A simple recipe for cheese rice balls!

I think that rice balls are usually wrapped in seaweed, but if you wrap them in cheese instead of seaweed, this is really delicious! It is recommended to sprinkle the powdered Japanese pepper. It will be a little Western-style taste.

● Materials

Click here for what to prepare. It is the amount of 2 rice balls. I refer to the recipe of QBB.

2 slices of cheese Rice 200-300g (10.58oz)
Tsukudani kelp Appropriate amount Soy sauce Appropriate amount Powdered Japanese pepper Appropriate amount

This time, we will add kelp to the rice balls, but you can change it to your favorite ingredients such as plums and salmon.

● How to make

Divide the rice into two equal parts, stuff them with kelp, and squeeze them.



Place the rice balls in a heat-resistant container, cover with sliced cheese, and heat in a 500W microwave oven for about 30 seconds.



When the cheese melts well and covers the rice balls, serve them on a plate and sprinkle with soy sauce and Japanese pepper.

● What is the taste?

Insanely good! The moment you bite it, it is softly wrapped in the aroma of cheese, and the creamy umami and richness melt and spread in your mouth. Sansho is a nice accent here. Furthermore, when the kelp comes out with a bite, the saltiness and the mellowness of the cheese match perfectly. How good is kelp and cheese?


The point when making it is to use ordinary sliced cheese instead of melted sliced cheese. If it is a meltable type, the cheese will flow when warmed, so by using ordinary cheese, you can wrap the rice like a wrap with just the right amount of softness.