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Mochi Rice and Azuki Bean Sushi Balls

I love Marx Foods Challenge.  Why? It’s because I can guaranteed the results are always scrumptious, fun, and exotic.  Don’t we all love a little excitements in life? The theme of the Marx Food Challenge this month was “East Meets Delicious”.  What is it all about?  Marx Foods sent me (and a few other bloggers) some samples of:

Organic Millet, Dried Star Fruit, Mochi Rice, Hijiki, Dried Maitake Mushrooms, Azuki Beans

My task was to create an appetizer and an entrée using at least four of the ingredients mentioned above.  There will be two winners chosen for this contest, one through the public vote and the other through an internal poll of the Marx Foods staff and the participating bloggers.  The stakes are high for this challenge because each winner will receive their choice of either 4 Kobe Tomahawk Steaks or 5lbs of sushi grade Yellowfin Tuna.  (drooling…)

Recipe courtesy of Amy Tong of http://utry.it


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Prep Time: 30 | Cook Time: 0 | Ready In: 30
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  • 2 cups raw mochi rice (will yield 4 cups when cooked)
  • 1/2 cup cooked adzuki beans (preparation followed*)
  • 4 tablespoons rice wine vinegar
  • 4 tablespoon of sugar
  • 2 teaspoon salt

Order DK's Sushi Chronicles Cookbook

 


Cooking Process:

 

Cook mochi rice in rice cooker according to manufacturer’s instructions.  When rice is cooked, transfer to a large plate and fold in vinegar, sugar, and salt (if you’re using Powdered Sushi Flavoring, follow instruction on package).  When rice is cooled, gently gold in cooked adzuki beans.

Line a kitchen scale with a small piece to plastic wrap. Place 2 tablespoons of seasoned rice on top. Mine measured at 30 gram (1.1 ounce) each. Then, wrap it tight and form a ball.

1) Line a kitchen scale with a small piece to plastic wrap. Place 2 tablespoons of seasoned rice on top. Mine measured at 30 gram (1.1 ounce) each.

2) Wrap it tight and form a ball.

3) Place a piece of squid on the plastic wrap, top with half of a shiso leave and the rice ball and wrap again.

4) Or, place a piece of fish on the plastic wrap and a rice ball and wrap them up to form the shape. The fish is very delicate. So, I like to form the rice ball ahead of time before wrapping them together. That way, I don’t have to handle the fish as much.

Seafood/topping options for sushi balls:

Sashimi grade salmon, thinly sliced

Sashimi grade tuna, thinly sliced

Sashimi grade squid, thinly sliced

Uni (sea urchin)

Salmon roe

Avocado

Cucumber, thinly sliced

Carrot, thinly sliced and blanched

*Basic Azuki Beans Cooking Technique:

Soak adzuki beans in water overnight.  Rinse and cover with fresh water.  In a medium saucepan, boil beans for three minutes, then cover & reduce to a simmer for about 40 to 45 minutes, or until tender.  Drain off any excess water.

Note: One cup dried azuki beans yields approximately 3 cooked cups.

 

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