| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 260 | 7g | 1g | 47g |
| sugars | fibre | protein | salt |
| 9g | 6g | 5g | 0.4g |
With a full heart, I welcome you to a recipe that holds a special place in the diverse culinary landscape of my kitchen, the Green Laver Rice Balls. This recipe deftly manages to beautifully capture and meld the crispness of California’s rich produce with the undertones of an Asian influence.
Crossover Cuisine
Combining the staple ingredients of sushi rice and green laver, often called seaweed or nori, it recreates the oceanic flavors one might find in maki sushi, while the fruity exuberance of apples, grapes, and kiwi foils the creaminess of avocados. This synergy nurtures an exquisite taste profile that parallels the fusion dishes I grew up with and adds another flavorful testament of the inimitable Indian-American culinary dialogue I’ve always delighted in. This recipe could seamlessly pair with a light miso soup or contrast a fiery Chicken Tikka Masala in a multi-course meal.
Nourishment and Flavor
Don’t be deceived by its playful, bite-sized presentation. Each component in the Green Laver Rice Balls recipe narrates its own tale of health benefits. The green fruits and vegetables house numerous antioxidants, beneficial fibers, and vitamins, most notably Vitamin K from the cucumbers and Vitamin E from the avocados. The sushi rice, blanketed in a sprinkle of rice vinegar, nurtures a probiotic environment that promotes gut health. Moreover, the green laver is a potent source of iodine, essential for healthy thyroid function.
What I love the most about this recipe is the unity of health, flavor, and culture it brings to the table. It’s a testament to my journey as a Californian with Gujarati roots. Through food, I am able to share a part of these intertwining identities with my wonderful family and, now, with you.
So take on this exploration of textures, taste, and health with the Green Laver Rice Balls. I hope you find as much joy in making and enjoying them as we do in our home.
What You’ll Need
- 3 cups cooked sushi rice
- 4 sheets green laver (also known as seaweed or nori)
- 2 avocados, peeled and chopped
- 2 cucumbers, diced
- 1 green apple, diced
- 1 cup green grapes, halved
- 1 cup green kiwi, diced
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 6 lettuce leaves
Method
Step One
Start by preparing the sushi rice. Put the cooked sushi rice in a large bowl. Add the rice vinegar, sugar, and salt. Mix well so that each rice grain is coated with the mixture. Set it aside to cool.
Step Two
While the rice is cooling, prepare the green laver. Lay out one sheet of the green laver on a dry surface or a bamboo sushi mat if available. Then, wet your hands and take about 3/4 cup of the prepared sushi rice. Spread it evenly on the lower two-thirds of the seaweed sheet, leaving a one-inch border at the bottom edge for sealing the roll.
Step Three
On top of the spread rice, add in your fillings. Start with a few pieces of avocado, cucumber, diced green apple, halved green grapes, and diced green kiwi. Make sure each ingredient is evenly spread across the rice.
Step Four
Gently roll the seaweed over the fillings starting from the bottom edge where the rice starts, pressing down lightly to keep everything in place. Continue to roll, keeping the roll tight, until you reach the end of the seaweed sheet. Wet the empty one-inch border of the seaweed and seal the roll. Repeat this step until you use all of your ingredients.
Step Five
Once all your rolls are done, use a sharp wet knife to slice each of them into bite-sized rice balls. Arrange the rice balls on a tray lined with the lettuce leaves.
Step Six
Finally, give your Green Laver Rice Balls the final touches. You could sprinkle some sesame seeds on top, or splash a bit of soy sauce. Serve and enjoy as a refreshing appetizer or a main meal.
