Sometimes a recipe comes together on the first try, and sometimes it seems that it never will. This recipe fell into the latter category. I had been wanting to come up with a simpler variation of sushi to put in my children's lunch boxes. I wanted something less time-consuming than rolling sushi and easier to eat than salad, something they could just pop into their mouths. I decided to try to make sushi rice balls. I added edamame because the children love them and they have a lot of protein.
I first tried brown sushi rice for a bit more substance, but it didn't stick together very well. Then I tried tossing the rice with rice vinegar, sugar, salt, and ginger, but I had the same problem. The balls wouldn't keep their shape. The good thing about my failed experiments was that they easily became a delicious rice salad.
As I experimented, I had the children try each variation to make sure they liked them. Unfortunately, it got to the point that instead of the little treat that I had hoped the children would look forward to seeing in their lunch boxes, the mere mention of rice balls sent two out of three of them screaming in the other direction.
Finally, I decided that simple was better. White sushi rice had the best consistency, and the end result had a clean, pure flavor with just rice, salt, edamame, and a sprinkling of sesame seeds. I served them with tamari sauce on the side, because our children love their dips. They were a hit, at least with Olivia and my nephew, Sean, who were still willing to try them. And the adults liked them too, especially with a bit of wasabi mixed into that tamari.
While I was experimenting and waiting for my children to recover from the experience, the New York Times ran this article about mothers who prepare elaborate bento boxes for their children. They are adorable, and almost made me scrap this post because I was feeling entirely inadequate. Not only are these women coming up with fabulously delicious treats for their children, they are also taking them to the height of cuteness. I mean, really, it never even occurred to me to make a bunny out of my rice balls. I was just happy to be making something different and delicious for their lunches.
But then I thought (hoped?) that there may be other slackers out there like me who just want a fun, easy lunch for their kids, even if it does not meet the highest artistic standards. And I encourage those of you with more talent and patience to decorate your rice balls and let me know what you create.
Over here, I think I'll cut up a few sheets of nori and let the kids experiment themselves. Maybe that will get Chloe and Oscar interested in trying them again.
Edamame Rice Balls
I made the balls with edamame to add a bit of protein, but avocado and/or cucumber would also be tasty additions.
15 minutes preparation time
20 minutes cooking time
2 cups short grain sushi rice
1 teaspoon salt
1 tablespoon toasted black or white sesame seeds
3/4 cups shelled frozen edamame, diced cucumber, and/or diced avocado
tamari or soy sauce, for serving (optional)
wasabi, for serving (optional)
Put the rice in a pot with 3 1/2 cups of water. Bring to a boil, cover, reduce the heat, and simmer until the rice is tender, approximately 20 minutes. Remove the pan from the heat and empty the rice into a large bowl to cool.
If you are using edamame, while the rice cooked, measure them into a bowl and cover them with boiling water. Let them sit until they are soft, approximately 15 minutes. This makes the beans al dente. If you would like them softer, repeat this process. Drain the edamame and stir them into the rice.
Wet your hands so that the rice will not stick to them. Roll the rice mixture between your hands into approximately golf ball sized balls. Sprinkle them with sesame seeds. Serve with soy sauce and a bit of wasabi, if you like.
Or, go the Italian route and substitute green peas!
Posted by: Carey | September 21, 2009 at 10:45 AM
I can never make enough sushi rice for my kids. They gobble it like crazy: rice with nori, rice without nori, nori without rice...And I finally found a way of cooking the rice perfectly each time.
Posted by: Andrea | September 22, 2009 at 10:25 AM
i love those bento boxes. they are so cute though i cannot imagine spending so much time on them. those rice balls of yours look perfect!
Posted by: laura | September 23, 2009 at 10:05 AM
Carey -- excellent idea, maybe with arborio and some parmesan.
Andrea -- do tell, what is your cooking technique?
Laura -- I love the bentos, too. I wish someone would make them for my lunch.
Posted by: Margy | September 24, 2009 at 01:37 PM
Margy--you inspired me and we had sushi salad for dinner last night. 1 1/2 cups of rice (which is really not enough, especially if you want leftovers). Rinse it, soak 30 minutes. Drain, add 1 3/4 cups water, boil 2 minutes, let stand, covered, for 10 mintues...(then add the vinegar, if you wish). It really is perfect every time.
Posted by: Andrea | September 25, 2009 at 09:28 PM
those rice balls look yum...and pretty. m loves sushi so think i'm going to give this a whirl this week!!
Posted by: chronicles of momnia | September 29, 2009 at 07:01 PM
Andrea, I'm definitely going to try your technique. Thanks for sharing it.
Posted by: Margy | October 01, 2009 at 09:40 PM
We love to make our own sushi and I've finally gotten fairly good at it- meaning not overwhelming the sheet of nori with too much rice and or filling! I love the idea of rice balls though when I don't have time to make rolls. I think the kids would just love little bits of veggies hiding in the middle.
Also, we went to Roy's in Hawaii and they served rice balls rolled in bits of seaweed and sesame seeds to accompany the main dishes. It was simple but elegant. My kids really like the Furikake on their rice that we get from Asian markets so that might be a nice addition too.
Thanks for all the great lunch ideas and I don't think you are inadequate at all for not going the bento box route with bunny rice balls! :)
Posted by: Leticia | October 02, 2009 at 09:10 PM