Oyster Rice Balls

12 rice balls
Easy
Appetizers

Characteristics

Dairy Free Without peanuts Without gluten Without nuts

Nutritional Facts Per Serving

340
Calories
8 g
Protein
28 g
Carbs
3 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 340
  • Lipides 22 g
    • Saturated fat  4 g
  • Cholesterol 20 mg
  • Sodium  180 mg
  • Carbs 28 g
    • fiber  3 g
  • Protein 8 g

Ingredients

  • 1 cup (250 mL) Calrose or other short-grain white rice
  • 2 tbsp (30 mL) seasoned rice vinegar
  • 1 tbsp (15 mL) sugar
  • 1/4 tsp (1 mL) salt
  • 1/3 cup (75 mL) sesame seeds, toasted
  • 1 can (85 g) smoked oysters, drained
  • 1/3 cup (75 mL) mayonnaise
  • 2 tbsp (30 mL) chopped fresh chives
  • 1/2 tsp (2 mL) finely grated lemon zest
  • 2 tbsp (30 mL) lemon juice
  • 1/2 sheet toasted nori (seaweed), cut into thin strips

Method

  1. Cook rice according to package directions. Spread in 13 x 9-in. (3 L) baking dish to cool. Meanwhile, in microwaveable bowl, stir rice vinegar with sugar and salt. Heat 30 sec. to 1 min. or until steaming. Stir until sugar and salt are dissolved. Toss rice with mixture; cool completely.
  2. Place sesame seeds in shallow dish. Using wet hands, divide rice into 12 portions and roll into balls. Flatten each rice ball. Place an oyster in the centre. Seal oyster in rice and re-shape into ball. Roll in sesame seeds to coat. Repeat for 12 balls. Set aside.
  3. Mix mayonnaise, chives, lemon zest and lemon juice.
  4. Serve rice balls topped with mayonnaise mixture and nori strips.

Tip: Serve with wasabi and pickled ginger.

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