Name: Japanese Rice Balls
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 15 balls
Cuisine: Asian
Ingredients: 1 cup short grain white rice or sushi rice; 1.5 cups water; 8 baby carrots; 1 cup broccoli florets; 1 piece sole, or any mild white fish

Similar to Onigiri, these delicious rice balls are made from steamed rice rolled with small pieces of veggies and fish. The perfect bite size food for toddlers, and adults love them too! This Japanese Rice Balls recipe is perfect for when you want a simple, on-the-go lunch that kids and adults will both love. Add these to a bento box for school lunch or have them ready to go for an after school snack. They’re healthy, convenient and absolutely delicious.

Appetizers

1 h 10 m

Asian

Weelicious

March 15, 2026

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From the Cook

1/5

Japanese Rice Balls

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Wash 1 cup of rice in a bowl and throw the water out (“washing” rice consists of filling a bowl with rice, covering it with water, rubbing the rice and then immediately dumping the water out).

Repeat washing the rice 4 or 5 times throwing the water out until water is clear.

Put the washed rice in a heavy bottomed pot, add 1 1/5 cups of water. Let rice soak for 30 minutes.

Put the lid on the pot and bring the rice to a boil for 5 minutes. Change the heat to low and simmer for 15 minutes. Turn off the heat and let the rice sit covered for 15 minutes so it can steam.

Stir the rice with a flat spoon so that the rice does not completely stick together.

While the rice is cooking, put the carrots in a steamer pot over boiling water for 3 minutes. Add the broccoli and steam for 2 more minutes. Add the fish and steam for another 3 minutes or until everything is cooked through and fork tender.

Place the fish and vegetables in a food processor and pulse. Do not puree the mixture, though. You want it to have a little texture, but still be dry. No not add extra liquid.

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Nutrition

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Tips & Tricks (5)

Cool Rice to Room Temperature 🍚
Always let steamed sushi rice cool to room temperature before shaping, as warm rice will fall apart and become mushy when handled.
Wet Your Hands Strategically 💧
Dip your hands in a bowl of water with a pinch of salt before shaping each ball to prevent sticking and create a slight seasoned crust on the exterior.
Pre-Cook Fish into Tender Flakes 🐟
Steam or poach the sole until just cooked through, then flake it gently into small bite-sized pieces to ensure it distributes evenly and appeals to toddlers' preferences.
Blanch Vegetables for Texture Control 🥦
Briefly blanch broccoli and carrots (1-2 minutes) then shock in ice water to maintain a slight firmness that won't turn mushy when pressed into warm rice.
Pack with Plastic Wrap for Clean Shaping 🎁
Use plastic wrap over your hand or a small mold to shape perfectly uniform, compact balls without direct hand contact, making cleanup easier and results more consistent.