Wakame and tofu brown rice balls
1 egg past11tablespoonwhitemisopaste
2 cups cooked brown rice
200g firm tofu, grated
2 green onions (scallion), finely chopped 2 tablespoons wakame seaweed flakes+ 2 tablespoons sesame seeds shichimi togarashi++, to serve
ginger tofu mayonnaise (see note, left)
300g silken tofu
2 tablespoons pickled ginger, plus extra to serve ½ teaspoon sea salt flakes Preheat oven to 200°C (400°F). Place the egg and miso in a small bowl, whisk to combine and set aside.
Place the rice, tofu, onion and wakame in a large bowl and stir to combine. Place half the mixture in a small food processor and process until the mixture comes together. Return to the bowl, add the egg mixture and sesame seeds and stir well to combine. Roll tablespoons of the mixture into 30 balls and place on a large oven tray lined with non-stick baking paper. Cook for 15 minutes or until golden and firm.
To make the ginger tofu mayonnaise, place the tofu, pickled ginger and salt in a small food processor and process until smooth. Serve the rice balls with the tofu mayonnaise, shichimi togarashi and extra pickled ginger. MAKES 30.
+ Wakame seaweed is a dried flaked seaweed. It can be found in health food stores and Asian supermarkets. You can use shredded nori instead, if you like.
Shichimi togarashi is a Japanese spice mix available from Asian supermarkets.