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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.
  3. Spread rice mixture on top.
  4. Roll up using the wrap and let it sit in the refrigerator for 10-15 minutes.
  5. Cut in half and wrap with boiled mitsuba.
  6. To make the tempura batter rice balls, combine deep-fried tempura batter and noodle soup.
  7. Add in hot rice, sesame seeds and green onions and mix well.
  8. Spread rice mixture on top of plastic wrap and top with one hald-boiled egg.
  9. Roll up tightly and mold into a triangular rice ball.
  10. Wrap with nori and serve.