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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Lightly rinse the rice in a sieve until all the rice is wet. Put it in a 6-cup saucepan with 2 cups water and let it soak for 30 minutes. | 2. Crush the peanuts lightly to the size of whole peppercorns. This is easy to do by pressing a small, heavy saucepan on the peanuts with a rocking motion. | 3. Stir the rice well and place the saucepan over high heat. Let the rice come to a boil. Stir it again and turn the heat down as low as possible. Cover the saucepan with a tight-fitting lid and let simmer for 11 minutes. Move the rice off the heat and let it sit, covered for 5 minutes. | 4. Transfer the rice to a bowl, stir well, and let cool for 10 minutes. Fold in the peanuts, scallions, oil, and season with salt and pepper to taste. Shape the rice in a mold. | 5. For assembly:. | 6. Choose a simple, colorful plate that contrasts in both shape and color with the rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	2	cups		1357.9	282.125	27.898000000000003	11.84
peanut	5	tablespoons	salted	258.6938	7.3593	11.7712	22.4658
scallion	2		sliced	64.0	14.68	3.66	0.38
peanut oil	1	teaspoon		39.78	0.0	0.0	4.5
kosher salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.