Skip to content

Japanese rice balls

1 serves of vegetables in each serve

Preparation time: 5 minutes

Cooking time: 35 minutes

Serves: 5

1 serve of vegetables per 3 rice balls

Diet and Allergies:

, , ,


1 cup sushi rice
1 ¼ cups water
4 carrots, peeled, sliced
1 cup broccoli florets


Rinse the rice under water for a couple of minutes. Place in a heavy based pot, add the water and let soak for 30 minutes.

Cover and bring to the boil for 5 minutes. Turn the heat to low and simmer for 15 minutes, still covered. Stir with a flat spoon.

While the rice is cooking, steam the carrots and broccoli until soft and cooked through. Place into a food processor and pulse, making sure you leave some texture. Don’t puree the mix. Combine the rice and vegetables.

Line a small bowl with a piece of plastic wrap that hangs over the sides. Fill with the rice mix, gather up the ends of the plastic and twist tightly together, squeezing out any air, to form a ball. Repeat with the rest of the mix. Makes 15 balls.

If eating immediately, remove the balls from the plastic. If packing in a lunch box, you can leave them in the plastic wrap.


Add 200g finely diced chicken to the balls for a non-vegetarian alternative.


Share recipe:

You might also like:

Pea, zucchini and pesto risoni with chicken in a large white bowl with a fork and spoon for serving on the side.

Pea, zucchini and pesto risoni with chicken

Green smoothie in a glass jug with a lid and straw and a halved green apple on the side

Green smoothie

Six baked fried rice muffins on baking paper served on a white cutting board with two glass bottles of milk with straws to serve in the background.

Fried rice muffins