Mozzarella Rice Balls

15 mins
Serves 6
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Directions

  1. 1Rinse the rice with cold water until the water runs clear.
  2. 2Rinse the rice with cold water until the water runs clear.
  3. 3Rinse the rice with cold water until the water runs clear.
  4. 4Cook the rice in a pot with 2 1/4 cups of water for 15 minutes.
  5. 5Cook the rice in a pot with 2 1/4 cups of water for 15 minutes.
  6. 6Cook the rice in a pot with 2 1/4 cups of water for 15 minutes.
  7. 7Blend cornflakes with salt and pepper in a food processor.
  8. 8Blend cornflakes with salt and pepper in a food processor.
  9. 9Blend cornflakes with salt and pepper in a food processor.
  10. 10Mix water, cornstarch, and soy sauce in a bowl.
  11. 11Mix water, cornstarch, and soy sauce in a bowl.
  12. 12Mix water, cornstarch, and soy sauce in a bowl.
  13. 13Add buckwheat flour to another bowl.
  14. 14Add buckwheat flour to another bowl.
  15. 15Add buckwheat flour to another bowl.
  16. 16Cut mozzarella cheese into cubes.
  17. 17Cut mozzarella cheese into cubes.
  18. 18Cut mozzarella cheese into cubes.
  19. 19Transfer cooked rice to a bowl, add rice vinegar, maple syrup, and salt. Gently fold.
  20. 20Transfer cooked rice to a bowl, add rice vinegar, maple syrup, and salt. Gently fold.
  21. 21Transfer cooked rice to a bowl, add rice vinegar, maple syrup, and salt. Gently fold.
  22. 22Let the rice cool.
  23. 23Let the rice cool.
  24. 24Let the rice cool.
  25. 25Shape rice into balls, enclosing a cube of cheese inside each.
  26. 26Shape rice into balls, enclosing a cube of cheese inside each.
  27. 27Shape rice into balls, enclosing a cube of cheese inside each.
  28. 28Bread the rice balls: flour, cornstarch mixture, then cornflake crumbs.
  29. 29Bread the rice balls: flour, cornstarch mixture, then cornflake crumbs.
  30. 30Bread the rice balls: flour, cornstarch mixture, then cornflake crumbs.
  31. 31Fry the rice balls until golden and crispy.
  32. 32Fry the rice balls until golden and crispy.
  33. 33Fry the rice balls until golden and crispy.

Ingredients

  • 2 cups sushi rice
  • 2 cups sushi rice
  • 2 cups sushi rice
  • 2.25 cups water
  • 2.25 cups water
  • 2.25 cups water
  • 0.25 cup rice vinegar
  • 0.25 cup rice vinegar
  • 0.25 cup rice vinegar
  • 2 tbsp maple syrup
  • 2 tbsp maple syrup
  • 2 tbsp maple syrup
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 2 cups cornflakes
  • 2 cups cornflakes
  • 2 cups cornflakes
  • 1 salt & pepper
  • 1 salt & pepper
  • 1 salt & pepper
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 0.25 cup cornstarch
  • 0.25 cup cornstarch
  • 0.25 cup cornstarch
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 1 cup buckwheat flour
  • 1 cup buckwheat flour
  • 1 cup buckwheat flour
  • 1 cup vegan mozzarella cheese
  • 1 cup vegan mozzarella cheese
  • 1 cup vegan mozzarella cheese

Equipment

potlidfood processorbowlmeasuring cupsmeasuring spoonsforkspatulafrying pan