- 1. Shrimp Tempura Rice Ball (Tenmusu)
- 2. Salmon & Cream Cheese Rice Ball
- 3. Japanese Authentic Tuna Rice Ball
- 4. Pickled Plum (Umeboshi) & Shiso Rice Ball
- 5. Addictive Seasoned Egg Rice Ball
- 6. Grilled Rice Ball (Yaki Onigiri)
- 7. Shio Kombu Rice Ball
- 8. Scattered Sushi (Chirashi Sushi) Rice Ball
- 9. Japanese Fried Chicken (Karaage) Rice Ball
- 10. Sausage & Corn Rice Ball
1. Shrimp Tempura Rice Ball (Tenmusu)
Ingredients (for 1-2 servings)
・6 oz (170g) Cooked rice
・2 Shrimps
・1 tbsp Flour
Tempura batter
・2 tbsp Flour
・2 tbsp Water
・1 tsp Mayonnaise
・Oil for frying
Tempura sauce
・1 tbsp Water☆
・1 tbsp Soy sauce☆
・1 tbsp Mirin☆
・1 tsp Sugar☆
・A pinch of Dashi powder (Hondashi)☆
・Nori seaweed
Direction
1. Cut the shrimp tails diagonally and remove the water and dirt inside with a knife. Make three incisions in the belly of the shrimp to straighten it out.
2. Coat the shrimp with flour. Make tempura batter by mixing flour, water, and mayonnaise.
3. Make tempura sauce by mixing ☆.
4. Dip the shrimp in the batter, and fry in oil for 2-3 minutes on each side.
5. Dip the shrimp in the tempura sauce while they are still hot.
6. Lay the rice flat in the palm of your hand, place the shrimp tempura, and then place more rice to make a rice ball. Finished by wrapping with nori seaweed.
2. Salmon & Cream Cheese Rice Ball
Ingredients (for 1-2 servings)
・6 oz (170g) Cooked rice
・2.8 oz (80g) Salmon slice
・A pinch of Salt
・0.7 oz (20g) Cream cheese cube
・4-5 tbsp Deep fried dough (Ten-kasu)
・1 tbsp Mentsuyu (or Tempura sauce*)
*Tempura sauce
・1 tbsp Water
・1 tbsp Soy sauce
・1 tbsp Mirin
・1 tsp Sugar
・A pinch of Dashi powder (Hondashi)
・Nori seaweed (optional)
Direction
1. Cook salmon with a pinch of salt.
2. Make ten-kasu by frying tempura batter in oil.
3. When salmon is cooked, remove skin and bone. Make salmon flakes.
4. In a mixing bowl, combine rice with salmon flakes, cream cheese cube, ten-kasu, and tempura sauce.
5. Make rice ball, and wrap it with nori seaweed as you like.
3. Japanese Authentic Tuna Rice Ball
Ingredients (for 1-2 servings)
・6 oz (170g) Cooked rice
・1-2 tbsp Dried bonito flakes☆
・1 tsp Soy sauce☆
・1 tsp Mirin☆
・1/2 tsp Sesame oil☆
・A pinch of Dashi powder (Hondashi)☆
・1.4 oz (40g) Canned tuna
・0.5 oz (15g) Mayonnaise★
・1/2 tsp Soy sauce★
・1/2 tsp Sugar★
・1/2 tsp Karashi paste (Japanese mustard)★
・A pinch of MSG★
・Nori seaweed
Direction
1. In a mixing bowl, combine rice with ☆.
2. In a different mixing bowl, combine canned tuna with ★.
3. Spread rice [1] in the palm of your hand and place about 2 teaspoons of tuna [2] in the center of the rice ball. Place a small amount of rice on top. Make rice ball. Finished by wrapping with nori seaweed.
4. Pickled Plum (Umeboshi) & Shiso Rice Ball
Ingredients (for 1-2 servings)
・6 oz (170g) Cooked rice
・4-5 Sheets of Shiso leaves
・Umeboshi (Any kind is fine.)
・1-2 tsp White sesame seeds
・Nori seaweed (optinal)
Direction
1. Shred shiso leaves. Take out the seeds from umeboshi, and mince it.
2. In a mixing bowl, combine rice with shiso, umeboshi, and white sesame.
3. Make rice ball. Finished by wrapping with nori seaweed.
5. Addictive Seasoned Egg Rice Ball
Ingredients (for 1-2 servings)
