This recipe from Grains, Rice and Beans by Kevin Graham (Artisan 1995) was inspired by Japanese rice balls or onigiri. Graham uses short-grain Japanese rice (sushi rice) that has a gummier, stickier texture compared with long-grain rice, which is why it is sometimes called sticky rice. I use Japanese partially milled haigamai available at many Asian markets. Or substitute white Japanese short-grain rice.
Makes 6 appetizer servings
1 1/2 cups haigamai
1/4 cup rice vinegar
2 tablespoons sugar
Pinch of kosher salt
1 (1.7-ounce) bottle nori furikake (Japanese seaweed and sesame seed rice seasoning, available at Asian markets)
Sesame oil
Mascarpone Dip (recipe below)
Cook rice according to package directions.
In a small pan, heat the vinegar, sugar and salt over medium heat, stirring constantly until the sugar dissolves.
Place the cooked rice into a large mixing bowl and spoon in the seasoned vinegar, mixing well with a flat wooden spoon or spatula until the vinegar is evenly distributed and the rice takes on a sheen. Set aside until the rice is cool enough to handle with your hands.
With wet hands, divide the rice mixture into 12 equal portions. Form each portion into a ball, then press tightly between your hands to form a disc 2 1/2 to 3 inches in diameter. Set the discs aside on a clean dish. Wet hands often to prevent the rice from sticking to your fingers.
Pour the nori furikake onto a flat plate. Press each rice disk lightly into the mixture, coating each side evenly. Refill the plate as necessary.
Coat the bottom of a nonstick skillet thinly with sesame oil and heat over medium-low heat. Pan-fry the cakes in batches until golden brown on both sides, turning very carefully with a spatula, about 1 to 2 minutes per side. If a cake breaks, carefully shape it back into a disc. Remove from the pan and drain on paper towels. Repeat until all the cakes are done.
Serve immediately with mascarpone dip.
Mascarpone Dip
1 cup mascarpone cheese
1 tablespoon wasabi paste (or to taste)
2 teaspoons honey
Whirl all the ingredients in a blender until mixed thoroughly, about 1 minute. Serve at room temperature with the wasabi-sesame rice cakes.
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