Sesame Rice Balls

• short grain brown rice↗1 cup
• carrot, finely diced↗1⁄2 cup
• shallot, finely diced↗1⁄4 cup
• sesame seeds, toasted↗30 g
• umeboshi plum paste (optional)↗
• roasted dark sesame oil1 teaspoon
• sheets nori fresh seaweed, cut into strips 1 . 5 cm thick↗2

Step-by-step instructions

1. 1

   Place the rice in a pan with 2 ½ cups of cold water and a pinch sea salt.

2. 2

   Bring to the boil and reduce to simmer for 30 - 35 minutes until cooked.

3. 3

   n a food processor grind half the cooked rice until it becomes sticky and glues together.

4. 4

   Add ground rice to a bowl with the remaining rice, vegetables and sesame seeds.

5. 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. 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. 7

   Continue this process until all the rice mix has been used.

8. 8

   Roll each ball in the sesame seed and wind a strip of damp nori around each ball.

9. 9

   Brush each ball with sesame oil.

10. 10

    Place the balls on a baking sheet lined with baking paper and bake in the oven for 15 minutes at 160C.

11. 11

    Serve with a dipping sauce of tamari.