Melty Cheese Rice Balls Recipe

Name: Melty Cheese Rice Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 grams Plain cooked rice; 1/2 Onions (minced); 50 grams Corn (frozen); 30 grams Shirasu (boiled and dried baby sardines); 30 grams Hijiki seaweed (stewed); 1 Salt; 1 Pepper; 3 tbsp Ketchup; 100 grams Easy melt cheese; 2 tbsp Cake flour; 1 Egg, beaten; 50 grams Panko (for coating)

Servings: persons

500 grams Plain cooked rice
1/2 Onions (minced)
50 grams Corn (frozen)
30 grams Shirasu (boiled and dried baby sardines)
30 grams Hijiki seaweed (stewed)
1 Salt
1 Pepper
3 tbsp Ketchup
100 grams Easy melt cheese
2 tbsp Cake flour
1 Egg, beaten
50 grams Panko (for coating)

1
Heat onions in a pan until they become tender, then in the following order, stir in hijiki, rice, corn, and shirasu, then season with salt, pepper and ketchup.
2
Let it cool down to handling temperature.
3
Place easy melt cheese inside one ball of fried rice, and roll into a ball.
4
Like this...
5
Coat evenly and thoroughly in cake flour, dredge in egg, then panko.
6
Deep fry in oil on medium heat for three minutes until they are deep golden and crispy.
7
Serve them up while piping hot.

698

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 500 grams Plain cooked rice, 1/2 Onions (minced), 50 grams Corn (frozen), 30 grams Shirasu (boiled and dried baby sardines), and more.

Yes, Melty Cheese Rice Balls falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Melty Cheese Rice Balls

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