Sticky Rice Balls

• FOR THE RICE
• 2 cups uncooked glutinous rice
• FOR FILLINGS
• crabmeat
• avocado
• pre-cooked baby shrimp
• jicama
• cilantro
• smoked scallops
• fresh plum
• enoki and shiitake mushroom
• preserved gingerroot
• FOR THE COATINGS
• snipped chives
• toasted plain sesame seeds or black sesame seed
• brightly colored flying fish roe
• black caviar
• pine nuts, toasted
• chopped nori (thin sheets of dried seaweed)
• chopped fennel, tops
• DIPPING SAUCE
• 1/2 cup seasoned rice vinegar
• 2 tablespoons sesame oil
• 1/2 teaspoon chili oil
• 2 teaspoons low sodium soy sauce
• 1/2 teaspoon sugar
• 1 large scallion, cut into 1/2 inch diagonal slices

1. FOR THE RICE:.
2. In a heavy-bottomed pot bring 3 cups of water to a boil. Add rice and return to a boil. Cook for 1 minutes. Drain rice and return to pot. Cook, covered, over low heat 20 minutes. Let stand, covered, for 10 minutes.
3. FOR THE FILLINGS:.
4. Choose a variety of fillings., Chop items into small pieces. Combine according to taste. Some examples of good combinations: crab and avocodo; baby shrimp, jicama, and cilantro; duck and plums; smoked scallops and preserved ginger;.
5. Set out a bowl of warm water, a clean dishcloth,for your hands, and a plate rubbed with oil. Moisten hands with warm water. Scoop about 1-2 Tablespoons of rice, mold around a small amout of filling, and shape into a 1-inch ball between your palms. Set on oiled plate. Repeat with remaining rice, wiping your hands as needed.
6. FOR THE COATINGS:.
7. Roll sticky rice balls in the coatings of your choice. Set on a platter or tray. Serve with dipping sauce.
8. DIPPING SAUCE:.
9. Whisk together all ingredients except scallions. Pour into a bowl, and top with scallions.

rice, rice, crabmeat, avocado, shrimp, jicama, cilantro, fresh plum, enoki, preserved gingerroot, chives, sesame seeds, fish roe, black caviar, nuts, fennel, dipping sauce, rice vinegar, sesame oil, chili oil, soy sauce, sugar, scallion

Taken from www.food.com/recipe/sticky-rice-balls-361359 (may not work)