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!