips for wrapping)
- Sesame seeds, to taste
Instructions
- Rinse Rice: Rinse the short-grain rice under cold water until the water runs clear to remove excess starch, which prevents the rice from becoming too sticky.
- Soak Rice: Combine the rinsed rice with 2 1/2 cups of water in a large pot or rice cooker. Let it soak for about 30 minutes to hydrate evenly for better texture.
- Cook Rice: If using a pot, bring the water and rice to a boil over medium heat. Once boiling, reduce heat to low, cover, and cook for 18-20 minutes until the rice is tender and water is absorbed. If using a rice cooker, follow the manufacturer’s instructions.
- Rest and Season: Remove the rice from heat and let it rest covered for 10 minutes. Then gently fluff with a wooden spoon and sprinkle in salt, mixing carefully.
- Shape Rice Balls: Wet your hands with water to prevent sticking. Take about 1/4 cup of rice, flatten it lightly in your palm, then place a small amount of your chosen filling in the center. Mold the rice around the filling, forming a triangle or ball shape. Repeat with remaining rice and filling.
- Wrap with Nori (Optional): Cut nori sheets into strips and wrap them around each rice ball for added flavor and easier handling.
- Garnish and Serve: Arrange the rice balls on a plate and sprinkle with sesame seeds if desired. Serve immediately or pack for on-the-go meals.
Notes
- Using short-grain rice is essential for the proper sticky texture of rice balls.
- Soaking the rice before cooking improves texture and even cooking.
- Fillings can be customized – try tuna mayo, cooked salmon flakes, or pickled vegetables.
- Wet hands prevent rice from sticking while shaping.
- Nori wrapping adds flavor and helps keep the rice ball intact.
- Rice balls are best eaten fresh but can be stored in an airtight container for up to a day.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Boiling, Shaping
- Cuisine: Japanese
Nutrition
- Serving Size: 1 rice ball (approx. 80g)
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0.2g
- Unsaturated Fat: 0.7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: rice balls, onigiri, Japanese snack, portable lunch, umeboshi rice balls, nori wrapped rice balls, rice snack
