Description
Crispy, golden-seared Japanese rice balls brushed with a savory soy sauce glaze — a comforting snack or side dish made from just a handful of pantry staples.
Ingredients
Scale
2 cups cooked short-grain Japanese rice, slightly cooled
2 tablespoons soy sauce
1 tablespoons mirin
1 teaspoons sesame oil
0.5 teaspoons salt, for shaping
1 tablespoons neutral oil or butter, for grilling
1 teaspoons toasted sesame seeds, for garnish
1 tablespoons sliced scallions, for garnish
Instructions
Cook the rice: Prepare 2 cups cooked short-grain Japanese rice, slightly cooled using slightly less water than usual so the rice is a bit firmer. Let it cool until warm but comfortable to handle.
Season the rice: Sprinkle 0.5 teaspoons salt, for shaping over the warm rice and mix gently.
Shape the rice balls: Wet your hands to prevent sticking. Take about 1/3 cup of rice per ball and press firmly into a triangle or round shape, packing tightly so it holds together.
Make the glaze: In a small bowl, mix 2 tablespoons soy sauce, 1 tablespoons mirin, and 1 teaspoons sesame oil until combined.
Heat the pan: Add 1 tablespoons neutral oil or butter, for grilling to a nonstick skillet or grill pan over medium heat.
Sear the first side: Place the rice balls in the pan and cook undisturbed until a golden crust forms on the bottom.
Glaze and flip: Flip the rice balls and brush the seared side with the soy sauce glaze.
Sear the second side: Cook until golden, then flip again and brush the remaining side with glaze.
Crisp it up: Continue flipping and brushing every couple of minutes until both sides are deeply golden and slightly crisp.
Serve: Remove from the pan and garnish with 1 teaspoons toasted sesame seeds, for garnish and 1 tablespoons sliced scallions, for garnish. Serve warm.
Notes
Day-old rice works better than fresh — it’s firmer and holds its shape on the grill. For a richer flavor, swap the neutral oil for butter, or try a miso-based glaze instead of soy sauce.