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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the rice in a pan with 2 ½ cups of cold water and a pinch sea salt. | 2. Bring to the boil and reduce to simmer for 30 - 35 minutes until cooked. | 3. n a food processor grind half the cooked rice until it becomes sticky and glues together. | 4. Add ground rice to a bowl with the remaining rice, vegetables and sesame seeds. | 5. Using your hands take a small amount of the rice and veggie mix and make a ball the size of a 50 cent piece. | 6. 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. | 7. Continue this process until all the rice mix has been used. | 8. Roll each ball in the sesame seed and wind a strip of damp nori around each ball. | 9. Brush each ball with sesame oil. | 10. Place the balls on a baking sheet lined with baking paper and bake in the oven for 15 minutes at 160C. | 11. Serve with a dipping sauce of tamari. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown rice	1	cup		678.95	141.0625	13.949000000000002	5.92
carrot	1/2	cup	diced	26.24	6.1312	0.5952	0.1536
shallot	1/4	cup	diced	28.8	6.72	1.0	0.04
sesame seed	30		toasted	2565.0	117.855	80.145	216.0
umeboshi plum paste				-	-	-	-
dark sesame oil	1	teaspoon	roasted	-	-	-	-
nori	2	sheets	seaweed cut	-	-	-	-

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