Rice cakes with baby marrow & mushrooms

INGREDIENTS   3 cups brown rice, rinsed and drained  1¼  litres water  1 Tbsp. mirin  2 Tbsp. soy sauce  1 tsp. sugar  ¼ cup rice vinegar  2½ Tbsp. sesame oil  2 spring onions, thinly sliced 2 Tbsp. vegetable oil  150 grams shiitake mushrooms, thickly sliced  150 grams shimeji mushrooms, separated  240 grams baby marrow, cut into matchsticks  150 grams sugar snap peas 1 spring onion, finely chopped 1 sheet sushi nori, thinly sliced  METHOD  BRING rice and water to the boil in a pot over medium-high heat. Reduce heat and simmer, covered, for 30 minutes or until rice is tender. Remove from the heat and allow to stand, covered, until cool enough to handle. COMBINE mirin, soy sauce, sugar, vinegar and 2 tsp. of the sesame oil in a bowl. PLACE half the rice, half the white part of the spring onion and 1 tsp. of the sesame oil in a food processor. Pulse until rice is coarsely chopped and sticky. Transfer rice mixture to a bowl. Repeat with remaining rice, white part of the spring onion and sesame oil. Stir the rice mixture to combine.  SHAPE rice mixture into 16 patties and brush rice cakes with 1 Tbsp. vegetable … Continue reading Rice cakes with baby marrow & mushrooms