Sesame Rice and Vegetable Balls

These little nuggets of flavor are perfect for lunch or dinner.

Serves: 4Hands-on: 25 minutesTotal: 55 minutesDifficulty: Easy

Serves: 4


  • 1 cup sushi rice
  • 2 cups water
  • ½ tsp. salt
  • 1 Tbsp. peanut oil
  • 1 medium carrot, peeled and finely diced
  • ¼ small onion, peeled and finely diced
  • 1 small scallion (white and green parts), sliced, divided
  • 1 Tbsp. finely diced mushrooms
  • 1 Tbsp. soy sauce
  • 1 Tbsp. sesame oil
  • 2 cups mixed salad greens
  • 2 tsp. black or white sesame seeds


  • Rinse the rice well in a colander until the water runs clear. Bring rice, water, and salt to a boil in a medium saucepan over medium heat. Cover and reduce heat to low. Cook for 15 minutes, and remove from heat. Let steam for 15 minutes. Reserve.
  • Heat the peanut oil in a small wok or frying pan over medium-high heat until it shimmers. Add the carrot and onion. Sauté until softened, about 3 minutes. Stir in the mushrooms, scallion whites, and soy sauce. Cook for 2 minutes. Let cool slightly.
  • Place half the rice in a large bowl, and add the vegetable mixture. Form the mixture into golf ball-sized rounds. Reserve remaining rice for another use.
  • Serve rice balls on greens, garnishing with sesame seeds and scallion greens.