Kimchi Rice Balls
Asian Appetizers Fasting Recipes Gluten-Free Recipes Rice
I bought the best and reddest kimchi in town and prepared these delicious rice balls for Him, on Valentine's Day. Everyone who has tasted these rice balls has fallen in love with kimchi.
Ingredients
150g kimchi (take some sauce from the jar too)
2 teaspoons honey
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
400g cooked sushi rice
2 green onions
2 tablespoons mix of black and white sesame seeds
1 tablespoon oil
Servings: 24 pieces (5 servings)
Calories: 45 cal/piece
How to prepare kimchi rice balls
- Lightly toast the sesame seeds in a dry pan, just until the white ones turn slightly golden. Stir frequently so they don't burn.
- Blend the kimchi in a food processor or with a vertical blender. Then saute for 3 minutes in the heated oil. Add the honey, sesame oil and soy sauce and stir for 30 seconds.
- Remove the pan from heat and add the cooked rice (freshly cooked, don't use rice kept in the refrigerator), finely chopped green onion and sesame seeds. Stir until homogeneous. Let it cool down, this way the balls will form more easily.
* I prepared the rice according to this recipe, you'll use half of it (you get 800g cooked rice from the full recipe) - The balls are easiest to form using plastic gloves, because sushi rice is very sticky. If you don't have gloves, you can form them with wet hands, but it's more difficult.
- Take a portion of rice in your palm and form the balls mostly by pressing, roll gently between your palms only after the rice sticks together. They're good immediately, but they're also okay if they sit. They keep well in the refrigerator.
