|
Ingredients
|
|
For
Rice:
|
| 2
cups uncooked glutinous
rice
|
|
For
Fillings:
|
| Crab
Meat
|
| Avocado
|
| Pre-cooked
tiny shrimp
|
| Jicama
|
| Cilantro
|
| Smoked
scallops
|
| Fresh
plums
|
| Enoki
and shiitake
mushrooms
|
| Preserved
ginger
|
|
For
Coatings:
|
| Snipped
chives
|
| Toasted
plain or black sesame
seeds
|
| Brightly
colored flying fish roe
|
| Black
caviar
|
| Toasted
pine
nuts
|
| Chopped
nori (thin sheets of dried seaweed)
|
| Chopped
fennel
tops
|
|
Dipping
Sauce (see recipe)
|
|
Method
|
| FOR
RICE: In a heavy-bottomed pot bring 3 cups of water to a boil.
Add rice and return to a boil. Cook for 1 minute. Drain rice
and return to pot. Cook, covered, over low heat for 20
minutes. Let stand, covered, for 10 minutes. |
| FOR
FILLINGS: Choose a variety of fillings. Chop items into small
pieces. Combine items according to taste. Some examples of
good combinations: crab and avocado; baby shrimp, jicama, and
cilantro; duck and plums; smoked scallops and preserved
ginger. |
| Set
out a bowl of warm water, a clean dishcloth for your hands,
and a plate rubbed with oil. Moisten hands with warm water.
Scoop about 1 to 2 tablespoons of rice, mold around a small
amount of filling, and shape into a 1-inch ball between your
palms. Set on oiled plate. Repeat with remaining rice, wiping
your hands as needed. |
| FOR
COATINGS: Roll Sticky Rice Balls in the coatings of your
choice. Set on a platter or tray. Serve with dipping sauce. |
|
Dipping
Sauce
|
|
Ingredients
|
| 1/2
cup seasoned rice
vinegar
|
| 2
tablespoons sesame
oil
|
| 1/2
teaspoon chili
oil
|
| 2
teaspoons low-sodium soy sauce
|
| 1/2
teaspoon sugar
|
| 1
large scallion,cut
into 1/2-inch diagonal slices
|
|
Method
|
| Whisk
together all ingredients except scallions.
Pour into a bowl and top with scallions.
|
|
|
Dutchman
