Sesame Nori Rice Balls
Cook time:  1 min
Total time:  1 min
Serves: 4
  • leftover cooked brown rice (about two cups worth or more)
  • 2 handful of sesame seeds
  • 2 Tbsp Nori seaweed sprinkles
  • ½ tbsp coconut oil (warmed)
  • pinch of tumeric, salt, freshly ground pepper and cayenne pepper
  • optional: dash of sesame oil
  1. Lightly roast the sesame seeds in a small frying pan over a medium heat with the spices to bring the full sesame aroma out.
  2. Melt the coconut oil in a small saucepan and mix the rice and nori sprinkles into it. Try a little bit of it and if necessary add more spice, nori or sesame oil.
  3. While the rice mix is still fresh and warm shape it into balls with the flat of both your hands.
  4. Then roll the rice balls around the frying pan with the sesame seeds in to fully coat them. They keep for a few days in the fridge, but are best eaten straight away. Can be re-heated, but might lose their shape.
Recipe by Candida Diet Plan at