Rice Cookers Recipes

Prosciutto Rice Balls

Zojirushi Recipe – Prosciutto Rice Balls

It’s not so farfetched that an Italian style onigiri would sound so good—think about risotto; the connection is already there. Our rice ball is wrapped in prosciutto—the thinly sliced cured ham makes an excellent companion for Japanese rice.

            	Prosciutto Rice Balls  Ingredients

Ingredients (makes 8 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" 

For Rice Balls: 

  • 4 slices prosciutto 
  • 3 Tbsp. grated parmesan cheese
  • 8 small basil leaves

              Prosciutto Rice Balls Step 1

Prepare white rice using the ingredients listed under “To Cook in the Rice Cooker”. For steps to cook white rice, click here.

              Prosciutto Rice Balls Step 2

When rice completes cooking, add parmesan cheese and gently mix and fluff with the rice spatula. Set aside.

              Prosciutto Rice Balls Step 3

Cut and place a plastic wrap about 7 to 8 inches long and place in a small bowl. Add 1/8 of rice from step 2 on top of the plastic wrap. Gather the plastic wrap around the rice and make an oblong rice ball by squeezing your hands together lightly. The rice ball should be firm so it does not fall apart, but the rice should remain fluffy and not smashed. Repeat this step to make seven more rice balls. 

              Prosciutto Rice Balls Step 4

Unwrap and place a basil leaf on top of each rice ball.

              Prosciutto Rice Balls Step 5

Cut each slice of prosciutto in half, lengthwise, lift each rice ball from plastic and wrap prosciutto around basil leaves and rice balls. Re-wrap the rice balls with plastic and lightly press to shape.

              Prosciutto Rice Balls Step 6

Remove the plastic wrap and plate. 

              Prosciutto Rice Balls Step 7