The humble rice ball, eaten in Japan for thousands of years, is seemingly more popular now than ever, with specialty ...

my Rice Ball Bake is the perfect dish! This recipe takes the delicious flavors of onigiri and turns them into a baked ...

The rice balls are stuffed with a variety of fillings and typically wrapped in seaweed. It’s an everyday dish that epitomizes “washoku”--the traditional Japanese cuisine that was designated ...

If a comparison has to be drawn between the two cuisines, it would be more precise to compare kimbap to Japanese maki - seaweed and rice rolls, rather than sushi in general. Kimbap is seaweed and ...

Follow my recipe below or print it out by clicking the button above. This recipe makes 12-15 rice balls. Cook the rice according to packet instructions. When the rice is cool enough to handle ...

Soak some dried seaweed in water till it's tender. Drain and mix with sliced cucumbers and carrots for crunch. Prepare a dressing with sesame oil, soy sauce, rice vinegar, and a touch of honey. Toss ...

It's common to season the rice before crafting balls or triangles. Add a little salt, furikake (which may have powdered seaweed and bonito flakes), gomasio (which does not), or shio kombu ...

Place the rice mix onto your cling film and wrap it into a tight ball. To create a cute panda, cut a long strip from your nori (seaweed) to make your arms and legs. Then cut small circle shapes ...

This Korean dish of oyster, seaweed and rice soup is something I make when ... dumplings and fish and seafood balls. Shucked oysters packaged in plastic tubs and stored in the refrigerated ...