Photo: grape Japan

Game-changing recipe for frozen rice balls makes making onigiri a piece of meaty cake

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By grape Japan

It is common to make onigiri (rice balls) with leftover rice to store them in the freezer.

But it is also an extra step to defrost them when you are ready to eat them. It often happens where the leftover rice balls fill up your freezer to avoid that extra step in the cooking process. So, we would like to introduce you to a new recipe using frozen rice balls, perfect for lunch menu or midday snack as a solution.



3 frozen rice balls (approximately 100 g each)

6 thinly sliced beef

Salt and pepper to taste


3 tsp yakiniku (Japanese BBQ) sauce for the rice

1 tbsp yakiniku sauce for the finish

1 tsp sesame oil

White sesame seeds


Add the sauce on both sides of the rice ball, 1 tsp each

Sprinkle salt, pepper, and flour on one side of sliced beef.

On the floured side of sliced beef, place the rice ball, wrap it, use another slice and repeat the process to cover the bare portion.

Once all wrapped, sprinkle some more flour on top.

Place the rice ball in a heated pan with sesame oil, cook in low heat for 5 minutes.

Flip the rice balls once the surface browns, cover, cook further for another 10 to 12 minutes. Keep the low heat.

Wipe the extra grease in the pan with a paper towel. Add the yakiniku sauce in the pan, simmer.

Place them on a plate, sprinkle some white sesame to finish.


By using frozen rice balls, you can avoid the step to make fresh rice balls.


Because it’s frozen, it’s easier to retain the shape while wrapping with meat.


We tried the recipe ourselves, and it was popular even among kids too, as “the rice had a good flavor from yakiniku sauce and it was tasty!”

If you liked this recipe, please give it a try yourself at home.

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© grape Japan

©2022 GPlusMedia Inc.

1 Comment
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Rice, it's what's for breakfast, lunch, AND dinner.

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