STICKY RICE BALLS

Sticky Rice Balls image

Provided by Chef mariajane

Time 30m

Yield 8 serving(s)

Number Of Ingredients 23

2 cups uncooked glutinous rice
crabmeat
avocado
pre-cooked baby shrimp
jicama
cilantro
smoked scallops
fresh plum
enoki and shiitake mushroom
preserved gingerroot
snipped chives
toasted plain sesame seeds or black sesame seed
brightly colored flying fish roe
black caviar
pine nuts, toasted
chopped nori (thin sheets of dried seaweed)
chopped fennel, tops
1/2 cup seasoned rice vinegar
2 tablespoons sesame oil
1/2 teaspoon chili oil
2 teaspoons low sodium soy sauce
1/2 teaspoon sugar
1 large scallion, cut into 1/2 inch diagonal slices

Steps:

FOR THE RICE:.
In a heavy-bottomed pot bring 3 cups of water to a boil. Add rice and return to a boil. Cook for 1 minutes. Drain rice and return to pot. Cook, covered, over low heat 20 minutes. Let stand, covered, for 10 minutes.
FOR THE FILLINGS:.
Choose a variety of fillings., Chop items into small pieces. Combine according to taste. Some examples of good combinations: crab and avocodo; baby shrimp, jicama, and cilantro; duck and plums; smoked scallops and preserved ginger;.
Set out a bowl of warm water, a clean dishcloth,for your hands, and a plate rubbed with oil. Moisten hands with warm water. Scoop about 1-2 Tablespoons of rice, mold around a small amout of filling, and shape into a 1-inch ball between your palms. Set on oiled plate. Repeat with remaining rice, wiping your hands as needed.
FOR THE COATINGS:.
Roll sticky rice balls in the coatings of your choice. Set on a platter or tray. Serve with dipping sauce.
DIPPING SAUCE:.
Whisk together all ingredients except scallions. Pour into a bowl, and top with scallions.

Nutrition Facts : Calories 203.9, Fat 3.7, SaturatedFat 0.5, Sodium 47.9, Carbohydrate 38.4, Fiber 1.4, Sugar 0.4, Protein 3.3