VT Rainbow Sushi Rice Balls with Special Sauce

Quantity: ~18-20 medium (billiard ball sized) sushi rice balls

Sushi Rice Balls

Ingredients:

• (2) cups sushi rice (we use Nishiki brand) 
• (1¾) cups water
• (¾) cup sweet red pepper, chopped fine
• (¾) cup scallions, sliced thin (both white and green parts)
• (1) tsp salt
• (½) tsp pepper

• (4) Tbsp rice vinegar
• (2) Tbsp sugar
• (2) tsp salt

• (1) egg*, beaten

Instructions: 

1. Measure out the rice and pour into a strainer
2. Thoroughly wash and drain the rice under cold water several times until the water runs clear
3. Add rinsed rice, sweet red pepper, scallions, 1 tsp salt, and pepper to a 5-qt pot
4. Add water and gently stir ingredients together
5. Bring the pot to boil on high heat (uncovered), then once boiling, turn the heat down to low and cover
6. Leave the rice to cook on low heat for 12 minutes
7. Turn the heat off and remove the pot from the burner to steam
8. Leave the rice covered for 10 minutes to steam (do not lift the lid to peak!)
9. While the rice is steaming, gently warm the rice vinegar, sugar, and 2 tsp salt in a small saucepan on low heat, whisk until sugar and salt crystals dissolve into the vinegar
10. Pour vinegar mixture over steamed rice and mix with a wooden paddle
11. Allow rice to thoroughly cool^ before combining with egg and the following ingredients: sesame-infused egg, wasabi-spiced mango, chili-garlic shiitake mushrooms, maple-sesame sweet potatoes (recipes below)
12. Shape rice-egg-mango-mushroom-onion-sweet potato mixture into balls and pack tightly before placing on a greased baking sheet
13. Bake at 350° for 10-15 minutes, turning once halfway through baking to ensure even crisping
14. Remove from oven, plate, and top with Special Sauce and garnishes (recipes below)

^to cool rice faster, place the entire pot in a larger bowl with 1-2 cups of cold water at the bottom 

Garlic-Maple-Sesame Sweet Potato

Ingredients: 

• (1) cup sweet potato*, peeled and diced into small pieces
• (1) Tbsp olive oil
• (1) tsp salt
• (½) tsp pepper
• (½) tsp garlic powder
• (1) tsp maple syrup*
• (1) tsp sesame seeds

Instructions: 

1. Place sweet potato in medium sized bowl and toss with olive oil, salt, pepper, garlic powder, maple syrup, and sesame seeds
2. Transfer to a greased baking sheet and bake at 350° until tender (~10-12 minutes)

Chili-Garlic Shiitake Mushrooms and Onions

Ingredients: 

• (7) oz shiitake mushrooms and stems, diced*
• (½) cup yellow onion*, diced
• (2) tsp olive oil
• (2) tsp garlic chili sauce (we use Huy Fong brand)
• (2) tsp salt
• (1) tsp pepper

Instructions: 

1. Place mushrooms and onions in a small bowl and drizzle with olive oil, garlic chili sauce, salt, and pepper; mix to combine
2. In a frying pan over medium heat, sauté mushrooms and onions (~6-8 minutes)

Sesame-Infused Egg

Ingredients: 

• (3) eggs*
• (2) tsp sesame oil
• (½) tsp salt
• (½) tsp pepper

Instructions: 

1. Crack eggs into a bowl and add sesame oil, salt, and pepper
2. Scramble with fork or whisk
3. In a frying pan over medium heat, cook egg mixture in an even layer (it’ll resemble a large pancake) covered until no longer runny (~5 minutes)
4. Remove from heat and allow to cool
5. Cut into small pieces

Wasabi-Spiced Mango

Ingredients: 

• (1) ripe mango, diced into small chunks
• (1) Tbsp wasabi sauce (we use Kikkoman brand)

Instructions: 

1. Combine mango and wasabi sauce and allow to sit

Special Sauce

Ingredients: 

• (¼) cup apricot preserves*
• (¼) cup maple syrup*
• (⅛) cup wasabi sauce
• (⅛) cup sesame oil
• (1) tsp sesame seeds

Instructions: 

1. Combine all ingredients in a bowl and whisk until blended
2. Drizzle over finished sushi rice balls

Sushi Rice Ball Garnishes

Ingredients: 

• (½) cup cilantro, chopped
• (3) tsp sesame seeds
• (½) cup roasted nori, broken into pieces
• (2) ripe avocado, sliced lengthwise

Instructions: 

1. Garnish sushi rice balls with cilantro, sesame seeds, roasted nori, and avocado

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*indicates a locally-sourced ingredient