Colored rice balls

Gluten free

Vegan rice balls with color, looks unique, doesn't it? This recipe for Japanese rice balls is fun to make with children (just skip the umeboshi for them) or to serve as an appetizer during Christmas. Making this recipe is easy, it appears more challenging than it actually is.

AppetizerRice dish12 balls30 minutes preparation


Cling film


Ingrid Duifhuizen
Ingrid is the brand manager at TerraSana. She loves food - cooking, eating, sharing meals, writing, and talking about it. Recipe development and food photography are her passions on the side.

This is how you make it

  1. Cook the sushi rice for 15-20 minutes. Drain. Stir the genmai su and mirin gently through it. Let it cool down.
  2. Remove the seeds from the umeboshi, cut them into pieces and stir them through therice. Roll rice balls (3-4 cm).
  3. Cut the radishes into wafer-thin slices. Trim or cut the nori sheets 12 circles (or another nice shape) of 4 cm.
  4. Place a piece of cling film on the counter. Place the radishes in one
Infinite circle on the foil. Put the nori circle on here and then the rice ball.
  • Grab the tips of the foil and turn the foil as close to the rises, so that everything is tight and you have a nice round ball. Let rest for a while, so that the radishes mold to the rice. Then remove the foil
  • Cut the avocado into thin slices. Place 3 strips of avocado on top of each other on the foil, then 1 or 2 slices of sushi ginger and then the ball. Turn it with the foil to a whole again. Top with furikake. Repeat until the rice is finished.
  • Serve the balls by placing them on mung bean chips and dip for it serve in tamari.
  • Tip(s)

    • Give the rice a color? Boil 1 tbsp turmeric with the rice or mix after