SESAME RICE BALLS RECIPES

Steps:

• Put rice in a medium saucepan, and cover with 1 3/4 cups cold water. Bring to a boil. Stir once, and reduce heat to low. Cover, and cook until rice is very soft, about 40 minutes. Remove pan from heat. Let stand, covered, 5 minutes. Stir in spinach and sesame seeds. Transfer to a medium bowl. Let stand until cool enough to handle, about 10 minutes.
• Using damp hands, shape mixture into 1 1/2-inch balls. Serve warm or at room temperature.

Steps:

• Place the rice in a pan with 2 ½ cups of cold water and a pinch sea salt.
• Bring to the boil and reduce to simmer for 30 - 35 minutes until cooked.
• n a food processor grind half the cooked rice until it becomes sticky and glues together.
• Add ground rice to a bowl with the remaining rice, vegetables and sesame seeds.
• Using your hands take a small amount of the rice and veggie mix and make a ball the size of a 50 cent piece.
• 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.
• Continue this process until all the rice mix has been used.
• Roll each ball in the sesame seed and wind a strip of damp nori around each ball.
• Brush each ball with sesame oil.
• Place the balls on a baking sheet lined with baking paper and bake in the oven for 15 minutes at 160C.
• Serve with a dipping sauce of tamari.