Gim and brown rice balls

Name: Gim and brown rice balls
Total time: 25 min
Yield: 2 servings
Ingredients: Cooked brown rice 2 bowls (400 g); Gim (laver sheets) 4 sheets; Eggs 2; Sesame seeds 1 tbsp; Sesame oil 1 tsp; Salt a pinch

Cooking brown rice in excess water and draining it removes inorganic arsenic. Wrap the gim at the last moment or it goes soggy.

2 servings25 min

Ingredients

Cooked brown rice2 bowls (400 g)
Gim (laver sheets)4 sheets
Eggs2
Sesame seeds1 tbsp
Sesame oil1 tsp
Salta pinch

Method

Soak the brown rice overnight, discard the soaking water and cook in fresh water.
Hard-boil the eggs (ten minutes), peel and mash with a fork.
Mix the sesame oil and a very small pinch of salt into the warm rice. Cold rice will not hold together.
Fold the mashed egg and sesame seeds through the rice.
Wet your hands and shape bite-sized balls.
Wrap in gim just before eating. Wrapped ahead, the moisture from the rice turns it limp.

Cooking note

Cooking brown rice in plenty of water and draining it — as you would pasta — removes the most inorganic arsenic. Rice takes up arsenic as it grows and it concentrates toward the bran, which brown rice keeps and white rice does not. The trade-off is that water-soluble vitamins leave too, so the egg and sesame fill that gap. You do not need to do this daily; mixing your grains is the simpler answer.