Seaweed Rice Balls Recipe
Ingredients:
(12 rice balls)
- 3 cups Sushi Rice
- 10 sheets Nori seaweed paper
- Rice Vinegar
- Sugar
Potential Fillings
- Umeboshi (pickled plum)
- Pickled Radish
- Persian Cucumbers
Dipping Sauce (highly recommend)
- Kewpie Mayo
- Sriracha
- Mirin (optional)
Steps:
If you have time, soak the rice overnight then rinse well until the water is clear – this is key!
- Cook rice according to the package and ideally your rice will turn out moist and soft (no longer crunchy)
- Place 2 tbsp rice vinegar and 1 tbsp sugar in a pot and simmer until the sugar has dissolved
- Spread your rice on a cookie sheet and fold in the rice vinegar mixture gently as to not mash the rice (this makes it sushi rice)
- Let it cool for a bit until it’s easy to touch – my rice was quite mushy but it worked well in the end
- To make your triangles you can do it by hand – but I bought a little gizmo like this that came with my Nori paper at H mart
- Shape the rice, add a little dent to add your diced radish or umeboshi or cucumber and then add more rice on top
- Before you are going to serve – cut up your seaweed paper and wrap around it. I’ve seen this done many ways and since I was making small ones for the event I just used a small square and left the rice exposed on top so I could sprinkle furikake
Essential Dipping Sauce
- 2 to 1 ratio of mayo to sriracha – or add more mayo if you don’t love the spice
- I also made this soy sauce dipping sauce that I marinated the cucumbers in before filling if you want.
Plate your rice balls and sprinkle the furikake if you have it.
