Grandma's Surprise Rice Ball Bomb

Rice mixed with various ingredients create the colorful layers in this "surprise" rice ball. Looks like a black bomb on the outside, but the inside is exploding with color and flavor!

Grandma's Surprise Rice Ball Bomb
Photographed by MASAO KUDO

Recipe by
Tokiko Suzuki



Rice & Noodles




Calorie count is for full recipe.

Ingredients (Makes 1)

  • [Ume plum rice (A)]

    • 40 g cooked rice

      freshly cooked

    • 1/2 tsp umeboshi puree

      Remove the pit and chop the flesh.

  • [Scrambled egg rice (B)]

    • 60 g cooked rice

      freshly cooked

    • 1 egg
    • 1/3 tsp salt
  • [Salted salmon rice (C)]

    • 100 g cooked rice

      freshly cooked

    • 1/2 slice shiozake (salted salmon/fillet)
    • 2 tbsp white sesame seeds
  • [Aonori rice (D)]

    • 220 g cooked rice

      freshly cooked

    • 2 tsp aonori flakes
    • 1/3 tsp salt
  • 4 1/2-5 sheets nori (whole)
  • Kaiware sprouts, as needed



Make the scrambled egg. In a small pot, beat the egg and stir in the salt. Heat over medium-low heat, stirring with 3-4 cooking chopsticks. When the egg has cooked into small, loose bits, transfer to a separate container.


It can also help to occasionally remove the pot from the heat and cool its base with a damp cloth while stirring the egg.


Grill both sides of the shiozake (salted salmon), then remove the skin and bones and flake into small pieces.


Prepare 4 different sized sheets of nori (see notes for details).


When adding on, slightly overlap the sheets and use rice to attach together.


Combine the scrambled egg with the amount of rice listed for the [scrambled egg rice]. Combine the flaked salmon and the sesame seeds with the amount of rice listed for the [salted salmon rice]. Combine the aonori flakes and salt with the amount of rice listed for the [aonori rice].


Spread the rice for the [ume plum rice] onto sheet size [A] nori. Place the umeboshi puree in the center and bring together into a ball with the nori on the outside.


Using a clean cloth instead of your hands will bring it together neatly and easily into a ball.


Spread the [scrambled egg rice] onto sheet size [B] nori, the [salted salmon rice] onto sheet [C], and the [aonori rice] onto sheet [D], and spread each out, leaving 1-2 cm uncovered at the edge.


Place the rice ball filled with ume plum rice onto the center of sheet [B] (scrambled egg rice) and carefully roll up from the corners into a ball. Repeat with sheets [C] and [D], wrapping the ball with a cloth to shape it after adding each layer.


If there are any gaps where the rice is visible, you can stick on a bit of nori to cover it.


Cut in half with a dampened knife and serve garnished with kaiware sprouts with their root ends cut off.


4 Nori Sheet Sizes
[A] 1/2x1/2
[B] 1x3/4
[C] 1 (whole sheet)x1 (whole sheet)
[D] 30 cmx30 cm
(to make [D], use rice to add on extra nori)