Sesame Rice Balls

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READY IN: 1hr 15mins
YIELD: 16 balls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the rice in a pan with 2 ½ cups of cold water and a pinch sea salt.
  • Bring to the boil and reduce to simmer for 30 - 35 minutes until cooked.
  • n a food processor grind half the cooked rice until it becomes sticky and glues together.
  • Add ground rice to a bowl with the remaining rice, vegetables and sesame seeds.
  • Using your hands take a small amount of the rice and veggie mix and make a ball the size of a 50 cent piece.
  • Push index finger through to centre and place a blob of umeboshi if using and close up the ball. Sushi ginger also works well too.
  • Continue this process until all the rice mix has been used.
  • Roll each ball in the sesame seed and wind a strip of damp nori around each ball.
  • Brush each ball with sesame oil.
  • Place the balls on a baking sheet lined with baking paper and bake in the oven for 15 minutes at 160C.
  • Serve with a dipping sauce of tamari.
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