1 cup sushi rice
1 ¼ cups water
4 carrots, peeled, sliced
1 cup broccoli florets
Rinse the rice under water for a couple of minutes. Place in a heavy based pot, add the water and let soak for 30 minutes.
Cover and bring to the boil for 5 minutes. Turn the heat to low and simmer for 15 minutes, still covered. Stir with a flat spoon.
While the rice is cooking, steam the carrots and broccoli soft and cooked through. Place into a food processor and pulse, making sure you leave some texture. Don’t puree the mix. Combine the rice and vegetables.
Line a small bowl with a piece of plastic wrap that hangs over the sides. Fill with the rice mix, gather up the ends of the plastic and twist tightly together, squeezing out any air, to form a ball. Repeat with the rest of the mix.
If eating immediately, remove the balls from the plastic. If packing in a lunch box, you can leave them in the plastic wrap.
Add 200g finely diced chicken to the balls for a non-vegetarian alternative.
¼ serve of vegies in each serve of this recipe.