Click to Print This Page (top banner and side navigation will not print)
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.