Ingredients with Measurements:
- 2 cups of cooked sushi rice
- 1 tablespoon of shottsuru (fermented fish sauce)
- 1 tablespoon of dried seaweed (nori), finely chopped
- 1 tablespoon of sesame seeds
- Salt to taste
Special equipment needed:
- Rice cooker or pot to cook rice
- Mixing bowl
- Plastic wrap
- Rice ball mold (optional)
Step-by-step instructions:
1. In a mixing bowl, combine the cooked sushi rice, shottsuru, dried seaweed, sesame seeds, and salt. Mix well until all ingredients are evenly distributed.
2. Wet your hands with water to prevent the rice from sticking. Take a small amount of the rice mixture and shape it into a ball using your hands. Repeat until all the rice mixture is used up.
3. If using a rice ball mold, place the rice mixture into the mold and press firmly until it takes the shape of the mold.
4. Wrap each rice ball with plastic wrap to keep its shape and prevent it from drying out.
5. Chill the rice balls in the refrigerator for at least 30 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes (for cooking the rice)
Temperature:
Serve chilled.
Serving size:
Makes 8-10 rice balls.
Nutritional information:
Calories per serving: 120
Total fat: 1g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 200mg
Total carbohydrates: 25g
Dietary fiber: 1g
Sugar: 0g
Protein: 2g
Substitutions for ingredients:
- Instead of shottsuru, you can use soy sauce or tamari sauce.
- Instead of dried seaweed, you can use furikake (Japanese seasoning) or chopped scallions.
Variations:
- Add cooked and shredded chicken or fish to the rice mixture for added protein.
- Use different types of seaweed, such as wakame or hijiki, for a different flavor and texture.
- Roll the rice balls in toasted sesame seeds or crushed nori for added crunch.
Tips and tricks:
- Wetting your hands with water before shaping the rice balls will prevent the rice from sticking to your hands.
- Use a rice ball mold for a more uniform shape and size.
- Chill the rice balls before serving to help them hold their shape.
Storage instructions:
Store the rice balls in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, remove the plastic wrap and microwave the rice balls for 30 seconds to 1 minute, or until heated through.
Presentation ideas:
Arrange the rice balls on a platter and garnish with additional chopped seaweed or sesame seeds.
Garnishes:
Chopped scallions, toasted sesame seeds, chopped nori.
Pairings:
Serve with miso soup and a side of pickled vegetables.
Suggested side dishes:
Edamame, cucumber salad, pickled ginger.
Troubleshooting advice:
- If the rice balls are falling apart, the rice mixture may be too dry. Add a little water or shottsuru to the mixture to help it stick together.
- If the rice balls are too sticky, the rice mixture may be too wet. Add a little more rice to the mixture to help absorb the excess moisture.
Food safety advice:
Make sure to use cooked rice that has been cooled to room temperature before making the rice balls. Store the rice balls in the refrigerator and consume within 2 days.
Food history:
Shottsuru is a traditional Japanese seasoning made from fermented fish. It has been used in Japanese cuisine for centuries and is commonly used in the northern regions of Japan.
Flavor profiles:
The shottsuru adds a salty and savory flavor to the rice balls, while the seaweed adds a subtle umami flavor and a slightly chewy texture.
Serving suggestions:
Serve the rice balls as a snack or appetizer, or as part of a Japanese-style bento box.
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Region: Japanese