- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- Makes 8
Ingredients
- 2 cups
- Calrose rice
- 500 mL
- 1 container
- reduced-sodium chicken broth
- 900 mL
- 3 tbsp
- rice vinegar
- 45 mL
- 1 tbsp
- sugar
- 15 mL
- 1 tbsp
- vegetable oil
- 15 mL
- 1 1/2 cups
- sliced mushrooms
- 375 mL
- 6
- green onions, minced
- 4 cloves
- garlic, minced
- 2 tbsp
- reduced-sodium soy sauce
- 30 mL
- 1/4
- pickled ginger, chopped
- 60 mL
- 1/4 cup
- sesame seeds
- 60 mL
Directions
Step 1
Rinse rice well under cold running water; drain. Combine rice and broth in a saucepan. Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer until rice is tender but still has a little bite, about 7 min. Meanwhile, in a small saucepan, combine rice vinegar and sugar; bring to a boil. Remove rice from heat; stir in vinegar mixture. Cover pan with a clean towel, replace lid and let sit for 5 min.
Step 2
Heat oil in a skillet over medium-high heat. Add mushrooms and cook, stirring until tender, about 2 min. Add green onions and garlic; cook 1 min. Stir in soy sauce and transfer to a bowl. Stir in pickled ginger; cool.
Step 3
In a small skillet over medium heat, toast sesame seeds until golden, about 2 min., stirring occasionally. Transfer to a plate. Divide warm rice into 8 portions. Using wet hands to prevent sticking, gently mould one portion into a ball. Make a dent in centre and place 1/8 of the filling mixture into the dent. Mould rice around filling. Roll in sesame seeds. Repeat to make remaining balls. Cover until ready to serve.
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Nutrition Facts
- Nutrition Description:
- 1/8 of the recipe
- Calories:
- 250
- Fat:
- 2 g
- Carbs:
- 50 g
- Protein:
- 7 g
