Grilled Rice Balls

Total Time:
37 min
Prep:
7 min
Cook:
30 min

Yield:
4 rice balls
Level:
Easy

Ingredients
  • 1 cup short-grain sushi rice
  • 1 teaspoon kosher salt
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 1/4 cup butter, cut into small pieces
  • Chopped chives, for garnish
Directions
Watch how to make this recipe.
  • For this recipe it's important that you use Japanese short-grain white rice, also sometimes called sushi rice. Brown rice and long-grain rice will not work. Cook the rice according to the package directions along with the salt. While the rice is cooking bring the soy sauce and mirin to a boil over low heat until it's reduced by about half. Take it off the heat and whisk in the butter.

  • When the rice is done and cooled down just a bit (it should still be hot), cut off a square piece of plastic wrap and pile 1/4 of the cooked rice in the center. Wrap the plastic around it and use your hands to press it together into 1-inch thick triangle. Make sure they are densely packed together so they won't fall apart on the grill. Repeat with the remaining rice and plastic wrap.

  • Preheat the grill to medium.

  • Use a pastry brush to baste 1 side of the rice balls with the butter mixture and put them on the grill, buttered side down. Let them grill until browned and crisp on 1 side, about 5 minutes) then brush the tops of the rice balls with the butter mixture. Flip them over using tongs and grill until the second side is crisp. Transfer the rice balls to a serving platter. Brush again with the butter mixture and garnish with chives.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.


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    This recipe is featured in:

    Cookout Sides & Salads