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Delicious edamame rice balls served on a plate with fresh herbs.

Edamame and Rice Balls

Delicious and portable Japanese rice balls, packed with flavor and made with short-grain rice and edamame.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Japanese
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Short-grain rice Can substitute with sushi rice.
  • 1 1/4 cups Water Essential for cooking rice.
  • 1/2 cup Shelled edamame (cooked) Frozen edamame works well.
  • 1 tablespoon Sesame seeds or furikake For additional flavor.
  • Salt To taste, enhances overall flavor.
  • Nori sheets (optional) Great for wrapping.

Method
 

Preparation
  1. Rinse the rice under cold water until the water runs clear. Drain well.
  2. In a pot, combine rice and water and bring to a boil. Cover, reduce heat to low, and simmer for 18-20 minutes until the water is absorbed.
  3. Remove from heat and let sit covered for another 10 minutes. Fluff the rice with a fork.
  4. Stir in cooked edamame, sesame seeds or furikake, and salt.
Shaping
  1. Wet your hands, then take a small amount of the rice mixture and shape it into a ball or triangle (onigiri shape).
  2. If desired, wrap with small bites of nori.
Serving
  1. Pack the rice balls in a lunchbox and enjoy!

Notes

Use high-quality short-grain rice for optimal stickiness and flavor. Ensure the edamame is cooked through for better texture and taste. Adjust the salt and seasoning to your personal preference for a customized flavor. Press the rice firmly when shaping to prevent the balls from falling apart. Store in an airtight container if making ahead for meal prep.