Recipe Rice & Grains

Grilled Rice Balls Soup

Grilled Rice Ball Soup

This grilled rice balls soup is inspired by ochazuke. This dish is simple, affordable, and great for a rainy day. Grilling the rice balls gives them a crunchy texture & a nice smoky aroma.

Grilled Rice Ball Soup

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Related article: Seafood Mentaiko Rice

Grilled Rice Balls Soup


  • 1 cup uncooked Japanese rice
  • 1 cup of water
  • 1/4 cup grated carrot
  • 2 tablespoons furikake
  • 1 tbsp sesame oil
  • a pinch of salt
  • 2 tbsp vegetable oil

for serving

  • 600 ml dashi or chicken stock
  • sesame oil
  • chopped green onion

chicken stock

  • 5 chicken feet or 1 chicken carcass
  • 2 carrots, roughly chopped
  • 1 onion, roughly chopped
  • 2 celery, roughly chopped
  • 2 cloves garlic, crushed and peeled


  1. Steam the grated carrot for 3 minutes. If you don’t have a steamer, put the grated carrot in a non-stick frying pan, add a splash of water, stir it over low heat for 5 minutes.
  2. Cook rice using a rice cooker or saucepan. Once the rice is cooked, fluff the rice with a fork. Mix the rice with grated carrot, furikake, sesame oil, and salt.
  3. Shape and squish the rice in a piece of cling wrap into a small ball.
  4. Heat a cast-iron skillet over medium heat. Grease the pan with a little oil and grill the onigiri for about 1-2 minutes on each side until crispy.
  5. Put the grilled rice balls in a serving bowl, top with
    chicken stock, sesame oil, and sprinkle with chopped green onion.

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