2 cups short brown rice, washed
4 1/2 cups water
pinch sea salt
1/2 cup tofu, beans or nut butter
6 sheets nori, torn into quarters
sesame oil, or safflower oil
Gently wash rice in cool water. Place rice in a small pot with water and salt. Set to high until the water is boiling and then turn the element or flame to low and cook for 50 min. Put the rice in a bowl and let cool. When rice has cooled down make your hands slightly moist and work a handful of rice into a ball or a circle.
When firm, put a small indentation in the center of the rice and put 1 teaspoon of tofu/beans/nut butter in there. Place some rice over protein to cover and apply pressure to the ball. Cover rice with 2 quarters of a nori sheet.
Heat up a cast iron skillet, brush with a little oil. When hot, add the rice ball and pan-fry on each side for 2-3min.
You can put anything in the centre of these delicious treats: tofu, beans, nut butters or sauerkraut for the adults. Everyone in my family is crazy about nori balls.
Written by Stan Byrne, recipe by torontomacrobiotics.com
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