Breakfast is Better with a Rice Ball

Rice balls are a staple in Japan, where they are a “very popular” dish at breakfast and lunch. In America, Mika Soleimanpour found them to be non-existent. To staunch the craving, she decided to create her own and Rice & Miso was born. Making them is easier than you think, and better than that bagel & cream cheese.

Recipe: Rice Ball
1 cup short grain brown rice
Miso paste
Black sesame seeds
Sheets of seaweed

Soak rice in water overnight and drain. In a pressure cooker or rice cooker, add rice and 1¼ cups of water and cook for 40 minutes or until rice is soft and sticky. Or, as a shortcut, simply boil some brown rice.

Grab a healthy amount of rice in the palm of your hand, top with a tablespoon of miso paste. Top with more rice. Pack into a ball, but don’t smash too hard. Roll in sesame seeds and place rice ball in a sheet of seaweed and wrap. Eat alone or serve with miso soup.

Twitter

When busy schedules, early mornings and long nights have you feeling peckish, homemade ice pops, a pork belly BLT or a burrito stuffed with Chinese leftovers is easier than you think. Smorgasburg vendors breakdown these and other easy recipes for those Munchies Moments.