Nori, a great source of protein and vitamins A, C, and B12, makes these little bites a great appetizer or pair them with a salad for a complete meal. Serve with low sodium soy sauce and dip them like sushi. This recipe is also fun to make with kids. Hint: Use an ice cream scooper to make sure all of the balls are the same size.
Ingredients for Rice Balls
- 1/4 cup Sushi rice
- 2 cup Water
- 1/2 teaspoon salt
- 1 sheet Nori, cut into 1/4-inch strips
Ingredients for Sesame Salt
- 1/2 cup unhulled brown sesame seeds
- 1 teaspoon sea salt
- In a medium saucepan, combine the brown rice, sushi rice, water and salt. Bring to a boil over medium-high heat. Lower the heat to a simmer and cover.
- Cook the rice until all the water evaporates, about 50 minutes. Do not stir the rice.
- Allow the rice to cool to room temperature before making the rice balls.
- Scoop about 1/3 cup of the cooked rice into water-moistened hands and pack it into a small ball with your palms.
- Wrap a strip of nori around the middle of the ball.
- Roll the ball in Sesame Salt (see recipe below), covering all sides. Keep rolling balls until you’re out of rice.
Sesame Salt: Step 1
- Rinse the sesame seeds and drain through a fine meshed strainer. Place the seeds in a skillet over medium heat. Toast the seeds, stirring often, until they begin to give off a toasty aroma, about 3 to 4 minutes.
- Place the toasted seeds and salt in a mortar and pestle and grind until well combined and the seeds are starting to break down.
- Refrigerate balls in an airtight container for up to 2 days.