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🍽️ Crispy Sesame Rice Balls Stuffed with Carrots and Avocado

431 kcal · 30 min · 4 servings

Ingredients

• 250 g ORYZA (Jasmine Rice)
• 3.5 tbsp rice vinegar
• 2 tsp rice syrup
• salt
• 1 carrot
• 1 clove garlic
• 3 tbsp sesame oil
• 5 tbsp soy sauce
• 0.5 avocado
• 3 tbsp sesame (45 g)

Instructions

1. 1. Place the jasmine rice in a pot.
2. 2. Cover the rice with twice the amount of cold water.
3. 3. Stir the rice once.
4. 4. Bring the water to a boil.
5. 5. Simmer the rice over medium heat for 12 to 15 minutes.
6. 6. Whisk together 3 tablespoons of rice vinegar, rice syrup, and half a teaspoon of salt in a small saucepan.
7. 7. Heat the mixture until the salt has completely dissolved.
8. 8. Remove the rice from the heat.
9. 9. Fluff the rice with a fork.
10. 10. Mix the rice with the vinegar-sugar mixture.
11. 11. Let the rice cool for 10 minutes.
12. 12. Peel and grate the carrot coarsely.
13. 13. Peel the garlic clove and chop it finely.
14. 14. Heat 1 tablespoon of oil in a pan and sauté the carrots and garlic over medium heat for 5 minutes.
15. 15. Season the mixture with the remaining vinegar and 1 tablespoon of soy sauce.
16. 16. Remove the pit from half of the avocado and scoop out the flesh.
17. 17. Cut the flesh lengthwise into two halves and then slice them.
18. 18. Moisten your hands slightly and shape about 1 tablespoon of rice into a flat patty.
19. 19. Place some of the carrot and avocado mixture in the center, cover it with another 1 tablespoon of rice, and shape it into a ball.
20. 20. Repeat this process until you have a total of 12 balls.
21. 21. Roll the balls in the sesame seeds.
22. 22. Heat the remaining sesame oil in a pan and fry the balls one by one for 5 to 7 minutes over medium heat, turning them until they are golden brown on all sides.
23. 23. Serve the balls with the remaining soy sauce.
24. 24. Place the jasmine rice in a pot.
25. 25. Cover the rice with twice the amount of cold water.
26. 26. Stir the rice once.
27. 27. Bring the water to a boil.
28. 28. Simmer the rice over medium heat for 12 to 15 minutes.
29. 29. Whisk together 3 tablespoons of rice vinegar, rice syrup, and half a teaspoon of salt in a small saucepan.
30. 30. Heat the mixture until the salt has completely dissolved.
31. 31. Remove the rice from the heat.
32. 32. Fluff the rice with a fork.

Nutrition per serving

• kcal: 431
• Protein: 9 g · Fett/Fat: 19 g · Carbs: 56 g