Reprinted from Vegan Cooking For Dummies, by Alexandra Jamieson (Wiley, 2010)
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.