Better Homes and Gardens (Australia) - - Party Food -

Prepa­ra­tion time 25 mins Cook­ing time 20 mins Makes 40

2¼ cups sushi rice

600ml wa­ter

2 Tbsp rice wine vine­gar

¾ cup sesame seeds, lightly toasted Tog­a­rashi (red chilli sea­son­ing),

to sprin­kle

STEP 1 Put rice and wa­ter in a medium saucepan over medi­umhigh heat and bring to the boil. Lower heat to a sim­mer and cook, cov­ered, for a fur­ther 13 min­utes. Set aside, cov­ered, for 10 min­utes. Fluff rice with a fork, stir­ring in vine­gar. Cover with a tea towel and set aside for a fur­ther 10 min­utes. STEP 2 Shape 1 Tbsp of the rice mix­ture into a ball, us­ing slightly wet hands. Re­peat to make 40 balls. STEP 3 Roll each rice ball in sesame seeds to coat, then sprin­kle with tog­a­rashi. Serve.

Serve up all the favourites for an Asian-style finger food feast. Deep-fried spring rolls, steamed dumplings and sushi balls. Throw in sauces for dip­ping, pick­led gin­ger and edamame and you’re done!

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.