rice balls

By • September 26, 2010 1 Comments

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rice balls

Author Notes: I learned this many years ago studying macrobiotic cooking and still make them often. The Nori Seaweed is full of minerals and as a lovely slightly salty taste, you can't get much healthier then short grain brown rice, and the little bit of filling, pickled umeboshi plum tops the taste off, purifies the blood and is a complete meal in itself. People used to do a riceball fast to clean out their system, but still get all the nutrients they needed!ogden kruger


Serves 1

  • 2 sheet of Nori Seaweed
  • 1 pickled umeboshi plum
  • 1 cup organic short grain brown rice
  1. pressure cook brown rice, 1 and 3/4 cups of water to 1 cup of brown rice and a pinch of salt, bring up to pressure, lower flame and cook for 45 minutes, bring down pressure, take rice out and put in a bowl to cool.
  2. cut each piece of Nori into 4 even pieces (folding in half once horizontally and then vertically and cut into squares, you should have 8 squares which will make 4 balls.
  3. when rice is cooled, lightly wet your hands and begin for for a nice sized handfull of rice into the shape of a small hamburger, the gluten will hold it together. Continue to press on all sides as it firms and takes shape
  4. depress a small hole into the top middle of the cake and put in 1/2 of a pickled plum, cover with rice and press it back into shape.
  5. rinse your hands and dry them, take 2 squares of nori and put one on top like a diamond and one on the bottom so the points go in opposite directions like a star. press the sides down and let the warmth of your hand meld the nori to the rice, continue with the rest of the rice!

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