More Recipes Like Onigiri - Japanese Rice Balls

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Japanese Sushi Rice

Submitted by: Sam Gray

Japanese sushi rice is the best tasting kind of rice. Plus it's very usefull because it's so sticky. I use white or brown rice.

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Mom's Sushi Rice

Submitted by: PUMPKINBIRD

Home Town: Sapporo, Hokkaido, Japan

Living In: Chicago, Illinois, USA

This traditional recipe for Japanese sushi rice is lightly flavored with a strip of konbu dried kelp.

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Oyakodon (Japanese Chicken and Egg Rice Bowl)

Submitted by: Belinda Stafurik

Living In: Gold Coast, Queensland, Australia

Japanese comfort food, Oyakodon is chicken meat and beaten eggs, simmered in a sweet and savory stock, and eaten over cooked rice in a bowl. Try it for breakfast some cold morning.

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Puerto Rican Steamed Rice

Submitted by: FIVEBRIGS

Living In: San Diego, California, USA

This basic Puerto Rican version of steamed rice goes well with Carne Guisada and Habichuelas Guisada.

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Black Rice Pudding

Submitted by: MINLEE

A creamy combination of black and white glutinous rice is topped off with coconut cream in this traditional Thai dessert.

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Italian Rice Balls

Submitted by: VINCE JONES

These cheesy fried rice balls are served with Italian dinners as a side like a bread. They're great with sauce and pasta dishes.

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Arangini (Italian Rice Balls)

Submitted by: MAXIEX

Crispy meatball-sized appetizers with deep fried outsides and moist herb and cheese insides.

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Chinese Sausage Fried Rice

Submitted by: Suh McCaw

Home Town: Melbourne, Victoria, Australia

Slices of Chinese-style sausage and shiitake mushrooms are the star in this satisfying rice dish.

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Pork and Century Egg Rice Congee

Submitted by: Little Lea

Home Town: Newport Beach, California, USA

Living In: Viera, Florida, USA

Rice is simmered for hours to create this thick Chinese breakfast porridge.

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Brazilian White Rice

Submitted by: Nandabear

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

White rice is the main side dish made in Brazil. This is the way my mom would make it and taught my sister and I. What makes this so different is that we fry it in oil with minced onion and garlic before adding water. You can also use part water, part chicken broth. The secret is to not let it overcook because it should come out loose and not sticky.