Wondering what to make for your next picnic? Try these rice balls inspired by Chai Tou Kueh**, **the beloved pan-fried radish cake (carrot cake). These savoury bites combine the umami crunch of preserved radish (chai poh) with tender, chewy Calrose rice, all wrapped in a delicate golden egg crepe.

It’s a delightful fusion of Japanese and local favourites! Best of all, it’s** economical, easy to make**, and keeps beautifully for lunch boxes, picnics, or teatime snacks.

USA Calrose Rice

For this recipe, we’re using USA Calrose rice, a medium-grain variety developed in California. Its name blends “Cal” for California and “rose” from Blue Rose, the rice that inspired it — a true California original! Grown by U.S. farmers using water-saving methods, it’s also an environmentally sustainable choice.

When cooked, Calrose becomes soft and moist. It has just the right texture and stickiness to help the rice balls **hold together beautifully **while still offering a pleasant, toothy bite.

Beyond onigiri, Calrose rice is wonderfully versatile. Perfect for dishes that benefit from a clingy or creamy texture, we’ve used it to make favourites such as Claypot Rice, Blue Pea Flower Nasi Lemak, Wok Hei Congee, Fan Choy, and Pao Fan. It’s truly a kitchen staple that adapts well to both Asian classics and creative fusion dishes likeRisotto.

Ingredients

Rice • USA Calrose Rice – 2 cups • Water – 2 cups

Filling • Salty preserved turnip (chai poh) – ½ pack (75g) • Sweet preserved turnip – 1 pack (150g) • Garlic – 6 cloves, chopped • Shallots – 12 bulbs, chopped • Dried shrimp – 2 Tbsp, soaked and chopped • Toasted sesame seeds – 1 Tbsp • Soy sauce – to taste • Sugar – optional, to balance

Egg wrapper • Eggs – 2 • Potato starch – 2 tsp • Water – 2 Tbsp

Optional for decoration • Black sesame seeds • Chilli, sliced • Onigiri packaging

👩‍🍳 Method

1. Cook the Rice

Wash the rice thoroughly until the water runs clear. Leave washed and strained rice to soak for 20 minutes.

Add 2 cups of water and bring to a boil. Lower the heat and simmer for 15 minutes. Turn off the heat and let it rest for another 15 minutes. The rice will turn out fluffy and slightly sticky. You may choose to cook the rice in a rice cooker too.

2. Prepare the Chai Poh Filling

Rinse the salty preserved turnip twice to remove excess salt. Soak dried shrimp, then chop finely. Heat a little oil in a pan and sauté shallots until translucent. Add garlic and fry until lightly golden. Add dried shrimp and stir until fragrant. Add both preserved turnips and fry for about 3 minutes.

Adjust with soy sauce (if not salty enough) or sugar (if not sweet enough). Stir in toasted sesame seeds and set aside to cool.

3. Make the Egg Wrapper

Dissolve potato starch in water, then beat in eggs until smooth or the egg strands are very thin. Heat a nonstick pan and pour in the egg mixture. Swirl to form a thin crepe, cook until set, and remove carefully. Set aside to cool slightly.

4. Molding the Rice Balls

By Hand

Onigiri is traditionally molded by hand. Wet your hands first. Put some rice in your palm. Add the filling in the centre. Cover with more rice. Press gently and shape it into a triangle. It takes some practice to get it right.

A simple hack is to use cling wrap. Lay a square sheet on a board. Place some slightly warm rice in the middle. Add your chai poh filling. Top with a bit more rice. Gather the wrap and squeeze it together and shape it slowly into a triangle.

Using an Onigiri Mold

An onigiri mold makes things much easier for beginners. Fill half the mold with rice. Make a small well in the centre and add the chai poh filling. Cover with more rice and press firmly to shape it into a triangle. Remove it gently from the mold.

5. Dressing the Onigiri

To “cutefy” your onigiri, wrap it with an egg crepe to look like a little kimono. You can use a toothpick to hold it in place. Strategically place the black sesame seeds to resemble little eyes and add a thin slice of chilli padi to look like lips! Now you’ve got a cute onigiri that looks just like a Japanese cartoon character!

You can also buy special onigiri wrappers to make them easy to pack and carry. It is perfect for kids to bring to school.

✨ Tips

• The rice needs to be warm in order for the onigiri to hold together nicely.
• Wet your hands or mold with water to prevent sticking.
• The chai poh filling keeps well in the fridge. Very useful for frying vegetables and making chai tou kueh!

Disclosure: This post is made in collaboration with USA Rice Federation and using Okome Shortgrain rice by Topseller Pte Ltd.

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