5 cups cooked brown rice
1/8 cup soaked shitake mushrooms (diced)
1 large carrot (diced)
1 large bunch broccoli florets (diced)
other leftover veggies (optional, diced)
flaxseed (or other vegetable) oil
1 Tbsp soy sauce
2 Tbsp lemon juice
salt and black pepper
1/2 to 1 Tbsp sugar (to taste)
1 Tbsp black sesame seeds (regular sesame seeds if you don’t have black sesame)
2 sheets roasted nori/kim (crumbled)
2 Tbsp sesame oil
flax seeds (optional, for garnish)
1. Dice the mushrooms, broccoli, carrot and other left over veggies (like perrilla leaves).
2. Start stir frying the diced veggies with flaxseed/vegetable oil.
3. Add soy sauce, salt and black pepper and stir until veggies are cooked.
4. In a larger bowl, add brown rice, some salt, lemon juice, and sugar and mix well with hand.
5. Add the stir fried veggies and black sesame seeds to the rice bowl and mix well.
6. Add the crumbled nori/kim with sesame oil and mix well. Taste and add salt if needed.
7. Shape into small rice balls/bites (I find it easier to make the rice ball shape with those disposable plastic gloves you get at Asian grocery stores for like a dollar, although I try my best not to use them. Such a waste and not good for the environment. If you can, try putting some sesame oil on your hand first and then try shaping them, that could work better than just using your hand without the oil, as the rice can stick).
8. Sprinkle some flax seeds over them if you’d like. Serve with miso soup (or a light doengjang guk - korean soybean paste soup) and some kimchi or Korean radish pickles!
Dice the veggies and stir fry until cooked!
Add the stir fried veggies into the brown rice bowl.
Mix all the ingredients well, and then add nori/kim crumbles and then mix again.
These are black sesame seeds! They are used for a fancy traditional porridge and all sorts of other dishes in Korea -considered even better quality than the yummy and nutritious regular sesame seeds. Sesame seeds have tons of calcium in them!
Shape them into little rice balls!
Don’t forget to serve with Miso soup and some radish pickles!
Recipe from here.