Takikomi Rice Balls

Happy Veteran’s Day!

I am an immigrant with keeping citizenship from my original country, so some people would think it’s weird to thank military for their service, but let me say this.

I’m so lucky that I live in Bay Area. About a month ago, I had an opportunity to go to Fleet Week 2021 in San Francisco, the only event happened nationwide in this year. In the beginning of this year, I read a Japanese comic about National Defense Academy, and since then, I started to be interested in what they do everyday to protect country from threat from outside of country. One day, I came across Fleet Week website and when the day got close, news anchors emphasized it’s only happening in San Francisco this year after it was seized for pandemic, and I asked my dinner buddy if he’s interested. He actually attended one of the event long time ago, and agreed to go with me.

It was one of the best days! I could join ship tour where Navy and Marine serve, listened to details about equipment, and watch Air Show!! Seeing Blue Angeles flied from backside of our head was such a terrific moment. I was so awed to see such a fantastic show.

If you haven’t been to Fleet Week, let’s cross our fingers that comes back next year. I recommend going one.

Thank you to veterans and all members of military!

Now, this is recipe/food blog so let’s move on to today’s recipe. I made some rice dish that perfect to make rice balls for picnic lunch, so let’s cook!


<Today’s Recipe>

Takikomi Rice Balls 

takikomi rice ball


*May contain Amazon Associate links. As an Amazon Associate I earn from qualifying purchases.


  1. Combine water and dried shiitake mushroom together and let it sit for about 30min. Squeeze out water and chop them.
  2. Combine all ingredients except roasted seaweed in a pot and cook rice. (*use water you just used to soak the shiitake mushroom)
  3. When rice is cooked, let it sit for a while to cool and make rice balls. (I usually use Cling Wrap for easy handle)
  4. Wrap rice balls with roasted seaweed and enjoy!


<Cooking Tips>

If you are not familiar with making rice balls, try using white rice, not brown rice. In this way each grain can stick together well and so much easier to handle.

takikomi rice ball

You’ll find a little burnt rice in the bottom of the pot and this is the prime spot to enjoy the food! Rich in flavor, crispy in texture…mmm, heaven!!

Have a wonderful Veteran’s Day!



<Other Yummy Flavor to Make Some Rice Ball>

Savory and crunchy! Tanuki Mixed Rice

tanuki mixed rice

Ocean flavor! Wakame Rice

wakame mixed rice

Sour Plum Perilla Mixed Rice

sour plum perilla mixed rice

Enjoy home cooking and your own creation of homemade food:)

14 Comments Add yours

  1. johnrieber says:

    A terrific recipe and what a delicious healthy snack!

    Liked by 1 person

    1. Tanooki says:

      Thank you John😊🎉


  2. Sowmya says:

    Sounds good Tanooki. Great effort

    Liked by 1 person

    1. Tanooki says:

      Thank you Sowmya!😆✨

      Liked by 1 person

  3. This is such a tasty and healthy snack! 🙂

    Liked by 1 person

    1. Tanooki says:

      Thank you Ronit!😊🍙

      Liked by 1 person

  4. OlverIndulgence says:

    That was a beautiful intro! And the recipe looks great too!

    Liked by 1 person

    1. Tanooki says:

      Thank you my friend💕✨

      Liked by 1 person

  5. Leah says:

    I love rice balls! Every time I am at Japantown in San Francisco, I always grab a few at the supermarkets there! These look fun to make as well! 🙂


  6. The umeboshi/wakame/goma used to be my favorite!

    Liked by 1 person

    1. Tanooki says:

      Ahh umeboshi! It’s so good😋💕

      Liked by 1 person

      1. I haven’t been able to find certified gluten free ones…sadly.

        Liked by 1 person

      2. Tanooki says:

        😦 Crossing fingers🤞💕✨

        Liked by 1 person

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