Sticky Rice Balls with Soy Dipping Sauce

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Sticky Rice Balls with Soy Dipping Sauce
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Prep Time 15 minutes Cook Time 40 minutes

These fun rice balls are like sushi for beginners. Stuff them with any veggies you like, but I prefer the cool crunch of cucumber with the richness of avocado. They are great to serve at parties, but easy enough to make to pack into lunches or serve as an after school snack. Gomasio, a Japanese condiment, is found in most natural food markets near the sesame seeds, but is easily made by mixing toasted sesame seeds with a pinch or two of salt.

Yields: 12 balls

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What you'll need

  • 1 cup Japanese short-grain, sticky rice
  • 1 teaspoon salt
  • 1/4 cup Gomasio
  • 1/4 cup black sesame seeds
  • 1/4 cup diced cucumber
  • 1/4 cup diced avocado
  • For the dipping sauce:
  • 1/4 cup soy sauce
  • 1 tablespoon seasoned rice vinegar
  • 2 teaspoon toasted sesame oil
  • 2 scallion, thinly sliced

How to make it

  1. Rinse rice until water runs clear. Drain well. Bring 1 1/2 cups of water to boil in a medium saucepan. Add rice and salt, cover and cook on low for 15 minutes. Take off the heat and let sit for 10 minutes longer. Fluff with a fork and let it sit until it is cool enough to handle.

  2. Place the Gomasio and black sesame seeds in separate bowls. Using wet hands, form the rice into balls about the size of a walnut.  Make an indention with your index finger and stuff the balls with a few pieces each of cucumber and avocado. Form rice around the filling and roll half of the balls in the Gomasio and half in the black sesame seeds.

  3. Stir the ingredients for the dipping sauce together in a small bowl. Serve balls with the dipping sauce at room temperature, or chilled. These can be made in advance and stored, covered, in the refrigerator.

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