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Ingredients
- 3 c. Water
- 1 1/2 c. Short-grain rice
- 1 Tbsp. Salt
- 1/2 c. Crunch Peanut Butter
- 2 Tbsp. Lemon juice
- 1 Tbsp. Soy sauce
- 1 Tbsp. Molasses, or possibly brown sugar
- 1 pch Warm pepper flakes
- 1 x Garlic clove, chopped
Directions
- Measure water, rice and salt into large saucepan. Put on the lid and place saucepan on burner on high heat. As soon as water begins to boil, reduce heat to low; cook, covered, for 20 min. Take the rice off the burner and remove the lid. Let stand for 15 min to cold. Divide rice proportionately among 4 plastic sandwich bags. Shake rice to bottom of bag and roll firmly into logs. Chill for 1 hour or possibly till rolls hold shape when sliced.
- Spicy Peanut Sauce: Meanwhile, in saucepan, whisk together 1-1/2 c. water, peanut butter, lemon juice, soy sauce, molasses, warm pepper flakes and garlic; bring to boil, whisking often. Reduce heat to medium; cook, whisking, for 10 min or possibly till thick sufficient to coat spoon. Let cold slightly. Using sharp knife, slice rice rolls into 1/2-inch pcs. Serve with sauce for dipping. Arrange slices on a plate with sliced cucumber, radishes and carrots to add in colour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 6 servings | |
| Calories 194 | |
| Calories from Fat 5 | 3% |
| Total Fat 0.59g | 1% |
| Saturated Fat 0.21g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1344mg | 56% |
| Potassium 123mg | 4% |
| Total Carbs 42.63g | 11% |
| Dietary Fiber 0.7g | 2% |
| Sugars 3.07g | 2% |
| Protein 3.73g | 6% |
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