Grilled Rice Balls
Grilled Rice Balls is a gluten free, fodmap friendly, and vegetarian side dish. This recipe makes 4 servings with 299 calories, 4g of protein, and 12g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have butter, mirin, kosher salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 37 minutes.
Instructions
Watch how to make this recipe.
For this recipe it's important that you use Japanese short-grain white rice, also sometimes called sushi rice. Brown rice and long-grain rice will not work. Cook the rice according to the package directions along with the salt. While the rice is cooking bring the soy sauce and mirin to a boil over low heat until it's reduced by about half. Take it off the heat and whisk in the butter.
When the rice is done and cooled down just a bit (it should still be hot), cut off a square piece of plastic wrap and pile 1/4 of the cooked rice in the center. Wrap the plastic around it and use your hands to press it together into 1-inch thick triangle. Make sure they are densely packed together so they won't fall apart on the grill. Repeat with the remaining rice and plastic wrap.
Preheat the grill to medium.
Use a pastry brush to baste 1 side of the rice balls with the butter mixture and put them on the grill, buttered side down.
Let them grill until browned and crisp on 1 side, about 5 minutes) then brush the tops of the rice balls with the butter mixture. Flip them over using tongs and grill until the second side is crisp.
Transfer the rice balls to a serving platter.
Brush again with the butter mixture and garnish with chives.