Sesame & ginger rice balls recipe - How to make sesame & ginger rice balls

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Sesame & ginger rice balls recipe. Enjoy quick & easy rice recipes and learn how to make Sesame & ginger rice balls.  

You don't have to head to Chinatown for this regional Sichuan treat - try it at home!

Preparation Time 25 - 65 minutes
Cooking Time 20 minutes
Makes 24

Ingredients

500ml (2 cups) reduced-fat milk
2 whole star anise
1 cinnamon stick
2 tsp finely grated orange rind
215g (1 cup) sushi rice
55g (1/4 cup) caster sugar
60ml (1/4 cup) coconut cream
2 tbs sweetened condensed milk
50g (1/4 cup) glacé ginger, cut into 5mm pieces
80g (1/2 cup) sesame seeds, toasted

Method

Combine milk, star anise, cinnamon and orange rind in a medium saucepan over medium heat. Bring to the boil. Stir in the rice. Bring to the boil. Cover with a tight-fitting lid. Reduce heat to low. Cook for 18 minutes. Set aside, covered, for 10 minutes to stand.

Stir in the sugar and coconut cream. Transfer to a medium bowl. Set aside for 30 minutes to cool.

Line a baking tray with non-stick baking paper. Stir in the condensed milk. Use wet hands to roll 1 tablespoonful of the rice mixture into a ball. Insert a piece of ginger into the centre of the ball and roll to enclose. Roll in sesame seeds to coat. Place on the lined tray. Repeat with remaining rice mixture, ginger and sesame seeds.

Notes

Storage tip: Freeze leftover coconut cream to use in curries.

Source
Good Taste - May 2010, Page 80
Recipe by Cynthia Black
 
More Rice Recipes:       

Vietnamese rice paper rolls 
Tuna sashimi with coconut rice 
Chicken and avocado rice salad 
Sesame tuna rice salad 
Portuguese drumsticks with spiced rice 
Rice soup with peas and spinach 

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Sesame tuna rice salad recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Sesame tuna rice salad recipe. Enjoy quick & easy rice recipes and learn how to make Sesame tuna rice salad.

Ingredients (serves 6)

2 cups sushi rice (see note), rinsed
1/4 cup sushi seasoning
2 tablespoons sesame seeds, toasted
4 eggs, at room temperature (see note)
1 small Lebanese cucumber, finely diced
1 small carrot, peeled, finely diced
3 green onions, thinly sliced
185g can tuna in springwater, drained, flaked
2 sheets nori (see note)

Method

Combine rice and 3 cups cold water in a saucepan over high heat. Bring to the boil. Reduce heat to low. Cover and cook for 12 minutes or until water is absorbed. Remove from heat. Stand, covered, for 10 minutes (do not lift lid). Transfer to a large bowl and set aside for 30 minutes to cool completely.

Sprinkle cooled rice with sushi seasoning. Using a rice paddle or plastic spatula, fold seasoning evenly through rice. Season with salt. Stir in sesame seeds.

Place eggs in a saucepan and cover with cold water. Place over medium-high heat and cover with lid. Bring to the boil. Remove lid. Cook for 7 minutes. Drain and allow cold water to run over eggs. Peel eggs and cut into quarters.

Add cucumber, carrot, green onions and tuna to rice mixture. Toss to combine. Top with eggs. Using kitchen scissors, cut nori in half. Shred into fine strips. Sprinkle salad with nori and serve.

Notes

Sushi rice is available from the rice section of your supermarket.

Allow eggs to come to room temperature before boiling. Eggs boiled directly from the fridge are more likely to crack while cooking.

Nori are thin sheets of dried seaweed traditionally used to wrap sushi rice. They're available toasted and plain and can be found in Asian grocery stores or the Asian section of large supermarkets.

