Ingredients portion 4
Rice for sushi 100 g
Soy mayonnaise 1 tablespoon
Miso paste 1 tablespoon
Honey 1 teaspoon
Green peas 50 g
Sugar 1 tablespoon
Rice vinegar 1 tablespoon
Vegetable oil 20 ml
Cooking instructions 40 minutes
1 Boil the rice in fresh water, pour a mixture of rice vinegar and sugar over it and mix thoroughly. It is best to use Japanese rice, round rice, the kind used for sushi. However, Viallone-nano and even our Krasnodar rice will also do. The important thing is to make sure it sticks well into balls. Instead of usual rice vinegar, it is better to use sushi vinegar containing mirin wine and caramel. The lack of myrrh, however, can be made up for with sherry.
2 Mix the soya mayonnaise with the miso paste and honey. Place the sauce in a bowl with the rice, stir in the green peas (defrosted if you used frozen peas). Leave to cool slightly. Make neat ping-pong ball-sized lumps from the rice. Place them on a greased baking tray and bake in a heated oven at 200 degrees for fifteen to twenty minutes.
Recipe tip If you have prawns, you can add them to the peas. Just don’t go overboard with the flavours. Make sure there is enough rice. Otherwise the balls will fall apart in the oven.
