6 
15 mins 
Crispy Veggie Rice Balls
Ingredients
- 1 1/2 cups Carolina® Jasmine Rice
- 1/4 cup canola oil, divided
- 3 oz extra firm tofu, drained, patted dry and cut into 1/8 -inch cubes
- 1/4 tsp salt
- 3 tsp everything bagel seasoning mix
- 2 tbsp rice wine vinegar
- 1/4 cup carrot, grated
- 1/4 cup cucumber, grated
- 1/4 cup red bell pepper, grated
- 3 tbsp vegan cream cheese
- 1/2 cup soy sauce
- 3 tbsp sriracha hot sauce
- 1 tbsp sesame oil
- 3 scallions, sliced
- Pickled ginger, for serving
Instructions
Step 1
Prepare 1 1/2 cups rice with 2 cups water. The rice should be sticky. Cool completely.
Step 2
In a small pan set over medium-high heat, add 2 tbsp oil. Fry tofu cubes for 2-3 mins or until golden. Season with salt. Transfer to bowl; set aside. Set aside pan with oil for later use.
Step 3
In large bowl, season rice with everything bagel seasoning and drizzle with vinegar. Mix to combine; set aside.
Step 4
In medium bowl, combine carrots, cucumbers, red pepper, tofu and cream cheese until combined.
Step 5
In small bowl, whisk together soy sauce, sriracha and sesame oil. Serve rice balls with soy sauce mixture and garnish with pickled ginger and freshly sliced scallions.
Step 6
Divide rice among 6 portions. Spoon 1 heaping tbsp of vegan filling into the center of each rice portion. With wet hands, shape and squeeze into a compact ball to enclose filling.
Step 7
In a medium pan set over medium-high heat. In batches, cook rice balls, flipping often, for 2 to 3 mins or until crispy on the outside and heated through.
Contents
Recipe Tip
Alternatively, for an extra hit of heat serve with soy sauce spiked with wasabi paste.
