Rice Balls
- 2 sheet of Nori Seaweed
- 1 pickled umeboshi plum
- 1 cup organic short grain brown rice
- pressure cook brown rice, 1 and 3/4 cups of water to 1 cup of brown rice and a pinch of salt, bring up to pressure, lower flame and cook for 45 minutes, bring down pressure, take rice out and put in a bowl to cool.
- cut each piece of Nori into 4 even pieces (folding in half once horizontally and then vertically and cut into squares, you should have 8 squares which will make 4 balls.
- when rice is cooled, lightly wet your hands and begin for for a nice sized handfull of rice into the shape of a small hamburger, the gluten will hold it together. Continue to press on all sides as it firms and takes shape
- depress a small hole into the top middle of the cake and put in 1/2 of a pickled plum, cover with rice and press it back into shape.
- rinse your hands and dry them, take 2 squares of nori and put one on top like a diamond and one on the bottom so the points go in opposite directions like a star. press the sides down and let the warmth of your hand meld the nori to the rice, continue with the rest of the rice!
plum, brown rice
Taken from food52.com/recipes/6900-rice-balls (may not work)