Japanese · Lunch
Grilled Rice Balls with Soy Glaze
Grilled rice balls made from cooked short-grain rice packed into triangles, seared in sesame oil until the exterior turns golden and crisp, then brushed with a soy-mirin-sugar glaze that caramelizes into a sticky lacquer. Finished with a nori ribbon and toasted sesame seeds.
$2
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
268Calories
5.7gProtein
3.3gFat
54.8gCarbs
9.2gSugar
1.1gFiber
983mgSodium
0mgChol
0.5gSat Fat
95mgPotassium
18mgCalcium
0.9mgIron
0mcgVitamin B12
0.5mgVitamin C
vegan
vegetarian
low-calorie
rich-umami
thirty-min-meals
all-time-classics
vegan
low-calorie
Instructions
1
Prep
Whisk together soy sauce, mirin, and sugar until sugar dissolves; set glaze aside.
2
Heat sesame oil in a nonstick skillet over medium heat. Wet your hands with salted water, pack rice into a triangle, and grill the first flat side for 3–4 minutes until deep golden crust forms.
3
Flip and grill the second side for 3 minutes until golden. Brush both sides with glaze and grill 1–2 minutes per side until caramelized.
4
Wrap nori around the base, scatter sesame seeds on top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g11 oz short-grain white rice, cooked and cooled
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp sugar
- 1 tsp1 tsp sesame oil
- 22 small strip nori
- 1 tsp1 tsp sesame seeds, toasted
- 2 pinch2 pinch salt
