The BEST Vegan Rice Balls
These take less than 20 minutes to make and are perfect for a weeknight dinner!
Servings: 2 portions
Ingredients
- 200g short grain rice (sushi rice)
- 280 block extra firm tofu
For The Sauce
- 3 tablespoon light soy sauce
- Handful of fresh basil, finely chopped
- 1 tablespoon gochugaru flakes
- 1 lime, juiced
- 1 tablespoon sugar
- 2 garlic cloves, minced
- 1 tablespoon sesame oil
For Garnish
- Drizzle of vegan mayonnaise
- 1 spring onion, finely chopped
Instructions
- Place 1 cup of rice into a saucepan and rinse under cold water. Drain the rice and repeat this 3 times. Pour the rinsed rice back into the saucepan and then add 1 cup of water.
- Place the saucepan on low/medium heat and once it starts boiling, turn down the heat to low and add on your saucepan lid. Simmer for 10 minutes and then turn off the heat and set the rice aside.
- Meanwhile, grate your extra firm block of tofu with a cheese grater.
- Add your grated tofu to a frying pan with a drizzle of oil. Place on medium heat and stir fry for a few minutes.
- In a small bowl, combine your light soy sauce, basil, gochugaru flakes, lime juice, sugar, garlic, and sesame oil. Give it a mix.
- Pour your sauce into your frying pan, and fry for a few more minutes until your tofu turns a lovely golden brown.
- Remove your tofu from the heat and place into a large bowl with your rice.
- Once it's cooled down enough for you to be able to handle it, begin forming balls of rice with your hands. Grab a handful of the rice/tofu mixture and form it into a ball by squishing it with your hands.
- Next up, toss your rice balls in your furikake seasoning. If you don't have furikake, just toss them in some sesame seeds, or leave them as they are!
- Set the vegan rice balls aside (you can always reheat them if they're not warm enough).
- Place your balls of rice onto a plate and drizzle with vegan mayonnaise and sprinkle on some optional garnishes like spring onion and sesame seeds. Enjoy!