Smoked Oyster Rice Balls

Prep time: 20min
Total time: 30min
Serves: 4
1 cup
Calrose or other short-grain white rice
250 mL
2 tbsp
seasoned rice vinegar
30 mL
1 tbsp
sugar
15 mL
¼ tsp
salt
1 mL
⅓ cup
sesame seeds, toasted
75 mL
1 can
smoked oysters, drained
85 g
⅓ cup
mayonnaise
75 mL
2 tbsp
chopped fresh chives
30 mL
½ tsp
finely grated lemon zest
2 mL
2 tbsp
lemon juice
30 mL
½
sheet toasted nori (seaweed), cut into thin strips
Per serving (3 rice balls):
calories
340
fat
22 g
saturated fat
4 g
carbs
28 g
sugar
0 g
protein
8 g
cholestrol
20 mg
fibre
3 g
sodium
180 mg

Directions

  1. Cook rice according to package directions. Spread in 13 x 9-in. (3 L) baking dish to cool. Meanwhile, in microwaveable bowl, stir rice vinegar with sugar and salt. Heat 30 sec. to 1 min. or until steaming. Stir until sugar and salt are dissolved. Toss rice with mixture; cool completely.

  2. Place sesame seeds in shallow dish. Using wet hands, divide rice into 12 portions and roll into balls. Flatten each rice ball. Place an oyster in the centre. Seal oyster in rice and re-shape into ball. Roll in sesame seeds to coat. Repeat for 12 balls. Set aside.

  3. Mix mayonnaise, chives, lemon zest and lemon juice.

  4. Serve rice balls topped with mayonnaise mixture and nori strips.