SAMURICE BALL, Making Japanese Rice Ball


Do you know Japan’s leading fast food rice ball called “Onigiri”?
In Japan, rice balls are a very simple home-cooked dish using “rice”, which is loved and eaten by all people regardless of age or gender, from small children to the elderly.
The reason is that rice balls are very easy, healthy, delicious, and easy to carry, so they are very useful in modern society.
Onigiri is easy to make and carry, so it is very convenient not only as a “lunch box” or “snack” in the office or school, but also as a nutritional supplement between sports, a busy morning breakfast or a midnight snack.
We decided to make a recipe for “rice balls” using brown rice and quinoa, which are richer in nutrients and fiber, so that we can eat healthier.
When you’re hungry, why not eat rice balls rather than sweets?
One of the charms of rice balls is that you can put whatever you like in the rice balls and whatever seems to fit.
It’s easy to make, so please give it a try! !!

Cod roe (Tarako/たらこ) Butter Rice Ball (Spring Cherryblossom ver.)

Servings 1 people
Cook Time 20 minutes
Total Time 15 minutes


  • 1/2 cup brown rice (cooked and warm)
  • 1/2 cup quinoa (cooked and warm)
  • 1 cod roe(Tarako) ☆Brown in a frying pan and break apart.
  • 1 piece butter
  • 1 tbsp sakura pickles to serve
  • 1 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.
  • Top with pickled cherry blossoms.


  • 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: Quick & Easy, rice ball

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