Asian Rice Balls with Chinese Cabbage and Mango
Ingredients
- Ingredients
- 300 grams Sushi rice
- 1 carrot
- 1 stalk Leeks
- 2 Tbsps Rice vinegar
- ½ Tbsp sugar
- ½ tsp salt
- ½ Napa cabbage (about 400 grams)
- 1 Mango
- 1 red Pepperoncini
- 1 piece fresh ginger
- 3 Tbsps hulled Sesame seeds
- vegetable oil (for frying)
- 2 Tbsps sesame oil
- 2 Tbsps Lime juice
- 2 Tbsps red Chili sauce (finished product)
- 100 milliliters Vegetable broth
- 1 Tbsp bright soy sauce
Preparation steps
Rinse sushi rice in a strainer until the water is clear. Drain rice briefly and bring to a boil with 300 ml (approximately 1 1/4 cups) of water in a pot. Place a kitchen towel between lid and pot and cook for about 25 minutes on very low heat.
Meanwhile, peel carrot and finely dice. Rinse leek well, drain and cut about 8 cm (approximately 3 1/4 inches) of leek into very fine dice. Add diced vegetables to rice about 5 minutes before end of cooking.
Mix together rice vinegar, sugar and salt until sugar is dissolved. Mix gently with the vegetable rice and let cool.
Rinse cabbage and cut lengthwise into strips. Cut remaining leek diagonally into pieces. Peel mango and cut into bite-size pieces. Rinse and cut pepperoncini into strips. Peel and chop ginger.
With well moistened hands, form vegetable rice into small balls and roll in sesame seeds to coat.
Heat vegetable oil in a pan. Fry rice balls for about 5 minutes, then remove, drain and keep warm.
In a wok, heat sesame oil and add leek, ginger and pepperoncini along with lime juice, chili sauce and vegetable broth. Add cabbage and mango and cook to heat through. Season with soy sauce and serve with rice balls.
