Recipe of Gordon Ramsay Japanese Brown Rice Balls with Seaweed and Seeds (and avocado, lime and wasabi filling)

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, japanese brown rice balls with seaweed and seeds (and avocado, lime and wasabi filling). One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Japanese Brown Rice Balls with Seaweed and Seeds (and avocado, lime and wasabi filling) is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Japanese Brown Rice Balls with Seaweed and Seeds (and avocado, lime and wasabi filling) is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have japanese brown rice balls with seaweed and seeds (and avocado, lime and wasabi filling) using 13 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Japanese Brown Rice Balls with Seaweed and Seeds (and avocado, lime and wasabi filling):

1. Get avocado
2. Make ready lime
3. Take wasabi paste
4. Take brown sushi rice
5. Prepare water
6. Make ready Mirin
7. Get brown rice vinegar
8. Prepare sprinkle of Aonori Seaweed (or seaweed of your choice)
9. Take sprinkle of Furikake
10. Get sprinkle of Shichimi Togarashi
11. Get sprinkle of black sesame seeds
12. Make ready sprinkle of white sesame seeds
13. Make ready wedge of lime (optional)

Instructions to make Japanese Brown Rice Balls with Seaweed and Seeds (and avocado, lime and wasabi filling):

1. Wash the sushi rice under running water. Add the rice to the pan and bring the water to the boil. Reduce heat, cover with a lid and simmer for 35 minutes. Turn off the heat and allow to steam for a further 10 minutes. If you feel that the water has absorbed, turn off the heat a little earlier rather than burn it to the bottom. Season the sushi rice with a splash of mirin and rice wine vinegar. It is best to make the balls when the rice has cooled but is still warm.
2. Cut the avocado into small cubes. Mix the juice of ½ a lime and wasabi and lightly whisk and tip over the avocado squares. This will add flavour but will also stop them from going brown.
3. Place a tablespoon of rice in wet hands, add a square of avocado in the middle and roll into a ball. You can use kitchen wrap if you prefer. Roll the ball in your choice of seaweeds or seeds. Allow to cool and chill for at least an hour if you are transporting them(this will stop them breaking. Enjoy :)

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