Steps to Make Japanese Brown Rice Balls with Seaweed and Seeds (and avocado, lime and wasabi filling)

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, japanese brown rice balls with seaweed and seeds (and avocado, lime and wasabi filling). It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Japanese Brown Rice Balls with Seaweed and Seeds (and avocado, lime and wasabi filling) is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Japanese Brown Rice Balls with Seaweed and Seeds (and avocado, lime and wasabi filling) is something which I’ve loved my entire life.

Simple Way to Prepare Japanese Brown Rice Balls with Seaweed and Seeds (and avocado, lime and wasabi filling)

To begin with this particular recipe, we have to first prepare a few ingredients. You can have japanese brown rice balls with seaweed and seeds (and avocado, lime and wasabi filling) using 13 ingredients and 3 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Japanese Brown Rice Balls with Seaweed and Seeds (and avocado, lime and wasabi filling):

1. Get 1 avocado
2. Take 1 lime
3. Prepare 1/4 teaspoon wasabi paste
4. Take 1 cup brown sushi rice
5. Prepare 2 cups water
6. Take 1 splash Mirin
7. Prepare 1 splash brown rice vinegar
8. Make ready 1 sprinkle of Aonori Seaweed (or seaweed of your choice)
9. Make ready 1 sprinkle of Furikake
10. Prepare 1 sprinkle of Shichimi Togarashi
11. Take 1 sprinkle of black sesame seeds
12. Get 1 sprinkle of white sesame seeds
13. Get 1 wedge of lime (optional)

Instructions

Steps to make Japanese Brown Rice Balls with Seaweed and Seeds (and avocado, lime and wasabi filling):

1. Wash the sushi rice under running water. Add the rice to the pan and bring the water to the boil. Reduce heat, cover with a lid and simmer for 35 minutes. Turn off the heat and allow to steam for a further 10 minutes. If you feel that the water has absorbed, turn off the heat a little earlier rather than burn it to the bottom. Season the sushi rice with a splash of mirin and rice wine vinegar. It is best to make the balls when the rice has cooled but is still warm.
2. Cut the avocado into small cubes. Mix the juice of ½ a lime and wasabi and lightly whisk and tip over the avocado squares. This will add flavour but will also stop them from going brown.
3. Place a tablespoon of rice in wet hands, add a square of avocado in the middle and roll into a ball. You can use kitchen wrap if you prefer. Roll the ball in your choice of seaweeds or seeds. Allow to cool and chill for at least an hour if you are transporting them(this will stop them breaking. Enjoy :)

As simple as that Recipe of Japanese Brown Rice Balls with Seaweed and Seeds (and avocado, lime and wasabi filling)

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