Vegan Rice Balls are glued together with cilantro pesto, dotted with fresh corn and rolled in a sesame and chia seed mixture. Not only are they fun to serve, but they’re a healthy way to use up leftover rice.
In fact, I highly recommend day old rice for this recipe. It’s a great way to reinvent last night’s side dish. Make a big batch of brown rice at the beginning of the week. Serve it as a side one day, make rice bowls for lunch and serve these vegan rice balls the next day.
Did I mention these Vegan Rice Balls are No-Bake?
Pardon my excitement. It’s no bake, except for the fresh corn kernels. Microwave one stalk of corn right in the husk and then slice off the kernels. Other vegetables, such as chopped carrot or peppers would work too. Use about a half cup.
You may recognize this rice mixture. After I made cilantro pesto with chickpeas, I mixed it with some leftover brown rice and fresh corn kernels. My crew was a bit underwhelmed…until I changed the shape. There’s something to be said about the presentation!
Are you wondering how I packed these gorgeous rice balls so nice and tight?
Place about 1 Tablespoon of the rice mixture on to a sheet of plastic wrap. Twist the top to compact the rice and then unwrap it. That’s it. Reuse the plastic wrap to make more rice balls. Keep a bowl of water handy to dip your fingertips in.
Roll the rice balls in a mixture of sesame and chia seeds. Yep, another great way to sneek chia seeds into your diet.
Chopsticks are optional. 🙂
Vegan Rice Balls with Corn and Cilantro Pesto
- 2 cups brown rice cooked and refrigerated overnight or at least two hours
- 1/2 cup corn kernels
- 1/4 cup cilantro pesto
- 1/4 teaspoon salt
- 2 Tablespoons sesame seeds
- 2 Tablespoon chia seeds
- Mix all of the ingredients together in a bowl, except for the sesame and chia seeds,
- Mix sesame and chia seeds together in a shallow dish.
- Shape about 1 Tablespoon of rice mixture into a ball.
- To tightly compact the rice ball, place it in the center of a piece of plastic wrap, and then twist to tighten. (See picture in the post)
- Roll rice ball in seed mixture.
- Keep rice balls refrigerated until ready to serve.