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Japanese rice ball salad
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Prep Time:
Cook Time:
45 minutes
Total Time:
45 minutes
Japanese-inspired vegetarian meatballs with crispy chickpeas and wasabi peas for a unique twist.
Ingredients:
  • 320g (1 3/4 cups) brown and red rice blend
  • 1 tsp Vegetable Stock Powder
  • 20.00 ml rice wine vinegar
  • 400g can chickpeas, drained, rinsed
  • 2 green shallots, finely chopped
  • 24.00 gm sesame seeds, toasted
  • 3 Lebanese cucumbers, peeled into ribbons
  • 120g packet baby kale
  • 100g snow pea sprouts, trimmed
  • Wasabi peas, to serve
  • Kewpie Roasted Sesame Japanese Dressing, to serve
Instructions:
  • Combine rice, stock powder, and 750ml (3 cups) water in a pot over low heat. Cook for 25 minutes until liquid is absorbed and rice is sticky. Remove from heat, stir in vinegar, and let it cool slightly.
  • Pat dry the chickpeas thoroughly using paper towels. Heat oil in a frying pan over medium heat. Cook the chickpeas, stirring occasionally, for 5-10 minutes until they become crispy. Season generously with salt.
  • Combine the shallot with the rice mixture and stir gently. Spread the sesame seeds on a plate. While the rice is still warm and sticky, shape tablespoonfuls of the mixture into balls using damp hands. Roll the balls in sesame seeds to coat evenly.
  • Spread cucumber, kale, and sprouts over serving plates. Place rice balls on top. Scatter chickpeas and wasabi peas. Squeeze roasted sesame dressing over and finish with any leftover sesame seeds.

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