SESAME RICE BALLS WITH RED PEPPER DIPPING SAUCE
Yield Makes about 40 hors d'oeuvres
Number Of Ingredients 11
Steps:
- Purée bell pepper with vinegar and sugar in a blender until smooth. Transfer to a small heavy saucepan and stir in red pepper flakes. Simmer 5 minutes, then pour through a fine sieve into a bowl, pressing on solids.
- Rinse rice in a bowl in several changes of cold water until water is almost clear; drain well in a large sieve. Combine rice and 2 cups water in a 3-quart heavy saucepan and let stand 10 minutes. Cover with a tight-fitting lid and bring to a boil over high heat. Cook at a rapid boil (lid will be rattling and foam may drip down outside of pan) 5 minutes, or until water is absorbed. Remove from heat and let stand, covered, 10 minutes.
- Transfer warm rice to a large wooden bowl and sprinkle vinegar over it, a little at a time, while gently tossing with a flat wooden paddle or spoon so vinegar is absorbed and rice cools as it is aerated. Cool to room temperature.
- Stir together ginger and wasabi paste and remove edamame beans from pods.
- Have ready a bowl of warm water (for dipping hands and spoon) and a double-thickness 12-inch square of plastic wrap. Holding plastic in palm of 1 hand, put an edamame bean in center and invert a packed tablespoon of rice on top of bean. Gather plastic up around rice and twist tightly to form a ball (bean should still be visible). Unwrap, leaving plastic in your hand, and, going in from side opposite bean, poke a dampened finger into center of ball and fill with 1/4 teaspoon ginger mixture. Close rice over mixture and twist plastic tightly to re-form ball, then flatten slightly. Remove rice ball from plastic. Sprinkle sesame seeds over top and sides of rice ball, pressing lightly to adhere (do not coat bean with seeds). Transfer rice ball, bean side up, to a plate.
- Make more rice balls in same manner.
- Serve rice balls with dipping sauce.
SOY-SESAME DIPPING SAUCE
This soy sauce- and sesame-flavored dip is great for egg rolls, fresh or fried spring rolls, grilled meats, or poultry. Chill or heat before serving. This is also a great dressing for coleslaw -- just toss the slaw with the dressing and chill for up to 3 days. Add some shelled sunflower seeds and some crunchy chow mein noodles right before serving.
Provided by Rayna
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 1h5m
Yield 18
Number Of Ingredients 8
Steps:
- Whisk together distilled white vinegar, soy sauce, vegetable oil, sesame oil, toasted sesame seeds, crushed red pepper flakes, garlic powder, and cayenne in a bowl. Allow the mixture to stand at room temperature for 1 hour before serving.
Nutrition Facts : Calories 71.4 calories, Carbohydrate 1.3 g, Fat 7.1 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 1.1 g, Sodium 801.8 mg, Sugar 0.3 g
SESAME DIPPING SAUCE
This is an Asian-style dipping sauce for coconut shrimp.
Provided by ajt1120
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 56
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet over medium heat; cook and stir the garlic and red pepper flakes in the hot oil until fragrant, 2 to 3 minutes. Add the ginger, soy sauce, honey, orange juice, sesame oil, lime juice, and sesame seeds; stir. Cook until heated, 2 to 3 minutes more.
Nutrition Facts : Calories 71.2 calories, Carbohydrate 16.8 g, Fat 0.6 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 774 mg, Sugar 15.6 g
GYOZA SAUCE
Use this slightly-spicy Japanese dipping sauce for pot stickers or spring rolls.
Provided by Rebecca Friedman
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 30m
Yield 16
Number Of Ingredients 7
Steps:
- Whisk together the rice vinegar, soy sauce, red pepper flakes, garlic, ginger, green onions, and sesame oil in a bowl; allow to sit 15 minutes before serving. Store in refrigerator up to 1 week.
