Tuesday, August 25, 2015

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)

- 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

- 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. 


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