Sticky Rice Balls

Name: Sticky Rice Balls
Prep time: 30 min
Total time: 30 min
Yield: 8 serving(s)
Ingredients: 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

Submitted by Chef mariajane

"This is a great appetizer; it take a little time to get everything prepared, but is worth the effort in the end -"

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Ready In:: 30mins
Ingredients:: 23
Serves:: 8

ingredients

FOR THE RICE
2 cups uncooked glutinous rice
FOR FILLINGS
crabmeat
avocado
pre-cooked baby shrimp
jicama
cilantro
smoked scallops
fresh plum
enoki and shiitake mushroom
preserved gingerroot
FOR THE COATINGS
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
DIPPING SAUCE
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

directions

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.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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