Wednesday, August 13, 2014

Rice balls!


So the picture is enormous but these are my new favorite thing! The terrible looking black stuff is the black sesame paste from the previous recipe. I also put leftover mahi and some red beet and cabbage kraut in the middle.

Basically, you just cook sticki rice and shape it into balls with wet hands. We use Calrose rice at our house for sushi needs. I cooked 3 cups rice with 3.5 cups water. Bring to a boil, then turn to low for 20 minutes. Then I spread some of the rice out on a plate and sprinkled sushi rice vinegar on it. 

Make a cup out of your hand and put some rice in it. Bunch up the toppings in the center with whatever other sauce you want to use. Then add another scoop of rice on the top and pat it into a ball of rice with the toppings hiding in the middle. Squish it pretty hard and use plenty of water on your hands. 

They're good day-old too so you can make a bunch ahead of time. And they are fabulous lunch-box food. Make smaller balls for kids.

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