These vegan rice balls are so damn easy to make and you can add all sorts fillings. This one is just finely chopped mushrooms, a mix of grated carrot, beetroot and broccoli stem (you could use any finely chopped/grated veggies), garlic and soy sauce, all sautéed with sesame seeds added at the end.
The brown rice was cooked in low sodium vegetable stock, then I added a good splash of rice wine vinegar and some sesame seeds (I was out of black sesame seeds, which would have looked better). Then I left it to cool.
To assemble, you can follow the photos in this set. All I did was put a few coriander/cilantro leaves on some cling wrap, then a couple of spoonfuls of rice. You can either press the rice down flat with your hand or lay another piece of wrap on top and use a rolling pin to press it down gently (don't use a rolling motion!). You can keep using that top piece of cling wrap for every ball.
Next, add a small amount of filling, I added a heaped teaspoon. You then shape the ball and once it's round, twist the ends of the cling wrap but don't do it too tight around the ball or the cling wrap will break.
Put the balls on a plate and put in the fridge for at least an hour, then unwrap and scoff!