Smoked Oyster Rice Balls
Prep Time
Serves
Cooking Mode
1 cup Calrose or other short-grain white rice
2 tbsp seasoned rice vinegar
1 tbsp sugar
¼ tsp salt
⅓ cup sesame seeds, toasted
1 can smoked oysters, drained
⅓ cup mayonnaise
2 tbsp chopped fresh chives
½ tsp finely grated lemon zest
2 tbsp lemon juice
½ sheet toasted nori (seaweed), cut into thin strips
1 cup Calrose or other short-grain white rice
2 tbsp seasoned rice vinegar
1 tbsp sugar
¼ tsp salt
⅓ cup sesame seeds, toasted
1 can smoked oysters, drained
⅓ cup mayonnaise
2 tbsp chopped fresh chives
½ tsp finely grated lemon zest
2 tbsp lemon juice
½ sheet toasted nori (seaweed), cut into thin strips
Directions
1Cook rice according to package directions. Spread in 13 x 9-in. (3 L) baking dish to cool. Meanwhile, in microwaveable bowl, stir rice vinegar with sugar and salt. Heat 30 sec. to 1 min. or until steaming. Stir until sugar and salt are dissolved. Toss rice with mixture; cool completely.
2Place sesame seeds in shallow dish. Using wet hands, divide rice into 12 portions and roll into balls. Flatten each rice ball. Place an oyster in the centre. Seal oyster in rice and re-shape into ball. Roll in sesame seeds to coat. Repeat for 12 balls. Set aside.
3Mix mayonnaise, chives, lemon zest and lemon juice.
4Serve rice balls topped with mayonnaise mixture and nori strips.
Tips
1
Serve with wasabi and pickled ginger.
Disclaimer
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Personal Note
Personal Note
