I have been imagining sushi, but I didn’t have a kit, so I made a sushi-like starter, but as it is dense, it is almost a meal in itself. This is a mixture of a few Asian dishes all in one!
Juicy pork meatballs that're filled with mushroom flavour then wrapped in a layer of sushi rice that turned pearly and tender after steaming. Really is simple and quick to make, yet comforting and delicious!
Here it is...
Steamed Pork & Mushroom Meatballs Wrapped with Sushi Rice
Ingredients:
500 g minced pork
250 g sushi rice (soaked for 30 minutes)
200 g mushrooms, finely chopped
1 big carrot, finely diced
1 onion, finely diced
2 spring onions (green onions), finely chopped + extra to garnish.
2 slices of fresh ginger, minced
3 cloves garlic, minced
1 egg
2 tsp sesame oil
2 ½ tbsp soy sauce
2 tbsp bulgogi sauce ( or oyster sauce will do)
2 tbsp Shaoxing wine (or dry sherry if not available)
½ tsp white pepper
1 tsp salt
Sesame seeds for sprinkling
Sliced chilli to garnish (optional)
A simple dipping sauce (Rice vinegar 2 tbsp, light soy sauce 1 tbsp, sesame oil 1 tbsp, Sugar or honey 1 tsp.)
How to Make It
🍣 Mix the filling
In a big mixing bowl, combine the pork, mushrooms, carrot, onion, spring onion, garlic, and ginger. Add the soy sauce, oyster sauce, Shaoxing wine, sesame oil, white pepper, and salt. If you’re using the egg, crack it in now. Mix everything well with a spoon, or better, your hands until it starts to feel sticky and well combined.
🍣 Shape the meatballs
Lightly oil your hands (this stops the mixture from clinging) and roll the mixture into walnut-sized balls.
🍣 Coat in rice
Roll each meatball gently in the drained sushi rice, pressing just enough for the grains to stick all around. They’ll look like little snowballs.
🍣 Steam
Line your steamer basket. Place them in with a little space between each one. Steam over high heat for 30 minutes.
or until the pork is fully cooked and the rice looks plump and translucent.
Lift the meatballs carefully onto a plate, sprinkle sesame seeds, chilli slices and extra spring onions.
The steam curls up the sushi rice coating and it becomes tender.
They’re best enjoyed hot, paired with the dipping sauce.
This was really, really delicious! Mushroom, pork and rice go well all together, and the seasoning was very well balanced.
Try making this, it is ever so easy!
Have a lovely day,
Mariah 😊🍄