Recipe of Ultimate Japanese Brown Rice Balls with Seaweed and Seeds (and avocado, lime and wasabi filling)

Japanese Brown Rice Balls with Seaweed and Seeds (and avocado, lime and wasabi filling).

Hey everyone, it is Louise, welcome to our recipe site. Today, we're going to prepare a special dish, japanese brown rice balls with seaweed and seeds (and avocado, lime and wasabi filling). It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Japanese Brown Rice Balls with Seaweed and Seeds (and avocado, lime and wasabi filling) is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They're fine and they look fantastic. Japanese Brown Rice Balls with Seaweed and Seeds (and avocado, lime and wasabi filling) is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook japanese brown rice balls with seaweed and seeds (and avocado, lime and wasabi filling) using 13 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Japanese Brown Rice Balls with Seaweed and Seeds (and avocado, lime and wasabi filling):

1. {Make ready of avocado.
2. {Make ready of lime.
3. {Get of wasabi paste.
4. {Take of brown sushi rice.
5. {Prepare of water.
6. {Get of Mirin.
7. {Make ready of brown rice vinegar.
8. {Take of sprinkle of Aonori Seaweed (or seaweed of your choice).
9. {Make ready of sprinkle of Furikake.
10. {Make ready of sprinkle of Shichimi Togarashi.
11. {Make ready of sprinkle of black sesame seeds.
12. {Make ready of sprinkle of white sesame seeds.
13. {Make ready of wedge of lime (optional).

Instructions to make Japanese Brown Rice Balls with Seaweed and Seeds (and avocado, lime and wasabi filling):

1. Wash the sushi rice under running water. Add the rice to the pan and bring the water to the boil. Reduce heat, cover with a lid and simmer for 35 minutes. Turn off the heat and allow to steam for a further 10 minutes. If you feel that the water has absorbed, turn off the heat a little earlier rather than burn it to the bottom. Season the sushi rice with a splash of mirin and rice wine vinegar. It is best to make the balls when the rice has cooled but is still warm..
2. Cut the avocado into small cubes. Mix the juice of ½ a lime and wasabi and lightly whisk and tip over the avocado squares. This will add flavour but will also stop them from going brown..
3. Place a tablespoon of rice in wet hands, add a square of avocado in the middle and roll into a ball. You can use kitchen wrap if you prefer. Roll the ball in your choice of seaweeds or seeds. Allow to cool and chill for at least an hour if you are transporting them(this will stop them breaking. Enjoy :).

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