Nori Rice Balls
Yield
4 servingsPrep
15 minCook
15 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
minute rice
brown |
|
| 1 ½ | cups |
water
|
|
| ¼ | teaspoon |
salt
|
|
| 8 | sheets |
seaweed
sushi nori |
* |
| ½ | each |
carrots
|
|
| 1 | x |
umeboshi paste
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
minute rice
brown |
|
| 355 | ml |
water
|
|
| 1.3 | ml |
salt
|
|
| 8 | sheets |
seaweed
sushi nori |
* |
| 0.5 | each |
carrots
|
|
| 1 | x |
umeboshi paste
|
* |
Directions
Cook rice in water over medium-high heat until tender and water is absorbed, cool to room temperature.
Cut carrot in ½-inch match sticks and steam lightly.
Place several spoonfuls of rice in the center of each nori sheet; follow with several carrot sticks and a dab of umeboshi, and roll up into a ball.
Serve with a sauce made of soy sauce and grated ginger.
