https://www.lifestylefood.com.au/recipes/5723/rice-and-seaweed-sushi-balls-on-a-carrot-salad

LifestyleFOOD.com.au

This veggie/vegan dish is from The Treehouse, an organic cafe, in Aberystwyth

Ingredients

  • Seaweed and sushi balls 

  • 150g sushi rice

  • 4tbsp light soy sauce

  • 1tbsp rice vinegar

  • 2 pinch salt

  • 2tbsp wasabi paste

  • 2tbsp nori flakes (dried seaweed)

  • Carrot salad with lime dressing 

  • 350g carrots

  • 50g mixed sprouts (radish, broccoli, mung beans etc)

  • 2tbsp toasted sesame oil

  • 2tbsp soy sauce

  • 1 lime

  • Salt and a pinch of sugar to taste

Method

  • Seaweed and sushi balls  :

  • 1.

    Cook the sushi rice according to the manufacturers instructions. As a guideline you should use 0.25 litres of water for 150g rice. Wash rice, add water and bring to the boil, simmer for about 15min until the water is absorbed. Stir carefully, it likes to stick to the saucepan. Remove from heat and leave covered for another 15 min. 

  • 2.

    Mix soy sauce, rice vinegar and salt – add to warm rice and gently mix in. Now add the Wasabi paste and the Nori flakes. Leave to cool and then shape into small balls with moistened hands.

  • Carrot salad with lime dressing   :

  • 1.

    This should be prepared just before serving, so the salad is slightly warm, but can be prepared in advance and served cold.

  • 2.

    Peel and cut (or grate) carrots into fine strips (julienne). Stir-fry in sesame oil in a very hot pan for just a second.  emove from heat, add soy sauce, lime juice and finely grated peel, salt and sugar (or apple juice concentrate) to taste. Add the mixed sprouts and serve warm with the rice and seaweed balls on top – you can garnish the dish with fresh coriander.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 267kj
  • Fat Total 7g
  • Saturated Fat 1g
  • Protein 5g
  • Carbohydrate 45g
  • Sugar 5g
  • Sodium 1015mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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