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Practical Method to Cooking Appetizing Japanese Brown Rice Balls with Seaweed and Seeds (and avocado, lime and wasabi filling)

Hoping to eat Japanese Brown Rice Balls with Seaweed and Seeds (and avocado, lime and wasabi filling) a 5-star restaurant's, but for a few causes are not able to go to restaurants. This recipe is going to help you with useful procedures on cooking a Japanese Brown Rice Balls with Seaweed and Seeds (and avocado, lime and wasabi filling) like a famous chef made.

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

We hope you got benefit from reading it, now let's go back to japanese brown rice balls with seaweed and seeds (and avocado, lime and wasabi filling) recipe. To cook japanese brown rice balls with seaweed and seeds (and avocado, lime and wasabi filling) you only need 13 ingredients and 3 steps. Here is how you achieve it.

To prepare an extraordinary Japanese Brown Rice Balls with Seaweed and Seeds (and avocado, lime and wasabi filling), below are the components required:

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

After preparing the components, next you are good to cook your tasty Japanese Brown Rice Balls with Seaweed and Seeds (and avocado, lime and wasabi filling) by following the procedures below:

  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 :).

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

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