How to Make a Rice Ball (12 Steps)

If you have leftover rice, don't let it go to waste. You can use it to make rice balls. Not all types of rice can be used for rice balls. Short-grain sushi rice or leftover risotto works best for making the rice balls. These rice varieties are starchier and have a stickier texture, so the rice balls stay together. Rice balls are part of many cuisines. For example, Italian recipes call for the rice balls to be breaded and fried in olive oil to create a crunchy crust.

Things You'll Need

  • 1 cup cooked, short-grain rice per ball, room temperature
  • 1 tbsp. cooked filling (mozzarella cheese cube, meat chunk or vegetable)
  • Plastic wrap
  • Seasoned bread crumbs
  • 4 tbsp. olive oil
  • Frying pan
  • Paper towels or drainage rack

Basic Rice Balls

  1. Rinse your hands well with cold water and do not dry. The cold water keeps the rice from sticking to your hands.

  2. Grab a handful of cooked rice, about 1 cup, and shape it into a ball with your hands.

  3. Press your thumb into the center of the rice ball to create an indentation.

  4. Insert the filling into the indentation in the ball.

  5. Mold the rice to cover the hole.

  6. Wrap the rice ball tightly with plastic wrap. Squeeze the wrapped rice ball to help it hold its shape.

  7. Remove the plastic wrap from the rice ball and serve as is or bread and fry.

Breaded and Fried Rice Balls

  1. Slightly flatten the rice balls with your hands for more even cooking.

  2. Roll the finished rice balls in seasoned bread crumbs to coat the balls on all sides.

  3. Heat the olive oil in a frying pan over medium heat.

  4. Add the flattened, breaded rice balls to the skillet. Fry the rice balls for 4 to 6 minutes per side or until golden brown and crunchy.

  5. Remove the cooked rice balls and drain on paper towels or a drainage rack before serving.

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