Ingredients
400g (cooked weight) short grain brown rice
50ml Rice vinegar
50g sugar
100g furikake mix
6 very finely chopped spring onions
oil to deep fry
For the dipping sauce
50ml rice vinegar
100ml mirin
30g grated ginger
125ml yuzu juice
120ml light soy
garnish with pickled enotake mushrooms, chives and finely diced cucumber
Method
1. Mix the rice, vinegar, sugar and onions together in a bowl. Press well, then roll into 25-30mm balls making sure they’re tight
2. Roll in furikake then deep fry at 160°C for about 6 minutes, then drain
3. Warm all dipping sauce ingredients together in a pan for 5 minutes, then strain and let cool slightly before serving
If you make this, or any other recipe from the show, send us a picture to sundaybrunch@channel4.com!
