Ingredients
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Sticky rice sheets
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Seaweed sheets
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Shredded carrots
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Minced green onions
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Sesame oil
Directions
Subtitle: The Classic Japanese Snack
Description: This delectable rice roll is made from sticky rice and vegetables wrapped in seaweed, then deep fried to create a delightful snack that can be enjoyed by all ages!
Ingredients:
– Sticky rice sheets
– Seaweed sheets
– Shredded carrots
– Minced green onions
– Sesame oil
Instructions:
1. Bring a large pot of water to a boil. Cook the sticky rice until tender but not mushy, about 15 minutes. Drain and rinse the rice thoroughly before transferring to a large mixing bowl. Set aside.
2. In a separate bowl, combine the shredded carrot and minced green onions. Mix well to incorporate the vegetables into the mixture.
3. While the rice is cooking, heat a nonstick skillet over medium high heat. Add enough sesame oil to lightly coat the bottom of the pan.
4. Once the rice has cooled down, gently press out as much liquid as possible using your hands. Add the rice back into the mixing bowl along with the carrot and green onion mix. Season the filling with salt and pepper to taste.
5. Using clean hands, wet a corner of each seaweed sheet and place it flat on a cutting board. Carefully fold the corners inwards, creating a triangle shape. Repeat with the remaining sheets.
6. Begin assembling the rice rolls. Starting at one end of a seaweed triangle, carefully lay out the rice and filling. Fold the other end of the seaweed over the rice and fill the center completely. Press firmly around the edges of the seaweed to secure the filling. Repeat with the remaining seaweed triangles.
7. Heat the sesame oil in the skillet to medium-high heat again. Carefully slide the assembled rice rolls into the hot oil. Sauté them on both sides until golden brown and crisp, about 2-3 minutes per side. Remove the finished rice rolls from the pan with tongs and serve immediately while still warm.
Serving: Serve 1 rice roll per person.
Difficulty: Easy
Nutrition:
– Calories: 150 calories per serving
– Total fat: 2 grams
– Cholesterol: 0 milligrams
– Protein: 2 grams
– Carbohydrate: 20 grams
– Dietary fiber: 1 gram
– Vitamin A: 1% Daily Value
– Vitamin C: 1% Daily Value
– Iron: 1% Daily Value
Total Time Needed: 30-45 minutes
Note: Enjoy this delicious rice roll while it’s fresh!
Steps
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1
Done
|
Bring a large pot of water to a boil. Cook the sticky rice until tender but not mushy, about 15 minutes. Drain and rinse the rice thoroughly before transferring to a large mixing bowl. Set aside. |
|
2
Done
|
In a separate bowl, combine the shredded carrot and minced green onions. Mix well to incorporate the vegetables into the mixture. |
|
3
Done
|
While the rice is cooking, heat a nonstick skillet over medium high heat. Add enough sesame oil to lightly coat the bottom of the pan. |
|
4
Done
|
Once the rice has cooled down, gently press out as much liquid as possible using your hands. Add the rice back into the mixing bowl along with the carrot and green onion mix. Season the filling with salt and pepper to taste. |
|
5
Done
|
Using clean hands, wet a corner of each seaweed sheet and place it flat on a cutting board. Carefully fold the corners inwards, creating a triangle shape. Repeat with the remaining sheets. |
|
6
Done
|
Begin assembling the rice rolls. Starting at one end of a seaweed triangle, carefully lay out the rice and filling. Fold the other end of the seaweed over the rice and fill the center completely. Press firmly around the edges of the seaweed to secure the filling. Repeat with the remaining seaweed triangles. |
|
7
Done
|
Heat the sesame oil in the skillet to medium-high heat again. Carefully slide the assembled rice rolls into the hot oil. Sauté them on both sides until golden brown and crisp, about 2-3 minutes per side. Remove the finished rice rolls from the pan with tongs and serve immediately while still warm. |
