Just in time for the Easter long weekend is this delicious recipe. It's fun to make and even more so to eat. Enjoy as a side, snack or at your next gathering with friends. Enjoy!

Makes 4 balls (30 mins)

Ingredients

Miso Balls

1/2 cup of sushi rice
1 Tbs Meru Miso Chickpea Powdered Miso
1 tsp white wine vinegar
1 tsp olive oil
Drizzle of sesame oil
Sauce
2 tsp Meru Miso Fresh Mild Yellow Chickpea Miso
2 tsp mirin
2 tsp tamari (soy sauce will also work, as well as coconut aminos for a
completely soy free recipe)
1 tsp coconut sugar (brown sugar will also work)
Method

Cook 1⁄2 cup of uncooked sushi rice according to directions on the packet (either on the stove or in a rice cooker), along with the Meru Miso Chickpea Powdered Miso and olive oil stirred through so it is absorbed into the sushi rice.

While the rice is cooking, place Meru Miso Mild Yellow Chickpea Miso, mirin, tamari and coconut sugar into a small bowl and mix together.

When the rice is done, transfer it to a bowl to cool and mix in white wine vinegar.

When the rice is cooled, take a quarter of the rice (around 1⁄4 cup) and with wet hands, shape and squish the rice into a slightly flattened triangle shaped ball. Repeat with the rest of the rice.

Heat a frypan over low to medium heat and add sesame oil. When the pan is hot, grill the rice balls for about 1-2 minutes each side until browned.

Brush the sauce over each side of the rice balls and grill each side until crispy (around 30 seconds -1 minute each side) being careful not to burn.

Enjoy either on their own and dip balls into the leftover sauce or assemble them into a bowl filled with fresh vegetables such as avocado, red cabbage, edamame, cucumber, radish, chilli and pickled ginger as well as some extra protein such as tofu, an egg or sashimi and a drizzle the sauce over the top.