If you’re craving a fun twist on a classic Japanese rice ball, my Rice Ball Bake is the perfect dish! This recipe takes the delicious flavors of onigiri and turns them into a baked casserole, with a creamy mayo topping and a sprinkle of roasted seaweed for that perfect savory finish! It’s incredibly easy to make, bursting with flavor, and I’m sure it’ll become a new favorite – you’ll want to try it right away!
Table of Contents
Why I Love This Recipe
I absolutely love this Rice Ball Bake because it’s a fun, simple way to spice up your rice with a fusion of Japanese and Western flavors! I crafted this recipe inspired by my Spam Musubi Bake and Spam Rice Ball, combining the savory, umami-packed flavors of onigiri rice balls with the convenience of a baked casserole.
It’s incredibly easy to make: just mix rice with salt, layer it in a baking dish, sprinkle furikake, drizzle mayo, and broil it to perfection. This dish is perfect for pairing with a side protein like my Baked Japanese Salmon, and the contrast of the salty seaweed on top makes each bite irresistible. Trust me, it’s a quick, flavorful addition to any meal—try it now and see how amazing it is!
Ingredients
Ingredients
- Rice – best to use freshly made steamed white rice for the best flavor and texture. But you can use your rice of choice.
- Salt – sea salt recommended.
- Furikake – a Japanese all-purpose seasoning mix to sprinkle on top of the rice. Found at many Asian grocery stores.
- Mayonnaise – I recommend using Japanese Kewpie Mayo. Can substitute with regular mayo but will alter flavor.
- Crushed Korean Seaweed – salted and roasted Korean Style Seaweed. Easiest to use your hands to crush them into smaller pieces.
Essential Kitchen Equipment
- Baking Dish (I used a 6×6)
Directions
Step 1 Place the freshly cooked rice into a mixing bowl and mix in the salt.
Step 2 Transfer the salted rice into a baking pan, then sprinkle with furikake and squeeze Kewpie mayo on top. Broil in the oven at 500°F for 3-5 minutes until the mayo turns brown.
🌶️ Spicy Mayo Tip
For a Spicy Mayo twist, simply Mix Sriracha with Kewpie Mayo and drizzle it over the rice bake before broiling.
Step 3 Use your hands to crush Korean seaweed, sprinkle on top and serve.
Recipe Variations
For a delicious variation, try adding salmon chunks to the rice for a sushi bake-inspired twist with my Salmon Sushi Bake. If you’re a fan of Spam, you can also sear some Spam and drizzle it with my Spam Musubi Sauce to create my Spam Musubi Bake. Both options elevate the dish with added protein and flavor, offering unique takes on the original recipe!
Pairing Recommendations
Pair this rice bake with simple proteins like my Japanese Baked Salmon or a fresh Tuna Salad. Adding a side of Miso Soup completes the meal perfectly!
Frequently Asked Questions
Can I use any type of rice for this recipe?
Yes, you can use any rice of your choice, but short-grain white rice is ideal for the rice bake.
Do I need to cook the rice before using it?
Yes, the rice should be freshly cooked before using it.
Can I add protein to this dish?
Yes, you can add ingredients like baked salmon, eggs, or even spam.
Storage Tips
Store leftovers in an airtight container in the fridge, where they will keep for 5-7 days. Reheat in the microwave when ready to enjoy again.
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Watch How To Make It
Rice Ball Bake
Ingredients
- 3 Cups Rice fresh, rice of choice
- ½ tsp Salt
- 2 tbsp Furikake
- 2 tbsp Kewpie Mayo
- 5 Sheets Korean Seaweed bite-size sheets
Instructions
- Gather all the ingredients.
- Add the freshly cooked rice to a mixing bowl and stir in the salt.
- Transfer the salted rice to a baking pan, sprinkle with furikake, and drizzle Kewpie mayo on top. Broil at 500°F for 3-5 minutes until the mayo is browned.
- Crush the Korean seaweed with your hands and sprinkle it over the rice.
Nutrition
*Values Based Per Serving