• Ingredients: 15
  • Serves: 4

Baked mushroom-sesame rice balls with short grain brown rice, salt, boiling water, as needed, vegetable oil, plus more for greasing the pans, fresh shiitake or button mushrooms, chopped, black pepper, sesame seeds or finely chopped nuts, plus more as needed, soy sauce, for passing at the table.

Ingredients

Accompaniment:

Toppers:

  • lettuce, sliced tomatoes, coleslaw, pickles, sliced raw onion and/or sautéed golden brown onions , ketchup, barbecue sauce, and garlic yogurt sauce

For the shrimp:

  • Special equipment: Deep-fat thermometer

For the brûléed figs:

  • 16 fresh figs
  • 1/2 cup turbinado sugar**
  • 1 tbsp. fleur de sel

To serve:

  • Special equipment: 2 large baking sheets; parchment paper; aluminum foil

Directions

  1. Step 1 1. Put the rice in a large pot along with a big pinch of salt. Add enough water to cover by about 1 1/2 inches.

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  2. Step 2 2. Cook, stirring occasionally and adding more boiling water if the rice begins to stick to the bottom, until the grains are very tender and burst, about an hour.

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  3. Step 3 3. Meanwhile, put the oil in a large skillet over medium-high heat. When it’s hot, add the mushrooms, sprinkle with salt and pepper, and cook, stirring occasionally, until dry, lightly browned, and almost crisp, 10 to 15 minutes.

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  4. Step 4 When the rice is starchy and very thick, stir in the mushrooms, transfer to a bowl, and let cool in the fridge, at least 45 minutes and up to 24 hours.

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  5. Step 5 4. When you are ready to bake the rice balls, heat the oven to 375°F and grease two large baking sheets.

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  6. Step 6 Pour the sesame seeds into a shallow bowl. Roll the rice mixture into 1 1/2-inch balls, dip each ball into the sesame seeds to coat it completely, and put the balls 2 inches apart on the prepared pans.

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  7. Step 7 Bake the rice balls, turning them as needed, until crisp and golden, 25 to 30 minutes. Serve immediately, passing soy sauce at the table.

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Nutrition information

Calories 463 Carbohydrates 70 g (23%)
Fat 18 g (28%) Protein 11 g (23%)
Saturated Fat 2 g (12%) Sodium 10 mg (0%)
Polyunsaturated Fat 7 g Fiber 9 g (35%)
Monounsaturated Fat 8 g Cholesterol 0