These crispy potato rice balls are packed with flavor and easy to make. Inspired by Indian street food, they’re the perfect ...

The humble rice ball, eaten in Japan for thousands of years, is seemingly more popular now than ever, with specialty shops opening in succession and billions sold at convenience stores every year.

gochujang paste, as needed. Mozzarella sticks, cut into 1-inch squares. olive oil, as needed. soy sauce, as needed . rice molds in your favorite shape ...

Available only on Thursdays, Stowaway’s onigiri offering began as a pandemic alternative to this eatery’s Friday Japanese lunch special. Once the restaurant reopened for dining, it continued to offer ...

Ingredients Two cups of leftover rice, half a cup of shredded of mozzarella, one-fourth cup of carrots, one-fourth cup of kimchi, one-fourth cup of green onion, one tablespoon of sesame oil, one ...

In the soy sauce rice ball, each grain of rice is separate, but in the salt rice ball, the grains are stuck together and look flat. The taste is sweet and salty.