Japanese rice balls with radish and bonito flakes.
2 15 mins
30g white radish leaf (after preparation) 1g salt 3g S&B Wasabi Paste 43g 1tsp Japanese soy sauce 1 small handful bonito flake ½ tsp roasted white sesame 2 cups steamed rice 1 to 2 dried nori sheets for sushi (optional)
Blanch white radish leaves in boiling water seasoned with salt.
Cool down the leaves in icy water then squeeze excess liquid out.
Combine S&B Wasabi Paste with soy sauce and mix well, then add radish leaves, leave for 5 minutes to infuse, remove, set side.
In a large bowl, combine well leaves, bonito flakes, white sesame and rice. Lightly press the rice mixture and use your hands to form it into triangle shape. Serve with nori sheets.