- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- Makes 8
Ingredients
- 2 cups
- Calrose rice
- 500 mL
- 1 container
- reduced-sodium chicken broth
- 900 mL
- 3 tbsp
- rice vinegar
- 45 mL
- 1 tbsp
- sugar
- 15 mL
- 1 tbsp
- vegetable oil
- 15 mL
- 1 1/2 cups
- sliced mushrooms
- 375 mL
- 6
- green onions, minced
- 4 cloves
- garlic, minced
- 2 tbsp
- reduced-sodium soy sauce
- 30 mL
- 1/4
- pickled ginger, chopped
- 60 mL
- 1/4 cup
- sesame seeds
- 60 mL
Method
Step 1
Rinse rice well under cold running water; drain. Combine rice and broth in a saucepan. Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer until rice is tender but still has a little bite, about 7 min. Meanwhile, in a small saucepan, combine rice vinegar and sugar; bring to a boil. Remove rice from heat; stir in vinegar mixture. Cover pan with a clean towel, replace lid and let sit for 5 min.
Step 2
Heat oil in a skillet over medium-high heat. Add mushrooms and cook, stirring until tender, about 2 min. Add green onions and garlic; cook 1 min. Stir in soy sauce and transfer to a bowl. Stir in pickled ginger; cool.
Step 3
In a small skillet over medium heat, toast sesame seeds until golden, about 2 min., stirring occasionally. Transfer to a plate. Divide warm rice into 8 portions. Using wet hands to prevent sticking, gently mould one portion into a ball. Make a dent in centre and place 1/8 of the filling mixture into the dent. Mould rice around filling. Roll in sesame seeds. Repeat to make remaining balls. Cover until ready to serve.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- 1/8 of the recipe
- Calories:
- 250
- Fat:
- 2 g
- Carbs:
- 50 g
- Protein:
- 7 g
