Sweet Fig Rice Balls: A Simple Yet Exquisite Taste
Easy and Delicious Fig Rice Ball Recipe Using Seasonal Figs
Introducing a special rice ball recipe made with plenty of fresh, seasonal figs and savory shredded seaweed (gimjaban). It offers a delightful balance of sweet and salty flavors. Perfect as a snack for kids or a simple meal. These fig rice balls are as pleasing to the eye as they are to the palate. Let’s make them right away!
Main Ingredients- 2 ripe fresh figs
- 2 servings of warm cooked rice (approx. 400g)
- 1 handful of savory shredded seaweed (gimjaban, approx. 10g)
- 1 sheet of roasted seaweed (gim)
Sushi Seasoning (Rice Vinegar Mix)- 2 Tbsp rice vinegar
- 2 Tbsp sugar
- 1 tsp salt
- 1 Tbsp dashi kombu water (water steeped with a piece of kombu for 10 minutes)
- 2 Tbsp rice vinegar
- 2 Tbsp sugar
- 1 tsp salt
- 1 Tbsp dashi kombu water (water steeped with a piece of kombu for 10 minutes)
Cooking Instructions
Step 1
First, prepare all the ingredients for today’s fig rice balls. Wash the fresh figs thoroughly and pat them dry. Have your warm cooked rice ready. Also, prepare the shredded seaweed and roasted seaweed sheets.
Step 2
In a small bowl, combine 2 Tbsp rice vinegar, 2 Tbsp sugar, 1 tsp salt, and 1 Tbsp dashi kombu water. Stir well. For better blending, you can microwave this mixture for about 1 minute, just until the sugar dissolves. This helps enhance the seasoning. (Optional, can be skipped)
Step 3
Pour the prepared sushi seasoning (rice vinegar mix) over the warm rice. Using a spatula, gently cut and fold the rice to mix, taking care not to mash the grains. This creates the perfect sushi rice base. Mixing while the rice is warm allows the seasoning to be absorbed effectively.
Step 4
Wash the two figs well and remove excess moisture. Slice 2-3 figs into half-moons for decoration. Finely chop the remaining figs (you can peel them first if preferred, or chop with the skin on). Chopping them ensures they mix well with the rice and enhances their flavor throughout the rice balls.
Step 5
Add the finely chopped figs to the sushi rice base. Gently mix with a spatula, being careful not to crush the fig pieces. This ensures the figs are evenly distributed within the rice.
Step 6
Now, add a generous amount of savory shredded seaweed (gimjaban) and mix again gently. Ensure the shredded seaweed is evenly distributed among the rice grains. This step adds a wonderful texture and savory depth to the rice ball base.
Step 7
Take a portion of the mixed rice and place it in your palm. Put a slice of the reserved half-moon fig in the center. Gently mold the rice around the fig to form your desired rice ball shape (round or triangular). Cut the roasted seaweed sheet into small pieces with scissors and attach them to the top or side of the rice ball. Your delicious fig rice balls, featuring a delightful combination of sweet figs and savory seaweed, are now complete! Enjoy!
