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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 8 |
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From the food coach, a great little snack. Low GI, wheat, gluten and dairy free. These are great for packing in bento or lunchboxes. From the food coach Ingredients:
1 cup short grain brown rice |
1/2 cup carrot, finely diced |
1/4 cup shallot, finely diced |
30 g sesame seeds, toasted |
umeboshi plum paste (optional) |
1 teaspoon roasted dark sesame oil |
2 sheets nori fresh seaweed, cut into strips 1 . 5 cm thick |
Directions:
1. Place the rice in a pan with 2 1/2 cups of cold water and a pinch sea salt.
2. Bring to the boil and reduce to simmer for 30 - 35 minutes until cooked.
3. n a food processor grind half the cooked rice until it becomes sticky and glues together.
4. Add ground rice to a bowl with the remaining rice, vegetables and sesame seeds.
5. Using your hands take a small amount of the rice and veggie mix and make a ball the size of a 50 cent piece.
6. 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.
7. Continue this process until all the rice mix has been used.
8. Roll each ball in the sesame seed and wind a strip of damp nori around each ball.
9. Brush each ball with sesame oil.
10. Place the balls on a baking sheet lined with baking paper and bake in the oven for 15 minutes at 160C.
11. Serve with a dipping sauce of tamari.
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