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Easy Bento Box Edamame and Rice Balls

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These easy bento box edamame and rice balls are a quick, kid-friendly lunch that even picky eaters love. Made with leftover rice and a creamy edamame paste, they’re perfect for lunchboxes and come together in under 30 minutes.

Ingredients

Scale
  • 2 cups cooked sushi rice (or short-grain white rice), cooled
  • 1 cup frozen shelled edamame, thawed
  • 1/4 cup shredded mozzarella cheese (or dairy-free alternative)
  • 2 tablespoons cream cheese, softened
  • 1 tablespoon furikake seasoning (optional but highly recommended)
  • 1/2 teaspoon salt
  • Optional: nori strips for wrapping

Instructions

  1. Prepare the Edamame Paste: Pat thawed edamame dry with a paper towel. Add edamame, softened cream cheese, and shredded mozzarella to a food processor. Pulse until smooth and creamy, about 30-45 seconds, scraping down sides as needed.
  2. Combine with Rice: In a large mixing bowl, add cooled sushi rice and edamame paste. Gently fold together with a rubber spatula until evenly distributed and speckled green. If too dry, add a tiny splash of water, one teaspoon at a time.
  3. Season the Mixture: Sprinkle in furikake seasoning and salt. Fold gently to distribute. Taste and adjust seasoning as desired.
  4. Shape the Rice Balls: Fill a small bowl with water and add a pinch of salt. Wet your hands with the salted water. Scoop about 2 tablespoons of rice mixture into your palm. Gently squeeze and press into a tight ball using both hands. Repeat until all mixture is used (about 12-14 balls).
  5. Place on Tray: Place each shaped rice ball onto a parchment-lined baking sheet.
  6. Wrap with Nori (Optional): Cut nori sheets into 1-inch wide strips. Wrap one strip around the middle of each rice ball. The moisture from the rice helps it stick. Do this just before serving for crisp nori.
  7. Chill for 10 Minutes: Refrigerate the tray of rice balls for about 10 minutes to firm up before packing.

Notes

Use fully cooled rice for best results. Wet hands with salted water to prevent sticking. For make-ahead, prepare the edamame-rice mixture the night before and shape in the morning. Nori strips are best added just before serving to stay crisp. Leftover rice balls keep in the fridge for up to 3 days.

Nutrition

Keywords: bento box, edamame rice balls, onigiri, kid-friendly lunch, easy lunchbox recipe, vegetarian rice balls

Find it online: https://daintydine.com/easy-bento-box-edamame-and-rice-balls-recipe-email/