Lewis Hurst This recipe is inspired by QQ Rice, which was a super cheap takeout place in Auckland years ago (now closed). The concept was great and delicious; you picked the type of rice you wanted from a selection of 5, then picked 5 fillings from the smorgasbord, then they wrap it into a rice ball with the fillings tucked inside.
Im still working on the technique. The first attempt was a fail, but I think I know what I did wrong. I think the trick is to not wash the rice too much before cooking it. I welcome suggestions and shared experiences of your own attempts in the comments section.
Here are my favorite fillings:
- Pineapple
- Black beans boiled then briefly fried in mirin and soy sauce
- Japanese seaweed based rice topping
- Fried onion or shallow fried shallots
- Tuna
I tend to clump the toppings together rather than mix them evenly, with the exception of the rice topping which i spread evenly over the rice.