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Prep Time
10 mins
Total Time
30 mins
Makes 8


2 cups
Calrose rice
500 mL
1 container
reduced-sodium chicken broth
900 mL
3 tbsp
rice vinegar
45 mL
1 tbsp
15 mL
1 tbsp
vegetable oil
15 mL
1 1/2 cups
sliced mushrooms
375 mL
green onions, minced
4 cloves
garlic, minced
2 tbsp
reduced-sodium soy sauce
30 mL
pickled ginger, chopped
60 mL
1/4 cup
sesame seeds
60 mL


Step 1
Rinse rice well under cold running water; drain. Combine rice and broth in a saucepan. Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer until rice is tender but still has a little bite, about 7 min. Meanwhile, in a small saucepan, combine rice vinegar and sugar; bring to a boil. Remove rice from heat; stir in vinegar mixture. Cover pan with a clean towel, replace lid and let sit for 5 min.
Step 2
Heat oil in a skillet over medium-high heat. Add mushrooms and cook, stirring until tender, about 2 min. Add green onions and garlic; cook 1 min. Stir in soy sauce and transfer to a bowl. Stir in pickled ginger; cool.
Step 3
In a small skillet over medium heat, toast sesame seeds until golden, about 2 min., stirring occasionally. Transfer to a plate. Divide warm rice into 8 portions. Using wet hands to prevent sticking, gently mould one portion into a ball. Make a dent in centre and place 1/8 of the filling mixture into the dent. Mould rice around filling. Roll in sesame seeds. Repeat to make remaining balls. Cover until ready to serve.
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Nutrition Facts

Nutrition Description:
1/8 of the recipe
2 g
50 g
7 g