Active Time

　　30 minutes

　　Total Time

　　2 1/2 hours

　　These bite-size shrimp balls make for ideal finger food—plus, kids will love the name.

　　

Ingredients

Makes 4 servings

　　1 pound uncooked shrimp, peeled, deveined, and tails removed

　　2 tablespoons finely chopped scallions

　　2 teaspoons soy sauce

　　1/2 teaspoon grated fresh ginger

　　1/2 cup short-grain rice (such as arborio), soaked in 2 cups very hot water for 2 hours

　　Cabbage or lettuce leaves

　　Ponzu sauce (available at Asian specialty stores) or more soy sauce

　　

Step 1

1. Put half the shrimp in a food processor and pulse until finely chopped.

　　

Step 2

2. Add the rest and pulse a few more times (half the mixture will serve as a binding paste; the rest will remain roughly chopped).

　　

Step 3

3. Transfer to a bowl and add the scallions, soy sauce, and ginger, then mix by hand until well combined.

　　

Step 4

4. Drain the rice and spread it on a plate. Form the shrimp mixture into 1 1/2-inch balls. Roll each in the rice.

　　

Step 5

5. Line a steamer basket with the leaves. Add the meatballs and steam until the rice is cooked and the shrimp is pink, 8 to 9 minutes. Serve with the ponzu or soy sauce.