Rice balls withcucumber salad

Rice balls withcucumber salad

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  • Preparation:
  • Total:
  • Serves: 4 persons



  1. Step 1

  2. Step 2

    Add the rice and water to a pan and bring to the boil. Reduce the heat, cover and simmer the rice over a low heat for approx. 10 mins., turn off the heat and allow the rice to absorb the liquid for approx. 15 mins; do not lift the lid. Salt the rice, separate with a fork, allow to cool slightly.
  3. Step 3

  4. Step 4

    Whisk the vinegar, lime juice, oil, yoghurt and salt in a bowl. Pour approx. 100 g of the dressing into a second bowl, set aside the remainder. Grate the carrot into the dressing. Press in the garlic.
  5. Step 5

    Rice balls
  6. Step 6

    Add the rice, knead by hand until you have a compact mass. Shape the mixture into walnut-sized balls.
  7. Step 7

    Finely crush the sesame seeds using a mortar and pestle, transfer to a deep dish along with the breadcrumbs, mix. Toss the rice balls in the crumb coating.
  8. Step 8

    Heat the oil in a non-stick frying pan. Fry the rice balls on all sides for approx. 8 mins. per batch until crispy.
  9. Step 9

  10. Step 10

    Thinly slice the cucumber.Add the cucumber to the reserved dressing, mix, serve with the rice balls.