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Alright, don’t linger, let’s approach this japanese brown rice balls with seaweed and seeds (and avocado, lime and wasabi filling) menu with 13 components which are absolutely easy to find, and we have to process them at the very least through 3 methods. You should commit a while on this, so the resulting food could be perfect.
Composition for Japanese Brown Rice Balls with Seaweed and Seeds (and avocado, lime and wasabi filling):
- Give 1 for avocado
- Get 1 for lime
- Need 1/4 teaspoon - wasabi paste
- Take 1 cup of brown sushi rice
- Prepare 2 cups of water
- Need 1 splash for Mirin
- Provide 1 splash brown rice vinegar
- Provide 1 sprinkle of Aonori Seaweed (or seaweed of your choice)
- You need 1 sprinkle of Furikake
- Give 1 sprinkle of Shichimi Togarashi
- Take 1 of sprinkle of black sesame seeds
- Take 1 sprinkle of white sesame seeds
- Require 1 for wedge of lime (optional)
Japanese Brown Rice Balls with Seaweed and Seeds (and avocado, lime and wasabi filling) how to cook:
- 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.
- 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.
- 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 :)
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