SESAME SUSHI RICE BALLS
Preparation time 25 mins Cooking time 20 mins Makes 40
2¼ cups sushi rice
2 Tbsp rice wine vinegar
¾ cup sesame seeds, lightly toasted Togarashi (red chilli seasoning),
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!