Porg Rice Balls Recipes

Steps:

• Combine rice and water in a heavy-bottomed pot with a tight-fitting lid. Soak for 20 to 30 minutes. Cover and bring to a boil over medium heat. Once water is boiling, reduce heat to low and cook until water is completely absorbed, 12 to 13 minutes. Remove from the heat; keep covered and steam for another 10 minutes. Remove lid and cool to room temperature, about 20 minutes.
• Wet your hands and form small amounts of rice into triangle shapes if possible, or round balls. Wrap each onigiri with a strip of nori. Season with salt and garnish with sesame seeds and seaweed flakes.

Steps:

• In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes., In a small bowl, combine the tuna, soy sauce and wasabi. With wet hands, shape 1/2 cup rice into a patty. Place 1 tablespoon tuna mixture in the center. Shape rice around tuna to enclose filling, forming a triangle. Repeat with remaining ingredients. Serve immediately.

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, mix teriyaki sauce, ginger, rice vinegar, soy sauce, garlic, salt and pepper. Pour over meat mixture; mix lightly but thoroughly (mixture will be soft). With wet hands, shape into 1-in. balls; roll in rice to coat evenly., Line a steamer basket with cabbage leaves or parchment paper if desired. Arrange meatballs in batches 1 in. apart in steamer basket; place in a Dutch oven over 1 in. of water. Bring to a boil; steam, covered, 15-20 or until rice is tender, adding additional water as necessary. In a small bowl, mix dipping sauce ingredients. Serve with meatballs.

Steps:

• Cook the rice.
• Keep it warm, but let it cool enough so that it won't burn your hands.
• Cut each nori sheet into 9 strips.
• Wet your hands and sprinkle them with salt to prevent the rice from sticking to them.
• Mold a handful of rice into a triangular shape with an indentation in the middle.
• Press a piece of umeboshi into the indentation you left.
• Wrap the rice and umeboshi in Nori strips.
• Serve immediately or save for later.

Steps:

• Preheat the oven to 180 degrees Celsius.
• Chop the vegetables very finely - if the pieces are too big, the mixture will not stick together.
• Combine the rice and vegetables in a bowl. Mix the tahini, lemon juice, tamari and tofu in a blender until smooth and creamy.
• Pour this sauce over the rice and vegetables and mix thoroughly.
• With wet hands, roll bits of the rice mixture into balls of about 5cm in diameter.
• Roll the balls in the sesame seeds until they are completely coated and place them on a baking tray.
• Bake for 40 minutes, turning the balls twice during the baking process.
• While the balls are cooking, make the dipping sauce by mixing the tamari and mirin together in a small bowl.

Steps:

• Cook rice and lentils until soft, about 1/2 an hour.
• Meanwhile, in a large skillet sprayed with non stick cooking spray (or oil), cook onions until tender.
• Add the rest of the veggies and cook until very soft, about 20-25 minutes, adding water if needed.
• In a large bowl, combine hot rice and lentils with veggies, mash well.
• Add the rest of the ingredients and mix well.
• Form into 10 rice balls, or 4 patties to make veggie burgers, and refrigerate for 1/2 an hour.
• Fry in oil, turning frequently.
• Serve warm.
• I make veggie burgers and serve with a green salad.

Steps:

• Cook converted rice according to package.
• Cool rice and reserve.
• Saute ground beef, crumbling well.
• Season beef generously with garlic powder and black pepper.
• Combine seasoned meat and cooled rice.
• Mix in spaghetti sauce and cheese.
• Divide mixture into ten baseball sized balls.
• Place on nonstick cookie sheets.
• Chill.
• Can be IQF frozen at this point and put into freezer bags.
• Combine egg and water in a bowl.
• Pour breadcrumbs into a bowl.
• Dip each ball in egg wash and then into crumbs to coat.
• Bake@ 350 for 30 minutes, or if baking from frozen add 15 minutes.