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Tenmusu (Tempura Rice Balls)

Yields2 ServingsPrep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

To cook in rice cooker
 2 cups (rice measuring cup) short or medium grain white rice
 Water to fill to water level 2 for white rice
To prepare separately (sauce, seasoning and wrap)
 3 tbsp soy sauce
 2 tbsp mirin (Japanese sweet rice wine)
 1 tbsp sugar
 1 tsp salt
 2 sheets nori seaweed

Measure the rice accurately and place in the inner cooking pan. Rinse rice under water until water clears.


Add water by filling up to the water scale marked “2” for “White Rice”. Cook the rice using the “Regular” setting.


Make Tempura in a thicker batter by adding an extra 2 Tbsp. of flour to the batter.


In a small saucepan, put soy sauce, mirin, sugar and bring to a simmer over medium heat.


When rice completes cooking, transfer to a medium bowl, add salt, and mix well using the rice spatula. Place a piece of plastic wrap on a small bowl and place 1/2 cup of cooked rice.


Dip a Tempura shrimp in the sauce and place on the center of rice. Hold the rice over the plastic wrap and make a rectangle rice ball by squeezing your hands together lightly. Arrange the shrimp so the tail sticks out from the top of the rice ball. The rice ball should be firm so it does not fall apart, but the rice should remain fluffy and not smashed.


Cut each sheet of nori seaweed into 6 strips and wrap around the rice balls. Makes 9 rice balls.

Nutrition Facts

Servings 2