Japanese Sweet Rice Balls with Red Bean Paste

Ingredients

• 1 cup sweet rice (glutinous rice)
• 1.25 cups water
• 2 tbsp sugar
• ½ cup red bean paste (anko)
• 2 sheets nori (seaweed) sheets

Instructions

1. 1

   Rinse the 1 cup sweet rice until water runs clear, then soak in water for 30 minutes. Drain well.

2. 2

   In a rice cooker or pot, combine the drained rice and 1.25 cups water. Cook until tender, about 20 minutes. Let cool slightly.

3. 3

   While rice is still warm, mash it with a wooden spoon or pestle until sticky and smooth. Stir in the 2 tbsp sugar until dissolved.

4. 4

   With wet hands, take about 2 tbsp of the rice mixture, flatten it, and place 1 tsp of red bean paste in the center. Shape into a ball, sealing the paste inside. Repeat with remaining rice and paste.

5. 5

   Cut the 2 nori sheets into 1-inch wide strips. Wrap one strip around each rice ball, pressing gently to adhere.

6. 6

   Serve at room temperature or chilled. Enjoy within a day for best texture.

Tools you’ll need

• Rice cooker or pot
• Wooden spoon or pestle
• Small bowl of water for wetting hands

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