Grilled Rice Ball

Aromatic and crispy-Japan’s handiest meal


  • 150g cooked rice
  • 1tsp soy sauce
  • 1 tsp mirin or 1/2 tsp sugar
  • Nori (optional)


  • Umeboshi (one per rice ball)
  • Tuna mayonnaise (made with pole and line caught tuna)
  • Salted salmon


  1. Wet your palms and spread the rice in one palm then make a small hollow and place the filling in it. Shape the rice into a flattened triangular form using both hands, enclosing the filling within the rice.
  2. Mix the soy sauce with mirin (or sugar) and spread evenly onto the surface of the rice ball.
  3. Heat a non-stick frying pan and cook both sides of the rice ball on medium-low heat until browned. Wrap with nori(optional).