Heidi at 101cookbooks.com is so good it frustrates me. Go check out her amazing pictures that accompany the recipe. Her balls look so much cuter and prettier than mine! I also think I’ll go the avocado route next time. The cooked chicken I added to mine was OK, but I bet avocado would have been tons better. Using a ton of green onions from our garden was fun though!
- 2 cups brown sushi rice (stubby, short grains)
- 3 cups water
- 1/2 teaspoon fine grain sea salt
- 1/4 cup sesame seeds (white/black mix)
- 3 tablespoons toasted almond slices/slivers, chopped
- 1/4 cup minced green onions
- Optional: things to tuck in the middle: avocado cubes (toss in lemon juice first), tofu, etc.
In a colander or fine-mesh strainer, rinse the rice briefly and drain. Bring the rice to a boil over medium-high heat in your thickest-bottomed pot. Dial the heat back so the water is just simmering actively – low-med. Cover with tight fitting lid.
Cook the rice until the water has been absorbed and the grains are cooked through, usually about an hour. Remove the rice from heat and let rest, covered, for at least 15 minutes. Fluff with a fork, then gradually add and incorporate the sesame seeds, almonds, and green onions. Taste, and adjust the seasoning, adding more salt if needed. Let the rice cool before shaping.
To form the rice balls, line a small cup with plastic wrap, sprinkle the plastic wrap with a dab of water, then fill the cup 2/3 full with rice mixture. You can tuck something in the center of the ball at this point if you like. Gather the plastic wrap like you would a ponytail, and twist at the base of the rice. Make sure there is no air trapped, and use your opposite palm to shape into a ball. Carefully remove plastic wrap and set the rice ball in a parchment lined container or on a plate. Repeat with the remaining rice.
–Recipe courtesy 101cookbooks.com.