Rice balls with green peas
4 servings
40 minutes
Rice balls with green peas are a delicate and aromatic dish inspired by Yugoslav cuisine but with hints of Japanese gastronomy. The base consists of round-grain rice carefully soaked in rice vinegar and sugar, giving it a light sweet-sour depth of flavor. Combined with green peas and a rich sauce made from soy mayonnaise, miso, and honey, the balls acquire an amazing texture and harmony of sweet-salty tones. Baking in the oven gives them a light crust while retaining tenderness and juiciness inside. This dish is perfect as an independent snack or an original side dish that adds an exotic touch to any table. It is ideal for a cozy dinner or festive feast, revealing the richness of flavors and culinary traditions.
1
Cook rice in fresh water, then pour it with a mixture of rice vinegar and sugar, and mix thoroughly. It's better to use Japanese round rice, the kind used for sushi. However, Violone-nano and even our Krasnodar rice will also work. It's important that it sticks well into balls later. Instead of regular rice vinegar, it's better to use sushi vinegar, which has added mirin wine and caramel. The lack of mirin can be compensated with sherry.
- Sushi rice: 100 g
- Rice vinegar: 1 tablespoon
- Sugar: 1 tablespoon
2
Mix soy mayonnaise with miso paste and honey. Transfer the sauce to a container with rice, add green peas (thawed if using frozen peas), and mix. Let it cool slightly. Shape the rice into balls the size of a ping-pong ball. Place them on a greased baking sheet and send to an oven preheated to 200 degrees for fifteen to twenty minutes.
- Soy (eggless) mayonnaise: 1 tablespoon
- Miso paste: 1 tablespoon
- Honey: 1 teaspoon
- Green peas: 50 g
- Vegetable oil: 20 ml
