Two Types of Rice Balls

Enjoy savory, Japanese-style rice with these simple techniques.


Deep-fried tofu rice rolls

  • 240 grams cooked rice
  • 4 sheets deep-fried tofu pouches
  • 15 grams benishoga (pickled red ginger)
  • 5 grams shio konbu (salted seaweed)
  • 2 teaspoons roasted sesame seeds
  • 8 sprigs mitsuba (honewort)

Tempura batter rice balls

  • 240 grams cooked rice
  • 2 tablespoons green onions, chopped
  • 2 teaspoons roasted sesame seeds
  • 2 tablespoons deep-fried tempura batter
  • 1 1/2 tablespoon mentsuyu (Japanese noodle soup broth)
  • 2 half-boiled eggs
  • Half-sheet nori


  1. To make the deep-fried tofu rice rolls, combine hot cooked rice with red ginger, salted seaweed and sesame seeds and mix well.
  2. Cut open deep-fried tofu pouches and lay on a sheet of plastic wrap.

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