Sunday, May 13, 2012

Crispy Rice Balls

So this was inspired by one of my favorite places to eat it Austin.  Sadly I live in San Antonio and there are only so many times I can justify driving the hour to Austin for the soul purpose of eating, so I am trying to figure out how to do some of these recipes on my own.  


Sticky Sushi rice- about 1/3 of a cup cooked per ball
1/2 cup of Soy Sauce
1/3 cup Rice Vinegar
1/4 cup of Sesame Oil. 
Piece of sea weed paper large enough to hold one of the rice balls each 

Steam rice as directed on the package.  Once it is finish let cool until it is cold enough to handle but not entirely cold.  Form the rice into tight balls, pressing them together hard so that they will not fall apart when put into pan.  You want these to have a flat top and bottom so that they can be evenly coated

Whisk together the liquid ingredients and pour into a pan over medium to high heat.  Once the liquid is close to boiling, carefully place rice balls into pan, turning them to coat with liquid.  Cook for about three minutes on each side.  

Drain off most of the excess liquid from the pan and put the pan back on the stove.  Continue to turn the rice balls in pan so that they do not stick.  Cook until both sides have a crisp texture.  Remove from heat.

Place each individual rice ball into a piece of sea weed paper and serve almost like a wrap. 

Enjoy while hot.