Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, japanese brown rice balls with seaweed and seeds (and avocado, lime and wasabi filling). One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Japanese Brown Rice Balls with Seaweed and Seeds (and avocado, lime and wasabi filling) is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Japanese Brown Rice Balls with Seaweed and Seeds (and avocado, lime and wasabi filling) is something that I’ve loved my entire life.
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To begin with this recipe, we have to first prepare a few ingredients. You can have japanese brown rice balls with seaweed and seeds (and avocado, lime and wasabi filling) using 13 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Japanese Brown Rice Balls with Seaweed and Seeds (and avocado, lime and wasabi filling):
- Get 1 avocado
- Prepare 1 lime
- Take 1/4 teaspoon wasabi paste
- Take 1 cup brown sushi rice
- Prepare 2 cups water
- Take 1 splash Mirin
- Make ready 1 splash brown rice vinegar
- Make ready 1 sprinkle of Aonori Seaweed (or seaweed of your choice)
- Make ready 1 sprinkle of Furikake
- Get 1 sprinkle of Shichimi Togarashi
- Get 1 sprinkle of black sesame seeds
- Prepare 1 sprinkle of white sesame seeds
- Take 1 wedge of lime (optional)
See great recipes for Japanese Brown Rice Balls with Seaweed and Seeds (and avocado, lime and wasabi filling) too! Make an indentation in the center of the rice and fill with your choice of ingredients (see suggested combinations above). Gather the plastic wrap straight up from the sides and use your fingers to gently cover the filling with rice. Then shape the rice into small, medium or large balls, rolls or the original Onigiri triangle shape.
Instructions to make Japanese Brown Rice Balls with Seaweed and Seeds (and avocado, lime and wasabi filling):
- Wash the sushi rice under running water. Add the rice to the pan and bring the water to the boil. Reduce heat, cover with a lid and simmer for 35 minutes. Turn off the heat and allow to steam for a further 10 minutes. If you feel that the water has absorbed, turn off the heat a little earlier rather than burn it to the bottom. Season the sushi rice with a splash of mirin and rice wine vinegar. It is best to make the balls when the rice has cooled but is still warm.
- Cut the avocado into small cubes. Mix the juice of ½ a lime and wasabi and lightly whisk and tip over the avocado squares. This will add flavour but will also stop them from going brown.
- Place a tablespoon of rice in wet hands, add a square of avocado in the middle and roll into a ball. You can use kitchen wrap if you prefer. Roll the ball in your choice of seaweeds or seeds. Allow to cool and chill for at least an hour if you are transporting them(this will stop them breaking. Enjoy :)
And as the last step, wrap your rice balls in seaweed, thinly sliced avocado, fresh herbs, or roll them into sesame seeds. If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. I used these ingredients to make the rice balls: sushi rice, Wakame seaweed, avocados, carrots, shrimp, and optional umeboshi, or salted Japanese plum paste. I ran across a mention of this plum paste online and I couldn't wait to try it out.
So that is going to wrap it up for this exceptional food japanese brown rice balls with seaweed and seeds (and avocado, lime and wasabi filling) recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
