Miso Rice Balls


  • 100 g ( oz/½ cup) long-grain rice
  • teaspoons mirin
  • 15 g (½ oz) red miso
  • finely grated zest of ½ lime
  • vegetable oil, for deep-frying


Place the rice and 200 ml (7 fl oz) water in a saucepan over medium heat. Cover and cook for 15 minutes or until the water is absorbed and the rice is very soft. Remove from the heat and add the mirin, red miso and lime zest. Push through a food mill (mouli).

Shape teaspoons of the mixture into small balls. You will need 24 balls. Heat the oil in a large deep saucepan or deep-fryer to 170°C (325°F). Deep-fry the balls for 2 minutes or until crisp all over. Remove using tongs and drain well on paper towel. Serve immediately.