Sticky Rice Balls

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 for the rice:.
• 2 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.
• 3 for the fillings:.
• 4 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;.
• 5 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.
• 6 for the coatings:.
• 7 roll sticky rice balls in the coatings of your choice. set on a platter or tray. serve with dipping sauce.
• 8 dipping sauce:.
• 9 whisk together all ingredients except scallions. pour into a bowl, and top with scallions.