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Method:
Cook rice and when cool enough to handle
take about half cup rice and, with wet hands, roll into firm balls
about 7.5 cm (3 inches) in diameter. If using fish cut it into
very thin strips and push a strip into the center of the rice ball,
moulding the rice around it. Roll the rice balls lightly in goma
sio or powdered nori.
Note: In Japan rice
balls are usually taken on picnics and are sometimes filled with
pieces of fish, raw or smoked. They may also be very simply
flavored with sesame seeds or seaweed.
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