Rice Balls with Stewed Nori

10th March 2015

Interview: Killian Fox
Photographs: Yousef Eldin

“I’ve adapted this recipe from Elizabeth Andoh’s brilliant Washoku Cooking with a few slightly changes. It was the first thing I cooked from the book so far and I must have made them at least 10 times in the last two weeks.”
Katie Sanderson, chef, Dublin

Makes around 15 balls, enough for 4 people as a starter


200g Japanese-style rice, washed
265ml cold water
20g sesame seeds, sunflower seeds or amaranth popcorn
3 tbsp sunflower oil

Nori Sauce:

4 sheets of nori
2 tbsp sake
2 tbsp tamari sauce
1 tsp sugar


Wash the rice until it runs clear, then place in a pot with the water and cover with a tight-fitting lid. Leave the rice to soak for 10 minutes.

Next make the sauce. Rip the nori into small strips and place in a saucepan with the sake, tamari, sugar and a sprinkle of water. Leave to soak up for 10 minutes. Then place on medium heat and stir for a couple of minutes until it releases its aromas and turns into a paste.

Place the rice pot on a high heat and bring the water to a roiling boil. Turn the heat down low and continue to cook for about 5 minutes, until the water has been absorbed and the rice is sticky.

Mix seeds or amaranth popcorn in with the cooked rice. Fill a small bowl with cold water. Once the rice is cool enough to handle but still quite warm, roll into the desired shape, dipping your hands into the water to keep the rice from sticking. This can all be done in advance.

Heat a pan, add the sunflower oil and fry the rice balls gently until there is a coloured brown crust. Place on a plate and top each rice ball with nori sauce.

Posted 10th March 2015

In Recipes


Interview: Killian Fox
Photographs: Yousef Eldin