Rice balls with cucumber salad

Rice balls with cucumber salad

45 Min. Active
45 Min. Total
427 kcal per person
vegetarian, healthy and balanced
Nutritional value / person: Fat: 15 g, Carbohydrate: 63 g, Protein: 8 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • Apron
  • Bowl
  • Cooking spoon
  • Flat grater
  • Frying pan
  • Garlic press
  • Knife
  • Measuring cup
  • Pan
  • Tablespoon
  • Teaspoon
  • Timer
  • deep plate
  • Kitchen scales
  • Mandolin

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Rice

250 g sushi rice
5 dl water
½ tsp salt

Dressing

3 tbsp rice vinegar
2 tbsp lime juice
3 tbsp sesame oil
150 g plain yoghurt
¼ tsp salt
160 g carrots
1 garlic clove
10 g toasted sesame seeds
40 g panko breadcrumbs
peanut oil, for frying

Salad

1 cucumber

How it's done

The kids can help at the marked areas .

Rice

250 g sushi rice
5 dl water
½ tsp salt

Add the rice and water to a pan and bring to the boil. Reduce the heat, cover and simmer the rice over a low heat for approx. 10 mins., turn off the heat and allow the rice to absorb the liquid for approx. 15 mins; do not lift the lid. Salt the rice, separate with a fork, allow to cool slightly.

Dressing

3 tbsp rice vinegar
2 tbsp lime juice
3 tbsp sesame oil
150 g plain yoghurt
¼ tsp salt
160 g carrots
1 garlic clove

Whisk the vinegar, lime juice, oil, yoghurt and salt in a bowl. Pour approx. 100 g of the dressing into a second bowl, set aside the remainder. Grate the carrot into the dressing. Press in the garlic.

Rice balls

Add the rice, knead by hand until you have a compact mass. Shape the mixture into walnut-sized balls.

10 g toasted sesame seeds
40 g panko breadcrumbs

Finely crush the sesame seeds using a mortar and pestle, transfer to a deep dish along with the breadcrumbs, mix. Toss the rice balls in the crumb coating.

peanut oil, for frying

Heat the oil in a non-stick frying pan. Fry the rice balls on all sides for approx. 8 mins. per batch until crispy.

Salad

1 cucumber

Thinly slice the cucumber.Add the cucumber to the reserved dressing, mix, serve with the rice balls.

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