Directions
- 1Rinse the rice with cold water until the water runs clear.
- 2Cook the rice in a pot with 2 1/4 cups of water for 15 minutes.
- 3Blend cornflakes with salt and pepper in a food processor.
- 4Mix water, cornstarch, and soy sauce in a bowl.
- 5Add buckwheat flour to another bowl.
- 6Cut mozzarella cheese into cubes.
- 7Transfer cooked rice to a bowl, add rice vinegar, maple syrup, and salt. Gently fold.
- 8Let the rice cool.
- 9Shape rice into balls, enclosing a cube of cheese inside each.
- 10Bread the rice balls: flour, cornstarch mixture, then cornflake crumbs.
- 11Fry the rice balls until golden and crispy.
Ingredients
- 2 cups sushi rice
- 2.25 cups water
- 0.25 cup rice vinegar
- 2 tbsp maple syrup
- 1 tsp salt
- 2 cups cornflakes
- 1 salt & pepper
- 1 cup water
- 0.25 cup cornstarch
- 2 tbsp soy sauce
- 1 cup buckwheat flour
- 1 cup vegan mozzarella cheese
Equipment
potlidfood processorbowlmeasuring cupsmeasuring spoonsforkspatulafrying pan
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