Riceball Recipe

Rinse rice

Place 2 cups short-grain rice in a fine-mesh sieve or bowl and rinse under cold water, swirling with your hand until the rinse water runs nearly clear (3–5 rinses). Drain well.

Cook rice

Combine the rinsed rice and 2.25 cups water in a medium pot with a tight-fitting lid (or use a rice cooker). If using the stovetop, bring to a boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let steam, covered, for 10 minutes more.

Season rice

While rice cooks, warm 2 tablespoons rice vinegar, 1 teaspoon sugar, and 1/2 teaspoon salt in a small bowl or microwave just until dissolved. Transfer cooked rice to a shallow bowl (a wooden hangiri or large bowl is ideal) and gently fold in the vinegar mixture with a rice paddle or spatula, fanning if available to help it cool. Spread rice to release steam and bring it to lukewarm. Do not mash—keep the grains slightly sticky and intact.

Prepare for shaping

Wet your hands with cold water and keep a small bowl of water nearby. Optionally rub a pinch of salt on your palms to lightly season the exterior of the riceballs when shaping.

Tuna filling

In a small bowl, flake 1 cup drained canned tuna with a fork. Mix in 2 tablespoons mayonnaise, 1 teaspoon soy sauce, 2 tablespoons thinly sliced scallions, 1/2 teaspoon butter or shortening if using, and 1 teaspoon toasted sesame seeds. Taste and adjust seasoning. Keep chilled until ready to use.

Umeboshi or salmon options

If using umeboshi, pit and finely chop 2 plums and remove excess liquid; use about 1 tablespoon per riceball as a salty-tart center. For salmon, flake 3/4 cup cooked salmon and season lightly with a pinch of salt and 1/2 teaspoon soy sauce; combine with a little mayonnaise if desired.

Form riceballs

With wet hands, take about 3 tablespoons (roughly 1/4 cup) of warm seasoned rice and flatten it in your palm into a small disk. Place about 1 teaspoon to 1 tablespoon of your chosen filling in the center (depending on preference). Fold the rice around the filling and gently press and shape into a compact ball or triangle (onsigiri shape). Do not squeeze too hard—compress enough that it holds together but remains slightly airy. Repeat to make about 10–12 small riceballs (serves 4 as appetizer).

Wrap with nori

Cut nori sheets into 1-inch strips or into rectangles to wrap around the base of each riceball. Wrap each riceball with a strip so you have a small nori band for handling and flavor. If you prefer full wrapping, use larger nori pieces to cover the entire ball—do this right before serving so the nori stays crisp.

Optional breadcrumb coating

If you want a crunchy exterior, gently roll shaped riceballs in a thin layer of panko breadcrumbs. Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat, then add the riceballs and shallow-fry, turning gently, until panko is golden and crisp, about 2–3 minutes per side. Transfer to a paper towel-lined plate. This step is optional and will warm the riceballs—serve soon after.

Arrange riceballs on a platter. Lightly drizzle 1/2 teaspoon sesame oil over them if desired and sprinkle with furikake or extra toasted sesame seeds. Serve with small dishes of soy sauce and pickled ginger for dipping and palate cleansing.

Storage note: Fresh riceballs are best eaten the same day. If you must store, wrap individually in plastic wrap and refrigerate for up to 24 hours; bring to room temperature before serving. Do not refrigerate riceballs with nori wrapped tightly—nori will become soft.