Nori Brown Rice Balls: The Ultimate Travel Food. So Macro.
These are the ultimate healthy travel food. Brown rice has protein and fills you up, the nori has minerals and umeboshi alkalizes sugars and calms you. The pickled plums also preserve the rice balls, which can stay good for days unrefrigerated. You won’t need to worry about finding something wholesome and satisfying when you are traveling if you pack a few of these. I got this recipe from the coauthor of The Great Life Cookbook Lewis Freedman while we were waiting to fly out of gate B12. Ha!
Makes 4 pucks
- 2 cups cooked short grain brown rice (can be leftover rice that has not been refrigerated or warm rice. Hot rice will tear the nori sheets)
- 4 sheets toasted nori
- 2 umeboshi plums with the pits removed or 2 tsp of umeboshi paste
- 2 Tbsp gomasio (toasted sesame seeds and sea salt)
Tip: You can leave cooked brown rice unrefrigerated for 1-2 days depending on the temperature of the space. Keep it in a wooden bowl and cover loosely with a bamboo sushi mat
- Set up a small bowl of cold water nearby and wet your hands lightly
- With your hands, grab ½ cup of cooked rice. Form a ball of rice similar to a hockey puck.
- Open the puck just enough to get to the center. Press half a pitted umeboshi plum or ½ tsp of umeboshi paste in the center of the rice ball like it’s a jelly donut
- Reform the ball with the ume in the center
- Sprinkle with toasted sesame seeds
- Quickly dunk the nori in water and form it around the rice ball, sealing the edges with a little more water.
Best if kept in a brown paper bag or wrapped in a handkerchief or cloth napkin.