Sesame Rice Balls with Caramelised Onions and Tempeh

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AHHH I AM SO OBSESSED WITH RICE STUFF RIGHT NOW!

Ever since I tasted just how GOOD glutinous rice goes with brown rice, I can’t stop making it. I always like to use a combination of both because brown rice is heaps healthier, but I also love the stickiness of the glutinous white rice. It’s apparently a completely different type of rice.

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Oh, did you know that despite its name, I read on Wikipedia (hopefully it’s correct) that glutinous rice actually does not contain gluten. Can you believe it? I was almost certain it did because of the name. It’s just called that cos it has the stickiness of gluten.

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WHOA this is seriously one of my favourites. Anything with caramelised onions and tempeh are AMAZING, this is just… I can’t even describe. I TOTALLY RECOMMEND YOU TO MAKE THIS!

(Oh man, my mouth is watering from just looking at it!!!)

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If you are lazy to roll the rice into balls (though doing that is easier to bring and just fun to eat), you can just eat the rice in a bowl with the onions and tempeh!

If you can’t find black sesame seeds, you can totally use white!

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Sesame Rice Balls with Caramelised Onions and Tempeh

Rice
1 cup & 2 tablespoons Japanese short grain brown rice (I used Sukoyaka Genmai)
1 cup glutinous white rice
2 cups water
1 tablespoon extra light olive oil
1/4 teaspoon salt
1/2 teaspoon pure maple syrup

Onion & Tempeh
1 medium-large yellow onion
2 cloves garlic
1 tablespoon extra light olive oil
A few sprinkles Himalayan/sea salt
1/4 cup water
1/2 teaspoon molasses
1/6 block tempeh, crumbled (approx 1/3 cup tempeh crumbs)
1 tablespoon low sodium soy sauce
1 teaspoon sesame oil
1 scallion

1 tablespoon black sesame seeds

To make the Rice: Combine all the ingredients in a saucepan and let it sit for about an hour.

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Bring the rice to a boil, which can take up to 6 minutes. Then, turn to medium low (between 3-4) and simmer for about 12minutes. (Note that if you don’t soak the rice, you will need to cook it longer.)

Stir it around a little with a spoon and open the lid to allow the rice to cool.

To make the Onion and Tempeh: (Do this when the rice is soaking/cooking as onions take the longest.)

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Peel and dice the onion and garlic into small cubes/pieces, then put it in the saucepan with the olive oil and salt. Turn the heat to medium high (6) and cook for 5 minutes, constantly stirring. You should hear a little sizzle sound. Then, turn the heat to medium low (4-5) and simmer with the lid on for about 25 minutes. Be sure to stir every 10 minutes or so, and stir more frequently towards the end.

Whenever you open the lid to stir the onions, be sure to allow the water from the lid to drizzle back into the onions, otherwise it may dry out. If it gets too dry, it may burn.

Meanwhile, cut the tempeh and crumble it into mince, and put it in a bowl and drizzle the soy sauce and sesame oil. Chop the scallion into little rings (slanted may look even better) and add it to the tempeh.

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Once the onions have been cooking for 25 minutes, add the molasses and stir and cook for another 10 minutes, stirring every 3 minutes or so. Finally, add the tempeh crumbs and cook for 2 minutes and turn the heat off.

Prepare a shallow dish with a tablespoon of black sesame seeds.

To make the Rice Balls: Spread a few spoonfuls of rice (number depends on how big you want it) on a flat wooden surface. Add a couple spoonfuls of onion and tempeh. Then, cover the top with a few more spoonfuls of rice, then be really careful and use your hands to shape it into a ball. It may take a while, and some parts may break – so use more rice to “glue” them together. Keep shaping the rice into a ball with your hands until they no longer fall apart.

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(If your hands get too sticky, which they may after a couple of rice balls, wash your hands and dry it completely.)

Finally, roll the rice balls in the sesame seeds to allow the seeds to coat the outside of the rice balls.

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Sesame Rice Balls with Caramelised Onions and Tempeh
Serves: 4
 

Ingredients
Rice
  • 1 cup & 2 tablespoons Japanese short grain brown rice (I used Sukoyaka Genmai)
  • 1 cup glutinous white rice
  • 2 cups water
  • 1 tablespoon extra light olive oil
  • ¼ teaspoon salt
  • ½ teaspoon pure maple syrup
Onion & Tempeh
  • 1 medium-large yellow onion
  • 2 cloves garlic
  • 1 tablespoon extra light olive oil
  • A few sprinkles Himalayan/sea salt
  • ¼ cup water
  • ½ teaspoon molasses
  • ⅙ block tempeh, crumbled (approx ⅓ cup tempeh crumbs)
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon sesame oil
  • 1 scallion
  • 1 tablespoon black sesame seeds

Instructions
  1. To make the Rice: Combine all the ingredients in a saucepan and let it sit for about an hour.
  2. Bring the rice to a boil, which can take up to 6 minutes. Then, turn to medium low (between 3-4) and simmer for about 12minutes. (Note that if you don’t soak the rice, you will need to cook it longer.)
  3. Stir it around a little with a spoon and open the lid to allow the rice to cool.
  4. To make the Onion and Tempeh: (Do this when the rice is soaking/cooking as onions take the longest.)
  5. Peel and dice the onion and garlic into small cubes/pieces, then put it in the saucepan with the olive oil and salt. Turn the heat to medium high (6) and cook for 5 minutes, constantly stirring. You should hear a little sizzle sound. Then, turn the heat to medium low (4-5) and simmer with the lid on for about 25 minutes. Be sure to stir every 10 minutes or so, and stir more frequently towards the end.
  6. Whenever you open the lid to stir the onions, be sure to allow the water from the lid to drizzle back into the onions, otherwise it may dry out. If it gets too dry, it may burn.
  7. Meanwhile, cut the tempeh and crumble it into mince, and put it in a bowl and drizzle the soy sauce and sesame oil. Chop the scallion into little rings (slanted may look even better) and add it to the tempeh.
  8. Once the onions have been cooking for 25 minutes, add the molasses and stir and cook for another 10 minutes, stirring every 3 minutes or so. Finally, add the tempeh crumbs and cook for 2 minutes and turn the heat off.
  9. Prepare a shallow dish with a tablespoon of black sesame seeds.
  10. To make the Rice Balls: Spread a few spoonfuls of rice (number depends on how big you want it) on a flat wooden surface. Add a couple spoonfuls of onion and tempeh. Then, cover the top with a few more spoonfuls of rice, then be really careful and use your hands to shape it into a ball. It may take a while, and some parts may break – so use more rice to “glue” them together. Keep shaping the rice into a ball with your hands until they no longer fall apart.
  11. (If your hands get too sticky, which they may after a couple of rice balls, wash your hands and dry it completely.)
  12. Finally, roll the rice balls in the sesame seeds to allow the seeds to coat the outside of the rice balls.


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8 comments

  1. Nina

    Did you know there is brown glutinous rice? I picked up a bag the other day and tried it for the first time, and I love it. It’s got the sticky texture of glutinous rice but the health benefits and nutty flavor of brown rice!

    • Susanna

      OMFG ARE YOU SERIOUS? THAT IS THE GREATEST NEWS EVER!!! I muuust buy A LOOOOT of it and use it. THANK YOU THANK YOU for telling me this, that just made me jump for joy cos it’s like a dream to have both of them combined.
      Oh, is there a specific brand or place I can find it?

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