courtney made these for my last night in sydney for a while. such a nourishing and tasty send off.

the recipe from courtney:

Brown rice slightly overcooked so it is soft and cloudy. I added
cooked amarynth this time which I don’t usually do, but I think the
stickiness gave the rice balls extra good form. Then a big dob of
tahini and 2 sheets of dried seaweed cut up very fine. I also used
that wonderful seasoning of yours which is mainly more seaweed, salt
and sesame seeds – all of which can be added separately. Give it a
good shave of fresh ginger and that is essentially it. Form in balls
and roll with deft hands into a bowl of poppy or sesame seeds.
Previously I have added finely greated carrot which has worked very
nicely too and rolled it all in said seasoning which is more flavour
to the tongue and more crunch!

They are universally pleasing rice balls. Tried and true. Which
reminds me, when I added carrot, I added a bit of tofu all mushed up.
I know you will make it your own!

Embrace the goodness!