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Giant Grilled Rice Balls

  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR Plus overnight soaking
  • SERVINGS: 8
  • MAKE-AHEAD
  • STAFF-FAVORITE
  • VEGETARIAN

Chef Kuniko Yagi cooks these tender, crispy rice balls on the grill but they are also perfect made in a grill pan.

  1. 1/2 cup sweet white rice (3 1/2 ounces) (see Note)
  2. 2 cups white or brown short-grain rice (about 1 pound)
  3. 1 tablespoon red miso paste
  4. 2 tablespoons canola oil
  5. Soy sauce, for drizzling
  1. In a small bowl, cover the sweet rice with water and refrigerate overnight. Drain and transfer to a medium bowl.
  2. Wash the white or brown rice in a bowl or a sieve until the water is no longer cloudy. Drain well, then add to the sweet rice and mix well. Transfer to a rice cooker and add the miso and 2 1/2 cups of water. Close the lid securely. Cook the rice according to the manufacturer's instructions.
  3. Stir the rice so the miso is well incorporated, then gently pack the rice into 8 balls (about 3/4 cup each).
  4. In a large grill pan, heat the canola oil. Cook the rice balls, turning frequently, until golden and crispy on the outside, 7 to 8 minutes. Serve the rice balls drizzled with soy sauce.
Notes Sweet white rice is also called glutinous or sticky rice. Look for it at large supermarkets and Asian markets.
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