Japanese Rice Balls
- Minutes to Prepare:
- Number of Servings: 1
Ingredients
4 sheets nori sea vegetable, pre-toasted if possible.2 cups brown rice and whole grains2 umeboshi plums
Take the nori and, if they are not pre-toasted, drag them over a flame quickly until they become lighter green in color. Cut into quarters and lay out on a dry board.
Wet your hands and pick up a handful of the rice and whole grain mixture to form a ball (wet your hands each time you do this to prevent the rice from sticking.) Press about a quarter of an umeboshi plum into the whole grain mixture and seal the hole with more whole grains.
Lay the ball onto one sheet of nori and place another sheet on top. Shape so that the corners are between the corners of the lower sheet. Press the corners onto the sides of the ball. Finally, pick up the rice ball and squeeze so that all the nori sticks to the rice. Serve 2 rice balls per person on a bed of salad. Keeps for 1 day.
Number of Servings: 1
Recipe submitted by SparkPeople user CONSCIOUS_EATER.
Wet your hands and pick up a handful of the rice and whole grain mixture to form a ball (wet your hands each time you do this to prevent the rice from sticking.) Press about a quarter of an umeboshi plum into the whole grain mixture and seal the hole with more whole grains.
Lay the ball onto one sheet of nori and place another sheet on top. Shape so that the corners are between the corners of the lower sheet. Press the corners onto the sides of the ball. Finally, pick up the rice ball and squeeze so that all the nori sticks to the rice. Serve 2 rice balls per person on a bed of salad. Keeps for 1 day.
Number of Servings: 1
Recipe submitted by SparkPeople user CONSCIOUS_EATER.
Nutritional Info Amount Per Serving
- Calories: 447.5
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 869.3 mg
- Total Carbs: 92.1 g
- Dietary Fiber: 8.6 g
- Protein: 11.2 g
Member Reviews