Japanese · Lunch
Grilled Rice Balls with Soy Glaze
Grilled rice balls made from cooked short-grain rice, brushed with a reduced-sodium soy glaze and charred until golden and slightly crisp. Served with pickled cucumber and scallion, the dish delivers smoky-sweet umami while staying light through minimal oil and a restrained glaze.
$2
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
269Calories
5.4gProtein
5.3gFat
51.3gCarbs
6.8gSugar
1.8gFiber
1177mgSodium
0mgChol
0.9gSat Fat
205mgPotassium
52mgCalcium
1.4mgIron
0mcgVitamin B12
2.4mgVitamin C
Goes well with
Crisp Lager or Light Pilsner
local
Yuzu or Sudachi Citrus Tea
international
vegan
vegetarian
low-calorie
gluten-free-adaptable
low-calorie
Instructions
1
Prep
Wet your hands with water and firmly pack the warm rice into a compact triangle, pressing until it holds together without cracking.
2
Prep
Whisk soy sauce, mirin, rice vinegar, and sugar in a small bowl until the sugar dissolves completely.
3
Grill
Brush the rice triangle with half the sesame oil on both sides. Grill over medium-high heat for 3-4 minutes per side until char lines form and the surface turns firm and golden.
4
Glaze
Brush the grilled triangle with soy mixture on both sides. Return to grill over medium heat for 1-2 minutes per side, brushing once more, until the glaze darkens to a sticky amber and edges crisp.
5
Plate
Drain the cucumber slices and drizzle with remaining sesame oil. Set the glazed rice triangle on a plate, scatter with sliced scallion and sesame seeds, and serve with pickled cucumber.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 cup300g cooked short-grain rice, warm
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp mirin
- 1 tsp1 tsp rice vinegar
- 1/2 tsp1/2 tsp sugar
- 2 tsp2 tsp toasted sesame oil, divided
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 1/2 cup70g cucumber
- 1/2 tsp1/2 tsp salt
