Ingredients (makes 9 rice balls): To Cook in the 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:
9 medium shrimp Tempura (see here) with 2 Tbsp. extra flour
3 Tbsp. soy sauce
2 Tbsp. mirin (Japanese sweet rice wine)
1 Tbsp. sugar
Seasoning and Wrap:
1 tsp. salt
2 sheets nori seaweed
Measure rice accurately
using the measuring cup that came with your rice cooker. Rinse rice until water clears, drain and place in the inner cooking pan.
water to the corresponding water level for “WHITE RICE.” Cook the rice using the “REGULAR” (if available), or "WHITE RICE" 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.