Edamame And Shibazuke Pickles Rice Ball


Edamame is the immature form of the soybean, and is a green vegetable with the nutritional benefits of both a bean and a vegetable.
Like soybeans, the “meat of the field,” edamame is rich in energy, fat and high quality protein. They contain many nutrients such as vitamins, dietary fiber, calcium, and iron, and contain beta-carotene and vitamin C, which soybeans contain less of.
Shibazuke in its original form is a traditional Kyoto pickle made mainly of eggplant, green pepper, cucumber, and shiso, soaked in salt and fermented with lactic acid.

Edamame And Shibazuke Pickles Rice Ball

Servings 1
Cook Time 10 minutes
Total Time 10 minutes


  • 1/2 cup brown rice (cooked and warm)
  • 1/2 cup quinoa (cooked and warm)
  • 1 tbsp of edamame
  • 1 tsp of Shibazuke (しば漬け)
  • 1/2 tsp salt


  • Mix the all ingredients.
  • In a small bowl, drape with some plastic wrap.
  • Sprinkle salt on the plastic wrap.
  • Put in some rice into the bowl.
  • Use the plastic wrap to envelop the filling, and shape into a ball.
  • Tips: Make sure it is compacted enough to hold its shape, but do not squeeze so much that the rice grains smush.Twist the top, and you have a nicely wrapped rice ball!
Course: Breakfast/Lunch, Side Dish
Cuisine: Japanese
Keyword: rice ball

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