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Close-up of veggie rice balls with visible rice and vegetable pieces on white marble.

Veggie Rice Balls

Delicious and easy-to-make veggie rice balls, perfect as a snack or side dish. A great way to use leftover rice and sneak in some extra vegetables!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 balls
Course: Side Dish, Snack
Cuisine: Japanese
Calories: 150
Ingredients Method Notes

Ingredients
  

Rice Mixture
  • 2 cups cooked rice slightly sticky varieties work best
  • 1/2 cup mixed vegetables finely chopped (carrots, peas, corn, bell peppers)
  • 1 tablespoon soy sauce or tamari for gluten-free
  • 1 teaspoon sesame oil
  • 1/4 teaspoon salt
Optional Coating
  • Nori seaweed flakes or sesame seeds for coating

Method
 

  1. Combine rice, vegetables, soy sauce, sesame oil, and salt in a bowl.
  2. Mix well until evenly distributed.
  3. Cool slightly.
  4. Shape into balls.
  5. Optional: Roll in nori or sesame seeds.
  6. Serve immediately or refrigerate.

Notes

For best results, use freshly cooked rice that is still slightly warm. This will help the rice balls stick together better.