Recipe of Award-winning Japanese Brown Rice Balls with Seaweed and Seeds (and avocado, lime and wasabi filling)

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, japanese brown rice balls with seaweed and seeds (and avocado, lime and wasabi filling). One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Japanese Brown Rice Balls with Seaweed and Seeds (and avocado, lime and wasabi filling) is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Japanese Brown Rice Balls with Seaweed and Seeds (and avocado, lime and wasabi filling) is something that I have loved my entire life.

To begin with this recipe, we must prepare a few components. You can cook japanese brown rice balls with seaweed and seeds (and avocado, lime and wasabi filling) using 13 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Japanese Brown Rice Balls with Seaweed and Seeds (and avocado, lime and wasabi filling):

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

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

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 :)

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