Source
Super Food Ideas - March 2007, Page 51
Recipe by Michelle Noerianto
 
More Rice Recipes:  

Portuguese drumsticks with spiced rice 
Rice soup with peas and spinach 
Mushroom risotto
Soy sauce chicken
Kids' vegetable curry
Slow cooker Chinese pork braised with ginger, soy and sweet rice wine
  
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Steamed Japanese rice recipe

The Rice Recipes kitchen invites you to try Steamed Japanese rice recipe. Enjoy the most delicious rice recipes and learn how to make Steamed Japanese rice.

Enjoy the favourite texture of a Japanese meal with this steamed rice recipe.

Preparation Time 5 - 15 minutes
Cooking Time 15 minutes

Ingredients (serves 6)

430g (2 cups) sushi rice
750ml (3 cups) water
2 tbs sesame seeds, toasted

Method

1. Place the rice and water in a large saucepan over high heat. Bring to the boil. Cover. Reduce heat to very low. Cook, covered, for 15 minutes. Set aside, covered, for 10 minutes to stand.
2. Place the rice in a serving bowl and sprinkle with the sesame seeds.

Notes
Serves 6 as an accompaniment.

Source
Good Taste - October 2009, Page 93
Recipe by Alison Adams

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Rustic sushi rolls recipe

You are invited by the Rice recipes blog to try a delicious recipe for Rustic sushi rolls. learn how to make the best Rustic sushi rolls dish.

Preparation Time 50 minutes
Makes 12

Ingredients

1 tbs Japanese rice vinegar
4 cups cooked medium grain brown rice
6 nori sheets
1 Lebanese cucumber
1 large avocado, halved, stone removed, peeled
3/4-1 tsp wasabi
250g bean shoots
180g seafood flakes, each flake halved diagonally
Tamari, to serve

Method

1. Stir the vinegar through the rice. If hot, allow to cool completely. Cut the nori sheets in half crossways along the short side to make twelve 10cm x 18cm rectangles. Trim the ends of the cucumber and cut into twelve 1cm x 11cm sticks. Cut each avocado half in half again lengthways. Cut each quarter lengthways into three slices.

2. Place a nori rectangle, shiny side down, on a clean flat surface. Working from the short end, spread a 1/3 cup of rice over the nori, leaving 2cm free at the top end of the nori. Spread wasabi crossways in the middle of the rice.

3. Spread some bean shoots over the rice. Place a piece of avocado crossways in the middle of the sheet (in the same position as the wasabi). Place a piece of cucumber and 2 seafood flake halves on top.

4. Brush the top 2cm of nori with water. Working from the opposite end, roll up the nori to enclose the filling. Repeat with the remaining ingredients to make 12 rolls. Serve with tamari for dipping.

Source
Fresh Living - 13 June 2005, Page 52 - Recipe by Gemma Purcell

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Basic sushi rice Recipe - How to Make Basic sushi rice

Easy recipe for Basic sushi rice. Ejoy rice cooking and learn how to make Basic sushi rice.

Makes 3 cups

Ingredients

1 cup Kokuho Rose sushi rice
1/4 cup Mizkan sushi seasoning (see note)

Method

1. Rinse and drain rice 3 times or until water runs clear. Place rice in a strainer. Drain for 10 minutes.

2. Place rice and 1 cup cold water in a saucepan over medium heat. Cover and bring to the boil. Reduce heat to low. Simmer, covered, for 12 minutes or until rice has absorbed water. Remove from heat. Stand, covered, for 10 minutes. Transfer to a large ceramic dish. Stir rice with a plastic spatula to break up lumps. Gradually add seasoning while lifting and turning rice until rice is almost cold.

Notes
You can find sushi seasoning, sushi mats, nori sheets and wasabi paste in the Asian section of larger supermarkets.

Source
Super Food Ideas - September 2008, Page 55 - Recipe by Cathie Lonnie

Sushi rice & prawn salad - Vegetarian Brown Rice Sushi Rolls - Japanese rice and egg

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