Rice balls withcucumber salad
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 250 gsushi rice
- 5 dlwater
- ½ tspsalt
- 3 tbsprice vinegar
- 2 tbsplime juice
- 3 tbspsesame oil
- 150 gplain yoghurt
- ¼ tspsalt
- 160 gcarrots
- 1garlic clove
- 10 gtoasted sesame seeds
- 40 gpanko breadcrumbs
- peanut oil
- 1cucumber
Instructions
Step 1
RiceStep 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.Step 3
DressingStep 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.Step 5
Rice ballsStep 6
Add the rice, knead by hand until you have a compact mass. Shape the mixture into walnut-sized balls.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.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.Step 9
SaladStep 10
Thinly slice the cucumber.Add the cucumber to the reserved dressing, mix, serve with the rice balls.