1 cup raw sushi rice
2 green spring onions, finely chopped
1 celery stick, very finely diced
½ cup very finely chopped lettuce (we used iceberg)
⅓ cup finely diced red capsicum
¼ cup sunflower seeds
¼ cup tahini
½ tsp ground cumin
½ tsp sumac
2 tbsp white sesame seeds
2 tbsp black sesame seeds, lightly toasted
- Place the rice into a pan with 1½ cups water. Bring to boil, then reduce heat, cover and simmer for 15 min. Stand for 5 min, then stir with a wooden spoon to make the rice sticky. Allow to cool.
- Add remaining ingredients, except the sesame seeds, to the rice. Season to taste with pepper and mix to combine. Using slightly wet hands, firmly roll tablespoons full of mixture into balls.
- Place sesame seeds into a shallow bowl. Roll each ball into seeds to coat, then roll with your hands to secure. Place on a plate, cover and chill for 2 hr or until cold. Serve with tzatziki dip.