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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 36 |
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Notice: this recipe doesn't work as written. i am in the process of updating amounts & techniques. i will post once i know all the changes. thank you. Ingredients:
2 cups uncooked sushi rice (short grain) |
2 cups water |
1/3 cup rice vinegar |
2 teaspoons sugar |
1 1/2 teaspoons salt |
2 carrots, shredded |
6 green onions, sliced thin |
1/4 cup toasted sesame seeds (black or white) |
1 tablespoon wasabi powder |
1/4 cup water |
1 garlic clove |
1 tablespoon fresh ginger or 1/2 teaspoon dried ginger |
2 tablespoons canola oil |
3 tablespoons rice vinegar |
6 tablespoons soy sauce |
Directions:
1. Rinse rice in a sieve until the water runs clear, about 5 minutes.
2. Drain.
3. Combine rice and water in a pan with a tight-fitting lid, bring to a boil.
4. Reduce heat to medium and cook for 15 minutes.
5. Reduce to low heat and cook another 15 minutes without opening the lid.
6. Remove from heat and let rice stand, covered, for 10 minutes.
7. Remove rice from pan and allow to cool up to 2 hours.
8. In separate, non-reactive bowl, combine vinegar, sugar, salt, carrots and green onions.
9. Add rice and combine.
10. Spread sesame seeds on a plate.
11. Take 1-2 tablespoons rice-veggie mixture and form into a ball, then roll it in sesame seeds.
12. Cover with plastic wrap until serving time.
13. Original recipe says it can be refrigerated up to 2 days.
14. For the Wasabi Ginger Sauce, just combine all ingredients well and serve along side the sushi balls.
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