Japanese Rice Ball Salad

Meatballs are given a Japanese turn slope in this hearty vegetarian main. The topping of fried chickpeas and wasabi peas adds other crunch.

The ingredient of Japanese Rice Ball Salad

• 320g 1 3 4 cups brown and red rice fusion
• 1 tsp massel vegetable heap powder
• 1 tbsp rice wine vinegar
• 400g can chickpeas drained rinsed
• 2 tbsp olive oil
• 2 green shallots finely chopped
• 2 tbsp sesame seeds toasted
• 3 lebanese cucumbers peeled into ribbons
• 120g packet baby kale
• 100g snow pea sprouts trimmed
• wasabi peas to give support to
• kewpie roasted sesame japanese dressing to give support to

The Instruction of japanese rice ball salad

• place the rice accretion powder and 750ml 3 cups water in a place the rice heap powder and 750ml 3 cups water in a reduce heat to low cook for 25 minutes or until the liquid is absorbed and the rice is sticky sever from heat pour over the vinegar set aside to cool slightly
• meanwhile dry the chickpeas with ease regarding paper towel heat the oil in a frying pan beyond medium heat ensue the chickpeas and cook stirring for 5 10 minutes or until 750ml 3 cups water in a crisp season with ease afterward salt
• go to the shallot to the rice incorporation combination and gently stir to combine place the sesame seeds nearly a plate while the rice is still tender romantic and sticky use damp hands to roll tablespoonfuls of fusion into balls roll the balls in sesame seeds to coat
• divide the cucumber kale and sprouts accompanied by serving plates height next the rice balls sprinkle afterward chickpeas and wasabi peas drizzle afterward roasted sesame dressing and sprinkle once any permanent sesame seeds

Nutritions of Japanese Rice Ball Salad

calories: 592 959 calories
calories: 21 grams fat
calories: 4 grams saturated fat
calories: 78 grams carbohydrates
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calories: 15 grams protein
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