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Serves 4 | Prep Time 10 minutes | Cook Time 10 minutes
2 cups precooked, leftover short grain brown rice
3 Tbsp Eden Pickled Ginger Slices, drained and minced
2 tsp Eden Wasabi Powder (Japanese Mustard), mixed with 1 tsp. hot water
3 Tbsp Eden Shake
or any Eden Gomasio
2 Tbsp Eden Toasted Sesame Oil
Lightly moisten your hands with cold water. Take 1/4 cup cooked rice and form it into a ball, packing it firmly. Poke a hole into the center of the ball and insert a 1/4 teaspoon of minced ginger pickles and a small amount of the wasabi paste into the center. Pack the ball again to close the hole. Moisten your hands as needed to keep the rice from sticking to them, trying not to use too much water. Roll the ball in Eden Shake to cover. Repeat the above steps until all ingredients have been used. You should now have 8 rice balls.
Heat the oil in a medium skillet. Place the rice balls in the skillet and pan fry, turning the balls frequently, until golden and crispy. Remove and serve 2 rice balls per person.
A dipping sauce can be made for the rice balls by mixing 2 tablespoons of Eden Shoyu Soy Sauce together with 3 tablespoons of cold water, if desired.