Irresistible! Grilled Rice Balls (Three Ways)

Name: Irresistible! Grilled Rice Balls (Three Ways)
Yield: Makes 3 rice balls
Ingredients: 1 cup uncooked Japanese short-grain rice (about 180 grams); 1 tablespoon soy sauce; 1 tablespoon mirin; 1 tablespoon cooking sake; 1 teaspoon dashi powder; 1 teaspoon toasted sesame seeds; 1 tablespoon sesame oil; 1 shiso leaf; Shredded nori (as needed); 1 handful bonito flakes

クックS076PG☆ @cook_40278667

Recipe Background: I was inspired to try grilled rice balls with chilled soup (https://cookpad.wasmer.app/recipe/7864170), and ended up enjoying different versions with shiso leaves and shredded nori as well.

クックS076PG☆ @cook_40278667

Saved

Ingredients

Makes 3 rice balls

1 cupuncooked Japanese short-grain rice (about 180 grams)
1 tablespoonsoy sauce
1 tablespoonmirin
1 tablespooncooking sake
1 teaspoondashi powder
1 teaspoontoasted sesame seeds
1 tablespoonsesame oil
1shiso leaf
Shredded nori (as needed)
1 handfulbonito flakes

Saved

Steps

1

Rinse the rice as usual.
2

Add the soy sauce, mirin, cooking sake, dashi powder, and toasted sesame seeds. Add 2/3 cup water (about 135 ml), adjusting so the total liquid equals the amount needed for 1 cup of rice, including the seasonings.
3

Transfer the mixture to a rice cooker and cook as usual. Once done, let it steam on the keep-warm setting for about 30 minutes.
4

Divide the cooked rice into three portions. Place one portion on a piece of plastic wrap and shape it into a ball. Lining a bowl with plastic wrap and adding the rice makes shaping easier.
5

Shape the second portion the same way, then press a shiso leaf onto one side.
6

For the last portion, mix in shredded nori and bonito flakes, then shape into a rice ball as before.
7

Heat a frying pan and add the sesame oil. Grill all three rice balls. For the one with the shiso leaf, grill it leaf-side down first.
8

Serve the plain rice ball with chilled soup (https://cookpad.wasmer.app/recipe/7864170).