Aine McAteer's Savory Stuffed Rice Balls
Recipe created by Aine McAteer
These little rice balls, stuffed with either a savory tempeh filling and rolled in toasted sesame seeds, or stuffed with a date and coated with toasted almonds, make a lovely lunchbox treat or snack and kids love them.

You'll get 8 to 10 balls from 2 cups of rice, and don't worry if you have leftover stuffing—it makes a delicious filling for sandwiches or wraps as well.

Ingredients
  • 2 cups cooked brown rice
  • 1 Tbsp. mayonnaise or Vegannaise
  • 1 block tempeh
  • 1 stick celery , minced
  • 1 small carrot , grated
  • 1/4 cup mayonnaise or Vegannaise
  • 1 Tbsp. soy sauce (or to taste)
  • 1/2 cup toasted sesame seeds
  • Lemon juice
Directions
Cut tempeh into chunks and steam for about 30 minutes. You can do this in a vegetable steamer or you can simmer in a little water with a pinch of sea salt. Mash the tempeh and add the remaining ingredients.

When the rice has cooled enough to handle, mix in the 1 tablespoon of Vegannaise—this will help it bind.

Wet your hands, so the rice doesn't stick, and make little walnut-sized balls with the rice. Make an indentation in the middle and fill with about a teaspoon of the tempeh mixture, then roll it in your hands so the filling is encased in the rice. Roll the filled balls in the toasted sesame seeds.

If your children are used to stronger flavors, you can serve with a little dipping broth made from soy sauce mixed with equal parts water and some chopped scallions.

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