1 cup short grain rice (u can use calrose rice or Japanese or Korean rice)
1 cup water1 tbsp oil (any oil you prefer)
1 tsp salt
Seasoned seaweed, crumbled (I used 2 big sheets)
2 tbsp toasted Sesame seeds
1. Rinse rice till water drains out clearly
2. Add water, oil and salt and cook
3. Wait 10 mins after rice finish cooking.
4. Add crumbled seaweed and sesame seeds into cooked rice
5. Mix together and taste. If not salty enough, add salt.
6. Take a spoonful and squeeze n roll with hands to form ball shape.
7. Finish off by sprinkling more sesame seeds.
8. Optional - you may add carrot or any vegetable bits to the rice mixture or use canned tuna flakes as a filling in the middle to make flavored seaweed balls too.
Tastes great when served warm or room temperature. Makes great bento or snacks.
You can also lightly pan fry balls in a Lil oil for crisp exterior n chewy insides
Link back to DHM: https://www.facebook.com/photo.php?fbid=10154979496911598&set=gm.1833891086871818&type=3&theater
Credit: Mandy Leong
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/03/complete-recipe-seaweed-riceball.html
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