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Japanese Rice Balls
4-6
Servings
Servings
15m PT15M
Prep Time
Prep Time
25m PT25M
Cook Time
Cook Time
40m
Ready In
Ready In
Recipe: #34169
January 26, 2020
Categories: Lunch, Main Dish, Rice, Brown Rice, White Rice, Appetizers, Japanese, 5 Ingredients Or Less, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Kids Can Do It, Quick Meals, Entertaining, Picnic, Weeknight Meals, Stove Top, Fat Free, Gluten-Free, No Eggs, Non-Dairy more
"From our Sunday newspaper The Sunday Times and their Healthy Lunch Box recipes. Times are estimated, Can be vegan or vegetarian depending on what filling ingredients to choose."
Original recipe yields 4-6 servings
Ingredients
Nutritional
- Serving Size: 1 (43.2 g)
- Calories 144.2
- Total Fat - 0.8 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 16.3 mg
- Total Carbohydrate - 31 g
- Dietary Fiber - 1.4 g
- Sugars - 0.2 g
- Protein - 2.6 g
- Calcium - 4.1 mg
- Iron - 0.5 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step 1
Combine white and brown rice with stock powder, and cook according to instructions on the packet of brown rice.
Step 2
Mix the cooked rice plus 2 or 3 of the suggested fillings of your choice.
Step 3
Roll into small bite-sized balls and place into pattie cases.
Step 4
Store in an airtight container in the fridge and use as needed.
Tips & Variations
No special items needed.
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