Crispy Sesame Rice Balls Filled with Carrot and Avocado

Ingredients

• 250 g ORYZA (Jasmine rice)
• 3.5 EL rice vinegar
• 2 TL rice syrup
• Salz
• 1 Carrot
• 1 Garlic clove
• 3 EL sesame oil
• 5 EL soy sauce
• 0.5 Avocado
• 3 EL sesame seeds (45 g)

Instructions

1. 1.

   Add Jasmine rice to a pot with double the amount of cold water, stir once. Bring water to a boil and simmer rice in boiling water over medium heat for 12–15 minutes. In a separate saucepan, combine 3 EL rice vinegar, rice syrup, and ½ TL salt; heat and stir until salt dissolves. Remove rice from heat, fluff, mix with the vinegar mixture, and let cool for 10 minutes.

2. 2.

   Peel and grate carrot finely. Peel and mince garlic. Heat 1 EL oil in a pan. Sauté carrot and garlic for 5 minutes over medium heat. Season with remaining vinegar and 1 EL soy sauce. If desired, remove the pit from half an avocado and scoop out the flesh. Slice the avocado into long pieces.

3. 3.

   With damp hands, shape about 1 EL of rice into a flat disk, place some carrot and avocado in the center, top with another EL of rice, and roll into a ball. Repeat to make 12 balls.

4. 4.

   Roll the balls in sesame seeds. Heat remaining sesame oil in a pan and fry the balls one by one for 5–7 minutes over medium heat until golden brown on all sides. Serve the balls with leftover soy sauce.