Cheese-Topped Baked Rice Balls
Crispy on the outside, chewy rice balls packed with savory ham, sweet corn, and umami-rich seaweed, finished with a golden layer of melted cheese.
Story
These cheesy rice balls make a perfect snack or side dish. The combination of tender rice with salty ham, sweet corn, and savory meat floss creates incredible flavor, while the melted cheese on top adds that irresistible golden crust.
Ingredients
cooked rice (day-old works great)
2 cups
diced ham
3.5 oz
sweet corn kernels
1/2 cup
meat floss (pork or chicken)
2 tbsp
dried seaweed flakes
1 tbsp
mushroom seasoning or dashi powder
1 tsp
light soy sauce
1 tbsp
shredded mozzarella or blend
3/4 cup
vegetable oil
1 tbsp
Instructions
1
Mix the rice base
Transfer the cooked rice to a large bowl. Add the diced ham, corn kernels, meat floss, and seaweed flakes. Sprinkle in the mushroom seasoning and drizzle with soy sauce. Mix everything together until well combined.
2
Shape the balls
Lightly oil your hands to prevent sticking. Divide the rice mixture into 4 equal portions and roll each into a compact ball, about the size of a tennis ball. Press gently to ensure they hold together.
3
Add cheese and bake
Preheat your oven to 400°F (200°C). Arrange the rice balls on a parchment-lined baking sheet. Top each generously with shredded cheese. Bake for 12-15 minutes until the cheese is bubbly and golden brown.
4
Serve warm
Remove from the oven and let cool slightly before serving. The cheese should be crispy on the edges while the rice inside stays soft and flavorful.
