- 8
- 15 mins
- 55 mins
Ingredients
- For the Rice:
- 2 cups uncooked glutinous rice
- For the Fillings:
- Crab Meat
- Avocado
- Pre-cooked tiny shrimp
- jicama
- Cilantro
- Smoked scallops
- Fresh plums
- enoki and shiitake mushrooms
- Preserved ginger
- For the Coatings:
- Snipped chives
- Toasted plain or black sesame seeds
- Brightly colored flying fish roe
- Black caviar
- Toasted pine nuts
- Chopped nori (thin sheets of dried seaweed)
- Chopped fennel tops
- Dipping Sauce (see recipe)
- Other necessary recipes:
- Dipping Sauce
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Preparation
Step 1
FOR THE RICE:
In a heavy-bottomed pot bring 3 cups of water to a boil. Add rice and return to a boil. Cook for 1 minute. Drain rice and return to pot. Cook, covered, over low heat for 20 minutes. Let stand, covered, for 10 minutes.
FOR THE FILLINGS:
Choose a variety of fillings. Chop items into small pieces. Combine items according to taste. Some examples of good combinations: crab and avocado; baby shrimp, jicama, and cilantro; duck and plums; smoked scallops and preserved ginger.
Set out a bowl of warm water, a clean dishcloth for your hands, and a plate rubbed with oil. Moisten hands with warm water. Scoop about 1 to 2 tablespoons of rice, mold around a small amount of filling, and shape into a 1-inch ball between your palms. Set on oiled plate. Repeat with remaining rice, wiping your hands as needed.
FOR THE COATINGS:
Roll Sticky Rice Balls in the coatings of your choice. Set on a platter or tray. Serve with dipping sauce.
Dipping Sauce
1/2 cup seasoned rice vinegar
2 tablespoons sesame oil
1/2 teaspoon chili oil
2 teaspoons low-sodium soy sauce
1/2 teaspoon sugar
1 large scallion,cut into 1/2-inch diagonal slices
Other necessary recipes:
Sticky Rice Balls
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DIRECTIONS
Whisk together all ingredients except scallions. Pour into a bowl and top with scallions.