Japanese · Lunch
Grilled Rice Balls with Soy Glaze (Gluten-Free)
Pan-grilled Japanese rice balls filled with sautéed shiitake mushroom and scallion, brushed with a tamari-based sweet glaze and charred until the surface crisps and lacquers. Sesame oil and toasted sesame seeds round out the umami finish. Served warm.
$3
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
316Calories
6.3gProtein
8.2gFat
55.8gCarbs
9.2gSugar
2gFiber
1012mgSodium
0mgChol
1.2gSat Fat
248mgPotassium
28mgCalcium
1.3mgIron
0mcgVitamin B12
1.8mgVitamin C
vegan
vegetarian
gluten-free
low-calorie
gluten-free
Instructions
1
Prep
In a small pan over medium heat, warm 0.5 teaspoon sesame oil and sauté the shiitake mushroom and half the scallion for 2 minutes until softened.
2
Build
Transfer warm rice to a bowl, fold in the cooked mushroom mixture and remaining raw scallion, and mix until evenly distributed.
3
Wrap
With damp hands, pack the rice mixture into 2 tight discs about 2.5 cm thick, pressing firmly so they hold together.
4
Chill
Set the rice discs on a plate and rest uncovered for 10 minutes until the shape firms up.
5
Grill
Heat vegetable oil in a nonstick pan over medium-high heat and grill the rice discs 4 minutes per side until deep golden crust forms.
6
Glaze
Whisk tamari, mirin, and sugar together until sugar dissolves, then brush both sides of discs and grill 1 minute per side over medium heat.
7
Plate
Transfer rice balls to a plate, drizzle with remaining sesame oil, scatter toasted sesame seeds over the top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 cup, packed (300g) cooked short-grain sushi rice, warm
- 1.4 oz40g shiitake mushroom
- 22 scallion
- 2 tsp2 tsp sesame oil, divided
- 2 tbsp2 tbsp soy-sauce-tamari
- 3 tsp3 tsp mirin
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp sesame seeds
- 1/2 tsp1/2 tsp vegetable oil, for the pan
