Home Cooks > Recipes > Grilled Rice Balls
Yield: Makes 8 Rice Balls
2 cups premium Japanese sushi rice
2 tablespoons Kikkoman Teriyaki Marinade & Sauce
1 tablespoon light brown sugar
- Rinse rice a few times and drain. Cook 2 cups of rice according to package instructions. Let rice cool a few minutes.
- In a small bowl, whisk together Kikkoman Teriyaki Marinade & Sauce and brown sugar until sugar is fully dissolved.
- Cut of a large square sheet of plastic wrap. Add 1/2 cup of cooked rice to the center. Gather up the ends of the plastic wrap and wrap it tightly around the rice, forming a round ball. Squeeze the ball a few times to compact the rice. Then using hands, shape rice ball into a triangle. Open up plastic wrap and remove triangle. Set aside. Repeat with remaining rice.
- Using a pastry brush, brush all sides of the rice triangles with sauce. Heat grill to medium heat and grease grill grids. Place rice balls onto hot grill. Cook rice balls a few minutes until the side lying on the grill is brown and crispy. Flip over and cook other side until brown and crispy. Serve warm or room temperature.