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Japanese Fish Rice Balls & Edamame Beans

Get excited about lunchtime again with this delicious, nutritionally balanced, Japanese meal.

Japanese Fish Rice Balls & Edamame Beans

Serves 4

 

2 cups short grain rice

4 tbsp black sesame seeds 

2 nori (dried seaweed) sheets 

250g smoked fish like salmon, tuna or trout

200g fresh edamame 

2 tbsp rice wine vinegar

1 tsp caster sugar

1 tsp sesame oil

1 tsp white sesame seeds, toasted

salad leaves, pickled ginger, 

wasabi mayonnaise and 

miso soup, to serve

Asian-inspired Scroggin, to serve, click here for recipe

 

Rinse rice in cold water until water runs clear. Drain. Put rice in a saucepan with 300ml cold water. Bring slowly to the boil, then boil rapidly for 1 minute.

Cover pan, reduce heat and simmer for 20-25 minutes until rice is tender. Do not remove lid or stir rice during this time.

Remove pan from heat and leave to stand, covered, for 10 minutes. Lightly stir rice with a fork. Leave to cool.

Toast black sesame seeds lightly in a dry frying pan. Cool, then pound to a powder in a mortar with a pestle. Grill seaweed until black. Crumble, then pound to a powder. Cut fish into thin strips or flake.

Shape rice into 5cm balls using wet hands. Make a hollow in each with a finger and push some fish into hole. Seal hole and reshape ball. Roll through sesame seeds and seaweed.

To make salad, blanch beans in boiling water, then refresh in icy cold water. Pod the beans. Toss together with rice vinegar, sugar, sesame oil, and white sesame seeds.

Pack a lunch box with a base of salad leaves and place rice balls on top. Serve with wasabi mayonnaise and pickled ginger, along with a thermos
of miso soup and some Asian-inspired Scroggin.

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