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Ingredients
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Rice & Filling
Seasoning & Finish
Method
Rice & Filling
- 1
Cook the rice
Rinse the short-grain rice under cold water until the water runs nearly clear to remove excess starch. Drain and combine with 440 ml water in a medium saucepan. Bring to a gentle boil, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes.
- 2
Prepare the garlic cream cheese mixture
While the rice rests, combine the softened cream cheese, grated garlic, curry powder, 1/2 tsp salt, 1/4 tsp black pepper, and the thinly sliced green onion in a bowl. Mix until smooth and homogeneous. Taste and adjust seasoning (add up to remaining 1/2 tsp salt total) — the mixture should be slightly savory with a warm curry note.
- 3
Prepare the crab
Gently flake the blue crab meat into bite-sized pieces, checking for any shell fragments. Fold the crab meat into the garlic cream cheese mixture using a rubber spatula, keeping some larger pieces intact for texture. Add soy sauce and lemon juice; fold gently so the crab holds shape and the filling is evenly seasoned.
- 4
Finish the rice
Transfer the cooked rice to a wide bowl and gently fluff with a rice paddle or spatula. While still warm, add the butter, remaining 1/2 tsp salt (if not already used), and remaining 1/4 tsp black pepper. Fold gently to distribute. Let the rice cool slightly until warm but comfortable to handle (5–8 minutes).
Assembly & Finish
- 5
Shape the rice balls
Lightly oil your hands with the neutral oil to prevent sticking. Place about 2–3 tablespoons of warm rice in your palm and flatten into a small disc. Place about 1 tablespoon of the garlic crab cream cheese filling in the center. Gently cover the filling with another 2–3 tablespoons of rice and press to form a compact ball (about 1.5–2 inches diameter). Press firmly but not so hard that the crab filling is crushed. Repeat until all rice and filling are used, making roughly 10–12 rice balls.
- 6
Optional nori wrap and garnish
If using nori, cut each sheet into strips about 1–1.5 cm wide and wrap one strip around the circumference of each rice ball, pressing lightly so it adheres. Sprinkle toasted sesame seeds over the rice balls or press a few seeds onto the nori-wrapped seam for presentation.
- 7