Serves: 8 |
Prep Time: 30 minutes |
Cook Time: 0 minutes
Lightly moisten hands with cold water. Take 1/2 cup cooked rice and form it into a ball, packing it firmly. Poke a hole into the center of thr rice ball with your finger and insert 1/4 umeboshi plum into the center. Pack the ball again to close the hole. Repeat until you have eight rice balls formed.
To make sesame coated rice balls, roll two rice balls in gomasio to evenly coat. Then roll two rice balls in the black gomasio and two in the Eden Shake until evenly coated.
To make nori covered rice balls, take the sheet of nori, fold it in half and tear along the fold. Fold in half again and tear along the fold. You should now have four equal-size squares of nori (about 4″ x 4″ each). Lightly moisten hands with water and place 1 nori square on a rice ball, packing it with your hands until it adheres. The rice ball will now be half covered with nori. Take another nori square, lightly moisten your hands and pack again until the ball is covered in nori. Repeat to cover the last rice ball with nori.
You should now have 8 rice balls: two coated with gomasio; two with black gomasio; two with Eden Shake; and two covered with nori. Place on a serving platter. Eat as you would an apple.
Rice balls are great for backpacking, camping, picnics, breakfast, lunch, dinner, or just a healthy, delicious snack anytime. Note: use only leftover short or medium grain brown rice to make rice balls. Long grain and basmati are not sticky enough to make rice balls and will not hold together.
Per serving –
3 g fat (20% calories from fat),
2 g protein,
24 g carbohydrate,
3 g fiber,
0 mg cholesterol,
166 mg sodium