Japanese Fried Rice Ball Recipe

Short-grain rice: This type of rice is sticky and holds together well, making it ideal for shaping into balls.

Soy sauce: Adds a salty, umami flavor to the rice mixture.

Sesame oil: Provides a nutty aroma and enhances the overall taste.

Vegetable oil: Used for frying the rice balls to achieve a crispy exterior.

Salt: Enhances the flavors of the other ingredients.

When shaping the rice balls, wet your hands slightly with water to prevent the rice from sticking to your fingers. This will help you form smooth and compact balls that hold together well during frying.

• short-grain cooked rice - Substitute with medium-grain cooked rice: Medium-grain rice has a similar texture and stickiness to short-grain rice, making it a good alternative for forming rice balls.

• short-grain cooked rice - Substitute with sushi rice: Sushi rice is a type of short-grain rice that is sticky and holds together well, perfect for rice balls.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos is a soy-free alternative that provides a similar salty and slightly sweet flavor.

• sesame oil - Substitute with olive oil: Olive oil can be used as a substitute for sesame oil, though it will lack the nutty flavor. Consider adding a small amount of toasted sesame seeds for a similar taste.

• sesame oil - Substitute with peanut oil: Peanut oil has a mild nutty flavor that can mimic the taste of sesame oil in fried rice balls.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and high smoke point, making it suitable for frying.

• vegetable oil - Substitute with sunflower oil: Sunflower oil is another neutral-flavored oil with a high smoke point, ideal for frying.

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt for a slightly different mineral flavor.

• salt - Substitute with soy sauce: If you want to add more umami flavor, you can use a bit more soy sauce instead of salt.

• Allow the fried rice balls to cool completely at room temperature before storing or freezing. This prevents condensation, which can make them soggy.

• For storing in the refrigerator:

  • Place the cooled fried rice balls in an airtight container.
  • Separate layers with parchment paper to prevent sticking.
  • Store in the refrigerator for up to 3 days.

• For freezing:

  • Arrange the cooled fried rice balls on a baking sheet lined with parchment paper.
  • Freeze them for about 1-2 hours or until they are firm.
  • Transfer the frozen rice balls to a freezer-safe bag or container.
  • Label with the date and store in the freezer for up to 1 month.

• Reheating from the refrigerator:

  • Preheat your oven to 350°F (175°C).
  • Place the fried rice balls on a baking sheet.
  • Heat for about 10-15 minutes or until warmed through.

• Reheating from the freezer:

  • Preheat your oven to 350°F (175°C).
  • Place the frozen fried rice balls on a baking sheet.
  • Heat for about 20-25 minutes or until they are hot and crispy.

• For a quicker reheating option:

  • Use a microwave-safe plate and cover the fried rice balls with a damp paper towel.
  • Microwave on medium power for 1-2 minutes, checking periodically to ensure they are heated through.

• Oven Method: Preheat your oven to 350°F (175°C). Place the fried rice balls on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, or until they are heated through and crispy on the outside. This method helps maintain the crispiness of the rice balls.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of vegetable oil. Place the rice balls in the skillet and cook for 2-3 minutes on each side, or until they are heated through and regain their golden brown exterior. This method is quick and keeps the texture intact.

• Microwave Method: Place the fried rice balls on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, or until they are heated through. This method is the fastest but may result in a slightly softer texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the rice balls in the air fryer basket in a single layer. Air fry for 5-7 minutes, shaking the basket halfway through, until they are heated through and crispy. This method is great for retaining the crunchiness.

• Steaming Method: Place the fried rice balls in a steamer basket over boiling water. Cover and steam for about 5-7 minutes, or until they are heated through. This method keeps the rice balls moist but may soften the exterior.

• Mixing bowl: A large bowl used to combine the cooked rice, soy sauce, sesame oil, and salt.

• Frying pan: A flat-bottomed pan used to fry the rice balls until they are golden brown and crispy.

• Measuring spoons: Used to measure out the soy sauce, sesame oil, and salt accurately.

• Measuring cups: Used to measure the cooked rice.

• Spatula: Used to turn the rice balls in the frying pan to ensure they are evenly cooked on all sides.

• Paper towels: Used to drain the excess oil from the fried rice balls.

• Plate: Used to serve the hot rice balls once they are cooked.

• Spoon: Used to mix the ingredients in the mixing bowl.

Use leftover rice: Using leftover rice saves time as it is already cooked and has a better texture for frying.

Pre-mix ingredients: Combine soy sauce, sesame oil, and salt with the rice ahead of time to streamline the process.

Shape in advance: Form the rice balls and store them in the fridge until you're ready to fry.

Use a non-stick pan: A non-stick pan ensures even frying and reduces the need for constant monitoring.

Batch frying: Fry multiple rice balls at once to save on cooking time.