Sweet and Sour Not-Seaweedy Rice Balls

Dear Turkey,

It's like creme brûlée

Meets a rice ball, but in the

Best possible way

Sweet and Sour Not-Seaweedy Rice Balls

(makes 10, inspired by 101 cookbooks)

Ingredients:

- 6 c cooked rice (3 c uncooked, I used 2 of the larger bags of brown boil-in-bag rice)

- 1 t chili powder

- 1 T fresh chives

- 1 T fresh basil

- 2 T lemon juice

- 1 T sesame seeds

- 1 t salt

- 1 t garlic powder

- 1/4 c peanut butter

- 1/4 c brown sugar

- 1/8 c rice vinegar

- 1/8 c tamari

Instructions:

- Combine the cooked rice and all ingredients up to and including the garlic powder (if you like seaweedy rice balls, which I do, you could also just replace all of those spices with a jarred seaweed spice mixture and also wrap the balls with a strip of nori paper after broiling).

- Line a 1/4 c measuring cup with plastic wrap (or oil it), and stuff with rice. Then pop out the formed rice onto a cookie sheet covered with parchment (popping the rice ball out can be easier said than done). You will end up with 10 or so balls (they also sell a mold for this). If you don't want to be all healthy, just use sushi rice and the balls will be pretty easy to form with your hands. 

- Mix remaining ingredients to make the sauce. Pour the sauce over the rice balls and then broil for 1-3 minutes. Don't walk away! Top with Siracha. 

Enjoy,

Tofu