Rice Balls


  • 2 cups cooked short-grain brown rice [UK 16 oz]
  • Organic sunflower oil for frying
  • Sesame Seeds
  • Shoyu (natural soy sauce)


  • Roll the rice into balls the size of a golf ball.
  • Squeeze tightly in between your hands so they stick well together.
  • Wet your hands in between to stop the rice from sticking to your fingers when rolling.
  • Roll in the balls in some sesame seeds.
  • Heat some sunflower frying oil in a heavy based pan.  When the oil starts ‘dancing’ making shapes, drop a little rice in and test, it should float back up immediately.
  • Fry the rice balls until slightly brown and crisp.
  • Season with shoyu and eat hot.

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