Nutrition Facts : Calories 8.2 calories, Carbohydrate 1 g, Fat 0.3 g, Fiber 0.2 g, Protein 0.5 g, Sodium 266 mg, Sugar 0.2 g
SESAME RICE BALLS
Children will hardly notice the spinach in these tasty sesame-seed-specked rice balls.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Yield Makes about 16
Number Of Ingredients 3
Steps:
- Put rice in a medium saucepan, and cover with 1 3/4 cups cold water. Bring to a boil. Stir once, and reduce heat to low. Cover, and cook until rice is very soft, about 40 minutes. Remove pan from heat. Let stand, covered, 5 minutes. Stir in spinach and sesame seeds. Transfer to a medium bowl. Let stand until cool enough to handle, about 10 minutes.
- Using damp hands, shape mixture into 1 1/2-inch balls. Serve warm or at room temperature.
SESAME RICE BALLS
From the food coach, a great little snack. Low GI, wheat, gluten and dairy free. These are great for packing in bento or lunchboxes. From the food coach
Provided by PinkCherryBlossom
Categories Lunch/Snacks
Time 1h15m
Yield 16 balls
Number Of Ingredients 7
Steps:
- Place the rice in a pan with 2 ½ cups of cold water and a pinch sea salt.
- Bring to the boil and reduce to simmer for 30 - 35 minutes until cooked.
- n a food processor grind half the cooked rice until it becomes sticky and glues together.
- Add ground rice to a bowl with the remaining rice, vegetables and sesame seeds.
- Using your hands take a small amount of the rice and veggie mix and make a ball the size of a 50 cent piece.
- Push index finger through to centre and place a blob of umeboshi if using and close up the ball. Sushi ginger also works well too.
- Continue this process until all the rice mix has been used.
- Roll each ball in the sesame seed and wind a strip of damp nori around each ball.
- Brush each ball with sesame oil.
- Place the balls on a baking sheet lined with baking paper and bake in the oven for 15 minutes at 160C.
- Serve with a dipping sauce of tamari.
Nutrition Facts : Calories 59.2, Fat 1.6, SaturatedFat 0.2, Sodium 3.7, Carbohydrate 10.1, Fiber 0.7, Sugar 0.3, Protein 1.3
ASIAN MEATBALLS WITH SESAME LIME DIPPING SAUCE
Enlivened with crisp water chestnuts and fresh cilantro, these delicate Asian-inspired veal and pork meatballs are a world away from their Italian counterpart - but they're just as moist and irresistible.
Categories Beef Citrus Dairy Egg Herb Pork Soy Bake Quick & Easy Gourmet
Yield Makes 4 (main course) servings
Number Of Ingredients 15
Steps:
- Put oven rack in middle position and preheat oven to 500°F.
- Pour milk over bread crumbs in a large bowl and stir until liquid is absorbed. Add ground meat, egg, water chestnuts, salt, chopped cilantro, 1 tablespoon soy sauce, and 2 teaspoons oil and mix with your hands until combined well. Shape 3 tablespoons meat mixture into a ball and transfer to a 13- by 9-inch glass baking dish. Make more meatballs with remaining mixture, arranging meatballs about 1/2 inch apart in baking dish. Bake until cooked through, about 15 minutes.
- Meanwhile, stir together lime juice, water, sugar, remaining 4 tablespoons soy sauce, and remaining 2 teaspoons oil in a bowl until sugar is dissolved.
- Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce and sprinkle with cilantro sprigs.
- Serve meatballs with remaining sauce.
SESAME DIPPING SAUCE
This works well for dipping pot stickers in as well as tossed over udon noodles and fresh vegetables for a quick dinner.
Provided by EmilyStrikesAgain
Categories Sauces
Time 10m
Yield 3/4 cup
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and agave. Top with scallions and sesame seeds.
Nutrition Facts : Calories 299.1, Fat 20.3, SaturatedFat 2.9, Sodium 10726, Carbohydrate 11.8, Fiber 2.1, Sugar 3.3, Protein 20.9
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