Chef Kuniko Yagi cooks these tender, crispy rice balls on the grill but they are also perfect made in a grill pan. Slideshow:  One-Bowl Rice Dishes 

Kuniko Yagi
March 2014

Gallery

Recipe Summary

active:
30 mins
total:
1 hr
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, cover the sweet rice with water and refrigerate overnight. Drain and transfer to a medium bowl.

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  • 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.

  • Stir the rice so the miso is well incorporated, then gently pack the rice into 8 balls (about 3/4 cup each).

  • 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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