・6 oz (170g) Cooked rice
・4 Eggs
・1 oz (30g) Green onion
・0.4 cup (100ml) Water☆
・4 tbsp Soy sauce☆
・3 tbsp Sugar☆
・2 tsp Sesame oil☆
・2 tsp White sesame seeds☆
・A pinch of Garlic powder☆
・A pinch of Dashi powder (Hondashi)☆
Direction
1. Make soft boiled egg. Mince green onion.
2. In a mixing bowl, combine green onion with ☆.
3. Marinade boiled eggs in the sauce [2]. Tastes better if you put it in the fridge for a few hours to overnight.
4. Spread rice in the palm of your hand and place half egg. Make rice ball.
6. Grilled Rice Ball (Yaki Onigiri)
Ingredients (for 1-2 servings)
・6 oz (170g) Cooked rice
・1-2 tsp Soy sauce☆
・1 tsp Mirin☆
・1/2 tsp Sesame oil☆
・A pinch of Dashi powder (Hondashi)☆
Direction
1. In a mixing bowl, combine rice with ☆.
2. Make rice ball, and grill in a pan until the surface is brown.
7. Shio Kombu Rice Ball
Ingredients (for 1-2 servings)
・6 oz (170g) Cooked rice
・1 oz (30g) Edamame beans☆
・1 tbsp Seasoned kelp strips (Shio kombu)☆
・2-3 tbsp Dried bonito flakes☆
・1 tsp Soy sauce☆
・1 tsp Sesame oil☆
・Shiso leaves (or Nori seaweed)
Direction
1. In a mixing bowl, combine rice with ☆.
2. Make rice ball. Wash and drain shiso leaves well. Wrap the rice ball with the shiso. You can use nori seaweed instead.
8. Scattered Sushi (Chirashi Sushi) Rice Ball
Ingredients (for 2-3 servings)
・11.6 oz (330g) Cooked rice
Sushi vinegar
・25ml Rice vinegar
・11g Sugar
・1/2 tsp Salt
Seasoned shrimp
・2 oz (60g) Shrimp
・1/2 tsp Salt
・1/2 tbsp Sake
・1/2 tbsp Mirin
・1/2 tbsp Rice vinegar
Simmered shiitake mushroom
・0.5 oz (16g) Dried shiitake mushroom
・0.5 cup (130ml) Water
・1.5 tbsp Soy sauce☆
・1.5 tbsp Sugar☆
・1.5 tbsp Mirin☆
Pickled lotus root
・3.5 oz (100g) Lotus root
・A pinch of Salt
・0.25 cup (60ml) Water★
・2.5 tbsp Rice vinegar★
・1.5 tbsp Sugar★
・A pinch of Salt★
・A pinch of dashi powder* (Hondashi)★
*Kombu dashi is better
Egg
・1 egg
・A pinch of Sugar
・1/2 tsp Oil
・Edamame beans
Topping
・Fluffy flaked fish (Sakura denbu)
Direction
1. [Simmered shiitake mushroom] Soak dried shiitake in water for 7-8 hours in the fridge. When the stem get soft, cut it off. Transfer shiitake and the water to a pot.
Add ☆, and stir well. Simmer on low heat until the soup is gone.
2. [Pickled lotus root] Thinly slice lotus root. Boil the water in a pot and add salt. Cook lotus root for 2-3 minutes. Boil the lotus root until the texture of them remains, then drain the water and stir in a pinch of salt.
In a container, put ★ and stir well. Put lotus root in the container, and place paper towel on top. Place in fridge for 2-3 hours to soak up the flavors.
Add ☆, and stir well. Simmer on low heat until the soup is gone.
3. [Seasoned shrimp] Boil the water in a pot and add salt and sake. Boil shrimp and drain the water. Cut them into small pieces. Season them with mirin and rice vinegar.
Add ☆, and stir well. Simmer on low heat until the soup is gone.
4. [Sushi rice] Cook rice with a little less water than normal. Make sushi rice by mixing cooked rice with sushi vinegar.
Add ☆, and stir well. Simmer on low heat until the soup is gone.
5. [Chirashi sushi] Mince shiitake mushroom and lotus root in advance. In a mixing bowl, mix sushi rice with shrimp, shiitake mushroom, lotus root, and edamame beans.
Add ☆, and stir well. Simmer on low heat until the soup is gone.
6. [Egg] Mix egg with a little sugar. Make thin omelet. Cut it into nori seaweed shape.
7. [Onigiri] Make rice ball with the chirashi sushi [5]. Wrap in a sheet of egg.
9. Japanese Fried Chicken (Karaage) Rice Ball
Ingredients (for 1-2 servings)
・6 oz (170g) Cooked rice
・2.8 oz (80g) Chicken
・1 tsp Soy sauce☆
・1 tsp Mirin☆
・1/2 tsp Grated ginger☆
・1/3 tsp Grated garlic☆
・1-2 tbsp Potato starch
・Oil for frying
・Nori seaweed
Topping
・Minced green onion
・Red pickled ginger (Beni-shoga)
・Mayonnaise
Direction
1. Soak the chicken in the mixture of ☆. Leave it for 20 minutes.
2. Coat the chicken with potato starch. Fry in oil for 3 minutes on each side.
3. Lay the rice flat in the palm of your hand, place the karaage, and then place more rice to make a rice ball. Finished by wrapping with nori seaweed. Put mayonnaise, minced green onion, and beni-shoga as you like.
10. Sausage & Corn Rice Ball
Ingredients (for 1-2 servings)
・6 oz (170g) Cooked rice
・1.4 oz (40g) Sausage
・1.4 oz (40g) Canned corn
・1 tsp Soy sauce☆
・1/2 tsp Butter☆
・A pinch of Salt and pepper☆
・A pinch of Sugar☆
・Nori seaweed (optional)
Direction
1. Mince sausage. Fry in a pan with corn. Add ☆ and mix well.
2. In a mixing bowl, combine rice with the sausage stir-fry. Make rice ball. Finished by wrapping with nori seaweed.
