Macrobiotics: Rice Balls (Musubi)

[Guest guest]

Rice balls are a very popular snack in Japan. The rice in these isn't

flavored, but sometimes they use sushi rice to make the balls.

 

Ellen

 

* Exported from MasterCook Mac *

 

Rice Balls (Musubi)

 

Recipe By : Good Morning Macrobiotic Breakfast,Aveline Kushi,Wendy Esko

Serving Size : 2 Preparation Time :0:00

Categories : Whole Grains and Porridges Breakfast

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Water

2 cups cooked brown rice

1 umeboshi plum -- halved

1 sheet nori -- toasted and cut

- into 4 equal-sized pieces

 

Take a small bowl and fill it with cold water. Wet your hands

slightly with the water. Take a handful of rice and form it into a

round ball (as if making a snowball) or into a triangle by cupping

your hands into a V-shape. Pack the rice firmly. Press a hole into

the center and place half of the umeboshi plum inside. Pack the ball

again to close the hole. Wet your fingers slightly and cover the rice

ball or triangle with 2 pieces of nori, 1 piece at a time, so that it

sticks to the rice. You may have to wet your fingers occasionally to

keep rice and nori from adhering to them, but be careful not to use

too much water or the rice balls will lose some of their flavor.

Repeat the above process with the remaining rice, nori, and umeboshi

plum. You should now have 2 rice balls or triangles. Place on a

platter and serve.

 

For a different flavor, instead of covering the rice balls with

toasted nori, you can coat them with dry-roasted, ground sesame

seeds; or roasted, chopped, and ground sunflower or pumpkin seeds.

Simply wash, dry-roast, chop, and grind the seeds in a suribachi.

After forming the rice balls, roll them in the ground seeds until

completely coated.

 

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Per serving (excluding unknown items): 218 Calories; 2g Fat (7%

calories from fat); 5g Protein; 46g Carbohydrate; 0mg Cholesterol;

2mg Sodium

Food Exchanges: 2 1/2 Starch/Bread

 

 

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