Jumbo Rice Ball

Make colorful layers of rice by mixing in a variety of ingredients. It looks like a bomb on the outside; on the inside, it's exploding with different flavors!

Jumbo Rice Ball
Photographed by Takeshi Noguchi

Recipe by
Eiko Oba




Rice & Noodles



Calorie count is per serving.

Ingredients (Makes 1 rice ball)

  • 600 g cooked rice (hot)
  • [A]

    • 2 eggs
    • 1 tbsp sake
    • A dash of soy sauce
    • A pinch of salt
  • [B]

    • 100 g ground chicken
    • A little ginger (grated)
    • 1 tbsp sake
    • 1 tbsp soy sauce
    • 1/2 tbsp sugar
  • 1 umeboshi (large)
  • 10 g tororokonbu
  • 3 sheets nori (full square)
  • 1 pack skipjack shavings (5 g)
  • A pinch of salt



Beat the eggs and combine with the other ingredients for [A] in a saucepan. Place over medium heat and stir with 3-4 cooking chopsticks. When the egg starts to set around the edges, reduce the heat to low and keep on stirring until crumbly.


Combine [B] in a separate saucepan and place over medium heat. Stir with 3-4 cooking chopsticks. When it comes to a gentle boil, reduce the heat to medium-low. Keep on stirring until most of the liquid has evaporated.


Remove the pit from the umeboshi. Separate the tororokonbu into fine threads. Tear the nori into large pieces and place in a plastic bag. Crumple up the bag to make mominori (nori flakes). Place the skipjack shavings, tororokonbu and nori flakes into three separate trays or shallow pans.


Mix 200 g of rice and the crumbled egg in a bowl. In a separate bowl, mix together 300 g of rice and the simmered ground chicken. Put the remaining 100 g of rice in a small bowl and place the pitted umeboshi on top.


Cut off two sheets of plastic wrap (30 cm square). Place the mixed egg rice on one sheet, and the chicken rice on the other. Press the rice into a flat round shape. Moisten your hands and rub a pinch of salt between your palms. Take the rice topped with umeboshi and shape into a ball. Roll the ball in the skipjack shavings so it is thoroughly coated. Place the ball on the mixed egg rice and shape into a larger ball. Remove the wrap and thoroughly coat the ball with tororokonbu. Place the ball on the simmered chicken rice and shape into an even larger ball. Remove the wrap and cover with nori flakes. Moisten a knife to cut the jumbo rice ball into 4-6 equal portions. Make sure to wet your knife after each cut.