Vegan Japanese Snack Delight – Crispy Seaweed Rice Balls with Tangy Mango Salsa

Allergens

Soy (miso paste)

Ingredients

• 1 cup short
• grain sushi rice
• 2 sheets nori seaweed
• 4 tbsp sweet white miso paste
• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1/2 cucumber, deseeded and finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• Salt to taste
• Black pepper to taste
• Sesame seeds for garnish (optional)

Instructions

1. Cook the sushi rice according to package instructions and let it cool completely.
2. Cut the nori seaweed into 4 equal pieces, then cut each piece into thin strips.
3. Mix together the diced mango, red onion, cucumber, cilantro, rice vinegar, sesame oil, salt, and black pepper in a bowl to make the tangy mango salsa. Set aside.
4. Shape the cooled sushi rice into 12 evenly sized round balls, then press each ball between your palms to create a shallow indentation.
5. Gently press two nori seaweed strips into each indented rice ball, sealing the edges as best as you can.
6. Arrange the finished seaweed rice balls on a serving plate and garnish with sesame seeds if desired.
7. Serve the crispy seaweed rice balls alongside the tangy mango salsa for an unforgettable vegan Japanese snack experience!

Chef’s Insight

The combination of crispy seaweed and soft rice creates a delightful contrast, while the tangy mango salsa adds a burst of freshness to this vegan Japanese snack.

Notes

Feel free to adjust the ratio of sweet white miso paste to suit your taste preference.