ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sticky Rice Balls with Sausage and Dried Shrimp

Photo: Randy Mayor; Styling: Cindy Barr

12 servings (serving size: 3 balls and 2 teaspoons sauce)

This traditional Asian snack food would make a great party nibble. Also known as sticky or sweet rice, glutinous rice is the key to binding the elements together. Find it, along with dried baby shrimp and Chinese sausage, in Asian markets.


  • Rice balls:
  • 2 cups uncooked short-grain glutinous rice
  • 4 cups water, divided
  • 1/3 cup dried baby shrimp
  • 1 (1/2-ounce) Chinese sausage link
  • 2 1/2 teaspoons dark sesame oil, divided
  • 3/4 cup thinly sliced green onions
  • 4 garlic cloves, minced
  • 1 (8-ounce) can sliced bamboo shoots, drained and coarsely chopped
  • 1 tablespoon lower-sodium soy sauce
  • 1 teaspoon fish sauce
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup coarsely chopped fresh cilantro
  • Sauce:
  • 1/3 cup lower-sodium soy sauce
  • 2 tablespoons water
  • 2 teaspoons brown sugar
  • 1 teaspoon sesame seeds, toasted
  • 1/2 teaspoon dark sesame oil
  • 1/2 teaspoon chili garlic sauce (such as Lee Kum Kee)

Nutrition Information

  • calories 150
  • fat 2.3 g
  • satfat 0.5 g
  • monofat 0.8 g
  • polyfat 0.8 g
  • protein 3.9 g
  • carbohydrate 28 g
  • fiber 1.2 g
  • cholesterol 5 mg
  • iron 1 mg
  • sodium 343 mg
  • calcium 16 mg

How to Make It

  1. To prepare rice balls, place rice in a sieve. Rinse with cold water; drain. Bring 3 cups water to a boil in a saucepan; add rice to pan. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 10 minutes. Place rice in a large bowl; cool to room temperature.

  2. Bring the remaining 1 cup water to a boil in a small saucepan; add shrimp to pan. Reduce heat, and simmer for 20 minutes. Drain well; finely chop shrimp.

  3. Steam sausage, covered, 15 minutes or until thoroughly heated. Cool slightly; finely chop. Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add onions and garlic; cook 1 minute, stirring frequently. Add shrimp, sausage, and bamboo shoots; cook 1 minute. Stir in 1 tablespoon soy sauce, fish sauce, granulated sugar, and pepper. Add remaining 1/2 teaspoon oil, shrimp mixture, and cilantro to rice, stirring gently to combine. Roll rice into 36 (1-inch) balls. Arrange balls in a single layer on a baking sheet; cover and chill 2 hours.

  4. To prepare sauce, combine 1/3 cup soy sauce and remaining ingredients in a small bowl; stir with a whisk. Serve rice balls at room temperature with sauce.