Rice Balls Recipe

Rinse rice

Place 2 cups short-grain rice in a fine-mesh sieve or bowl. Rinse under cold running water, gently swishing with your hand, until the water runs mostly clear (about 4–6 rinses). Drain for 10 minutes.

Cook rice

Combine the drained rice and 2.2 cups water in a medium saucepan with a tight-fitting lid. Let sit 30 minutes if you have time (optional). Bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer for 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, for 10 minutes.

Season rice

While rice cooks, mix 2 tbsp rice vinegar, 1 tsp sugar, and 1 tsp salt until dissolved. Transfer cooked rice to a wide shallow bowl (or hangiri if available). Sprinkle the vinegar mixture over rice and gently fold with a paddle or spatula to combine while fanning or allowing steam to escape. Spread rice to cool to warm (not hot), about 8–10 minutes.

Tuna filling

For the tuna option: combine 1 cup drained canned tuna with 2 tbsp mayonnaise, 1 tsp soy sauce, and 2 tsp bonito flakes or furikake in a bowl. Mix until evenly combined. Taste and adjust salt/soy to preference.

Salmon filling

For the salmon option: flake 1 cup cooked salted salmon into small pieces. Mix with 2 tbsp sliced green onion and, if desired, a pinch of sesame seeds.

Ume (pickled plum) filling

For umeboshi: pit and finely chop 2 pickled plums. Mash into a paste with a fork; you can mix with a small pinch of bonito flakes or a few chopped green onions if desired.

Prepare your hands and workspace: have a small bowl of water and 1 tsp neutral oil mixed together to wet your palms (prevents rice sticking). Keep a small plate with the filling portions nearby.

Portion rice

Wet your hands lightly with the water-oil mixture. Scoop about 3/4 cup (approximately 150 g) of warm seasoned rice into your palm. Flatten it slightly to create a small disc with an indentation in the center for the filling.

Add filling

Place about 1–2 tablespoons of your chosen filling into the indentation. Do not overfill; you want the rice to fully enclose the filling.

Shape rice ball

Cup your hands around the rice and gently press and shape into a compact triangle or ball: press lightly with both palms while rotating and tucking the rice under to create firm, cohesive shape. The rice ball should hold together but not be crushed. Wipe hands and re-wet if rice sticks.

Wrap and garnish

Wrap a strip or half-sheet of nori around the base or one face of the rice ball, seaweed-side out. Sprinkle toasted sesame seeds on the exposed rice or press a few bonito flakes on top. Repeat to make 6 rice balls total.

Storage and serving: Serve immediately at room temperature. To store, wrap each rice ball tightly in plastic wrap and refrigerate up to 24 hours (best same day). If refrigerated, let return to room temperature for 20–30 minutes before eating or briefly steam to revive stickiness.