Description
For the Rice Balls:
2 cups cooked short-grain rice, cooled
1 tbsp sesame oil
1 tbsp soy sauce
1/2 tsp salt
1/4 tsp black pepper
1 tbsp rice vinegar
For the Glaze:
1 tbsp soy sauce
1 tbsp mirin (or honey)
1 tsp sesame oil
1/2 tsp grated ginger
For Garnish:
1 tbsp toasted sesame seeds
1 tbsp chopped green onions (optional)
Directions:
In a large bowl, mix the cooled rice with sesame oil, soy sauce, salt, black pepper, and rice vinegar. Stir gently until well combined.
Wet your hands with a little water and form the rice into triangular or oval shapes, about 2-3 inches in size.
Preheat the air fryer to 375°F (190°C).
In a small bowl, whisk together soy sauce, mirin, sesame oil, and grated ginger to make the glaze.
Place the rice balls in the air fryer basket, ensuring they are not touching. Spray lightly with cooking spray.
Air fry the rice balls for 6-8 minutes, flipping halfway through, until golden brown and crispy on all sides.
Brush the glaze over the rice balls and air fry for another 2-3 minutes to caramelize the glaze.
Garnish with toasted sesame seeds and chopped green onions, then serve warm.
Prep Time: 10 minutes Cooking Time: 12 minutes Total Time: 22 minutes Kcal: 180 per rice ball Servings: 6 rice balls
