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Let Your Rice Cooker Do the Work! Rice Croquettes

Let Your Rice Cooker Do the Work! Rice Croquettes

Whip up these easy rice croquettes with soft, melty cheese and tomato sauce! Let the rice cooker do the cooking!

Ingredients: Makes 10 balls

For the rice balls
White rice
2 rice cooker cups' worth (360 ml)
☆ Sake
2 teaspoons
☆ Ketchup
2 tablespoons
☆ Japanese Worcestershire-style sauce
1 teaspoon
☆ Canned tomatoes
3 tablespoons
☆ Salt and pepper
to taste
☆ Canned tuna (optional)
30 g
Easy melting cheese
as needed
Flour
as needed
Egg
1
Panko
as needed
Frying oil
as needed
For the sauce:
Onion (minced)
1/2
Olive oil
1 tablespoon
Garlic (tubed)
1 cm
Canned tuna
45 g
Canned tomatoes
350 g
Bay leaf
1
★ Sugar
1 tablespoon
★ Ketchup
1 tablespoon
★ Oyster sauce
1 teaspoon

Steps

1. Rinse the rice, add the ☆ ingredients, and cook 2 rice cooker cups worth of rice.
2. Mix as soon as it's finished, then allow to cool.
3. Sautè the garlic and onion in olive oil for 5 minutes on low heat until sweet. Add the tuna, and lightly sautè.
4. Add the canned tomatoes with a little water, then add the bay leaf and simmer for 10 minutes.
5. Add the ★ ingredients and remove from heat after simmering for 10 minutes.
6. To roll the rice balls, use plastic wrap to avoid getting your hands messy.
7. Put cheese in the center of the balls and wrap the plastic tightly, twisting at the top to make firm balls.
8. I made 10 rice balls.
9. Dredge the balls in flour, beaten egg, then panko, and deep fry in 340°F/170°C oil. I used fine panko and mixed olive oil with vegetable oil.

Story Behind this Recipe

I love the big rice croquettes you can eat in restaurants. I came up with this simple recipe for making rice croquettes at home.