Directions:
- 1. Put half the shrimp in a food processor and pulse until finely chopped.
- 2. Add the rest and pulse a few more times (half the mixture will serve as a binding paste; the rest will remain roughly chopped).
- 3. Transfer to a bowl and add the scallions, soy sauce, and ginger, then mix by hand until well combined.
- 4. Drain the rice and spread it on a plate. Form the shrimp mixture into 1 1/2-inch balls. Roll each in the rice.
- 5. Line a steamer basket with the leaves. Add the meatballs and steam until the rice is cooked and the shrimp is pink, 8 to 9 minutes. Serve with the ponzu or soy sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 437.72 Kcal (1833 kJ) | ||
| Calories from fat | 200.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.24g | 34% | |
|---|---|---|---|
| Cholesterol | 65.76mg | 22% | |
| Sodium | 1465.59mg | 61% | |
| Potassium | 160.21mg | 3% | |
| Total Carbs | 49.99g | 17% | |
| Sugars | 0.36g | 1% | |
| Dietary Fiber | 2.18g | 9% | |
| Protein | 11.32g | 23% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 1.5mg | 8% | |
| Calcium | 41mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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