Sticky Rice Balls and Pickled Plums with Shiso
Shiso leaves (a spicy herb that tastes like a cross between its basil and mint relatives) serves as part of this sophisticated Japanese-inspired first course or a light meal. The fruit-herb mixture, marinated in rice wine vinegar and spices, is nice in alternating bites with the rich lobster-and-avocado-filled sushi-rice balls.
- Servings: 6
- Yield: Makes 2 dozen
Source: Martha Stewart Living, July 2005
- 1 1/2 cups sushi rice
- 3 tablespoons rice wine vinegar
- 1/4 cup mirin (Japanese sweet rice wine)
- 2 teaspoons sugar
- 3/4 teaspoon coarse salt
- 2 ounces cooked lobster meat, cut into 24 pieces
- 1/2 avocado, pitted, peeled, and cut into 24 pieces
- 2 tablespoons black sesame seeds
- Pickled Plums With Shiso
Cook rice according to package instructions. Transfer to a large bowl; set aside. Stir together vinegar, mirin, sugar, and salt in a small saucepan. Bring to a boil. Cook, stirring constantly, until sugar has dissolved. Remove from heat. Pour vinegar mixture over cooked rice. Stir rice mixture until it has cooled slightly.
Form rice mixture into 1-inch balls using wet hands. Make an indentation in each ball with your thumb. Fill with a piece each of lobster and avocado. Cover with more rice to seal. Sprinkle with sesame seeds. Transfer to a serving platter. Serve with pickled plums. Rice balls can be refrigerated, covered with plastic wrap, up to 5 hours. Before serving, let rice balls stand until they come to room temperature.