Shoyu Hot Dogs & Rice Balls

On the Go Goodness from My Childhood

Let’s talk about a snack that screams childhood road trip: Shoyu Hot Dogs and Rice Balls. If you know, you know.

Every time we’d pile into the car for a long drive, my mom would bust out the Tupperware of rice balls packed tight with love, sprinkled in furikake, and paired with sweet-and-savory soy sauce hot dogs. And yes, we still do this. Because some things are too good to leave in your childhood.

This combo is ultra portable, totally customizable, and ridiculously satisfying. With today’s fun rice molds and furikake flavors, it’s also way more Instagrammable than it was back in the day. But the flavor? Still unbeatable. You can also take the shortcut of scooping in hot rice vs. making rice balls for this dish.

And, if you’re ever short on spam, these hot dogs make a great swap for fusion-style fried rice (yes, I’m calling it that and no, I’m not sorry).

PS - This one’s for you, Thao ❤️

Why You’ll Love This Recipe

Portable & meal-prep friendly - Don’t have time to make rice balls? No problem, skip them and add a scoop of rice instead.
Kid-friendly + grown-up approved
Budget-conscious (hello, hot dogs)
Super customizable – add tuna, kimchi, spicy mayo, or whatever fillings your heart desires into your rice balls
A nostalgic bite of Hawaiian and Japanese-American food culture

FAQs

Can I use brown rice instead of white rice?
Sure! It’ll be a little harder to mold since brown rice doesn’t stick together as well, but it still works if you press firmly. Or skip the rice balls and just add a generous scoop of brown rice to your bento box.

Do I have to use a rice mold?
Nope! Wet your hands with water and a pinch of salt and shape the rice with your palms. It’s the traditional way and just as satisfying.

What other fillings can I use for the rice balls?
Literally anything. Tuna, spicy salmon, pickled radish, kimchi, or leftover karaage (Japanese fried chicken). Get creative and use up those leftovers.

How long do these last?
They’re best eaten the same day, but can last in the fridge for up to 2 days. Keep the rice covered to avoid drying out.

Can I make these vegetarian?
Yes! Skip the hot dogs and fill the onigiri with pickled veggies, avocado, or tofu scramble. The furikake and togarashi will still pack in tons of flavor.

Shoyu Hot Dog Recipe

Yield: 6 appetizer sized servings

Prep time: 10 min, Cook time: 15 min - Total time: 25 minutes

Shoyu (Soy Sauce) Hot Dog Ingredients:

A package of good old American hot dogs (sliced into bite sized pieces or cut on an angle if you want to get fancy)
1/4 cup light shoyu (Usukuchi or low-sodium)
1/4 cup water
2 tbsp of brown sugar or honey
2 tbsp of mirin
Or, 3/4 cup store-bought Teriyaki sauce

Rice Ball Ingredients:

4 cups cooked white rice (Japanese)
Furikake (rice sprinkles) and togarashi (Japanese 5 spice powder)
Optional: Umeboshi (fermented Japanese plums)
Rice (onigiri) molds (have fun exploring all the different options, don’t have a mold? use your hands, the original rice ball shaper)

Directions:

Step 1: Cook the Rice! Make your rice ahead of time, this is crucial. It should be fully cooled (or at least warm, not hot) when you start forming the onigiri, or you’ll end up with rice stuck everywhere except where you want it. If you need a refresher on perfect rice, check out my guide here.

Step 2: Marinate & Cook the Hot Dogs. Toss your sliced hot dogs into a bowl with shoyu, water, brown sugar and mirin or store-bought teriyaki sauce. Let them soak for 15–20 minutes while your rice chills. Then, pour the whole thing into a pan and cook over medium heat until the hot dogs are slightly caramelized and golden around the edges.

Step 3: Form the Rice Balls. Get a small bowl of water ready for your hands (or for lightly wetting the inside of your mold). This keeps the rice from sticking and makes molding easier.

Add a scoop of rice to your mold.
Optional: Press a small piece of umeboshi (or whatever filling you like) into the center.
Top with more rice and press firmly to shape.
Pop it out, admire your perfect rice triangle (or star, bear, heart… go wild).

Step 4: Garnish & Go. Sprinkle with furikake. Add togarashi if you like heat. Pop in your shoyu hot dogs, pack everything up, and you’re road trip ready—or lunchbox ready—or honestly, couch-snacking ready.