Rice Balls with Assorted Fillings


Rice Balls:
Cooked Japanese rice (65g for each rice ball) 1300g
Nori (1 sheet cut into quarters then into 4 strips) 5g
Salt 5g
Shiso perilla leaf (optional) 20g
Sesame seeds toasted (optional) 5g
Chicken in Black Bean Sauce Filling:
Chicken thigh, diced 2mm 100g
Ginger, grated 5g
Beef in Oyster Sauce Filling:
Beef steak, rump - feather cut; Denver steak – thin strips 100g
Dried shiitake mushrooms soaked in 10g
Hot water for 20 minutes, then diced to 5mm 100g
Vegetable oil 10g
Grilled Teriyaki Salmon Filling:
Salmon fillet 100g
Duck in Plum Sauce Filling:
Duck leg meat, cooked & shredded 220g


1 Rice Balls:
2 With a small amount of salt sprinkled on your hands, mould the rice into small balls or triangles approximately 8cm wide.
3 Create a small well in the centre of the rice and put in your choice of filling. Then mould the rice with your hands around the well to cover your filling completely.
4 Using a sheet of nori seaweed, wrap up your ball of rice.
5 Sprinkle some sesame seeds or cut up shiso leaves to put on the rice for a little extra flavour.
6 Chicken in Black Bean Sauce Filling:
7 Heat pan and add oil once it is hot. Add ginger and chicken thigh. Cook in medium heat and stir chicken to prevent burning. Add a dash of water to deglaze and prevent burning.
8 Add Lee Kum Kee (Professional) Black Bean Sauce and stir well. Turn off heat after a couple of minutes. Set aside to cool. Cut chicken into smaller pieces if needed
9 Beef in Oyster Sauce Filling:
10 Heat pan and add oil once it is hot. Add steak and cook for a minute. Remove and set aside.
11 Add mushrooms to the pan with the soaking liquid and bring to boil in medium heat. When the liquid has evaporated by half, add Lee Kum Kee (Professional) Gluten Free Oyster Sauce and bring to boil.
12 Return beef to mixture and cook until sauce is coating beef. Remove from heat and set aside to cool. Cut the beef into smaller pieces with scissors.
13 Grilled Teriyaki Salmon Filling:
14 Heat oven to 180°C. Place salmon on a baking tray.
15 Top salmon with Lee Kum Kee (Professional) Teriyaki Sauce and place into oven and cook for 8 to 10 minutes.
16 Remove from oven and let salmon cool before flaking salmon into small pieces.
17 Duck in Plum Sauce Filling:
18 Heat oven to 165°C. Place duck leg on baking tray and add a splash of water at the bottom of the tray.
19 Cook duck leg for 30 minutes or until meat is tender. Top with Lee Kum Kee (Professional) Plum Sauce and cook a further 10 to 15 minutes.
20 Remove from oven and set aside to cook. Remove bone from duck and shred meat and skin. Mix both well and add a little more Plum Sauce if mixture is dry
Serves   10 
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