• Course

    Side Dish

  • Prep time

    15 Mins

  • cook time

    5 Mins

  • servings

    2

Ingredients

Miso Sauce

  • 2 tbsp miso
  • 2 tbsp maple syrup
  • ½ tbsp sugar
  • 2 tsp rice vinegar

Other

  • 1 tbsp vegan butter softened
  • ½ tbsp chopped chives for garnish
  • 1 tsp sesame seeds for garnish

product used in the recipe

Organic White Jasmine Rice Heat & Eat Pouch

  • 1

    Stir rice vinegar, sugar and salt together in a small bowl until sugar has dissolved.

  • 2

    Prepare rice per directions on package then pour into a large bowl.

  • 3

    Add rice vinegar mixture, stirring gently until combined.

  • 4

    In a small bowl, make the miso sauce by combining the miso, maple syrup, sugar and rice vinegar.

  • 5

    Wet hands with water and shape 1 tbsp of rice into a ball and flatten slightly (you may have to squeeze and press together fairly hard; it will eventually come together).

  • 6

    Place on a plate lined with parchment paper to prevent sticking.

  • 7

    Melt the butter in a non-stick pan over a medium heat.

  • 8

    Fry the rice balls for ~1-2 mins on each side then brush the miso sauce on one side, flip and brush on the other side. Cook until both sides are crispy and golden (~1-2 mins).

  • 9

    Garnish with chives and sesame seeds.

  • 10

    Serve with extra miso sauce for dipping (optional).

product used in the recipe

Organic White Jasmine Rice Heat & Eat Pouch