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Prep Time
10 mins
Total Time
30 mins
Makes 8


2 cups
Calrose rice
500 mL
1 container
reduced-sodium chicken broth
900 mL
3 tbsp
rice vinegar
45 mL
1 tbsp
15 mL
1 tbsp
vegetable oil
15 mL
1 1/2 cups
sliced mushrooms
375 mL
green onions, minced
4 cloves
garlic, minced
2 tbsp
reduced-sodium soy sauce
30 mL
pickled ginger, chopped
60 mL
1/4 cup
sesame seeds
60 mL


Step 1

Rinse rice well under cold running water; drain. Combine rice and broth in a saucepan. Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer until rice is tender but still has a little bite, about 7 min. Meanwhile, in a small saucepan, combine rice vinegar and sugar; bring to a boil. Remove rice from heat; stir in vinegar mixture. Cover pan with a clean towel, replace lid and let sit for 5 min.

Step 2

Heat oil in a skillet over medium-high heat. Add mushrooms and cook, stirring until tender, about 2 min. Add green onions and garlic; cook 1 min. Stir in soy sauce and transfer to a bowl. Stir in pickled ginger; cool.

Step 3

In a small skillet over medium heat, toast sesame seeds until golden, about 2 min., stirring occasionally. Transfer to a plate. Divide warm rice into 8 portions. Using wet hands to prevent sticking, gently mould one portion into a ball. Make a dent in centre and place 1/8 of the filling mixture into the dent. Mould rice around filling. Roll in sesame seeds. Repeat to make remaining balls. Cover until ready to serve.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
1/8 of the recipe
2 g
50 g
7 g
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